Sauteed Brussels sprouts with pecans, shallots, and garlic- a easy fall facet dish that may be made in 20 minutes. Vegan and gluten-free.
Pre-shredded Brussels sprouts are simple sufficient to search out at grocery shops as of late, and I like the benefit of simply giving them a fast saute for a easy facet dish, good for fall weeknights or the vacation desk.
Right here, I’ve paired them with toasted pecans, shallots, garlic crimson pepper flakes, and a splash of maple and apple cider vinegar, a play on Italian agrodolce. Tangy, barely candy, and punchy!
However what makes them even higher is cooking them in coconut oil. One way or the other, the combo to my style buds, at the very least, is dreamy!
Sauteed Brussels Sprouts Substances
Shredded Brussels sprouts: Purchase these shredded for straightforward prepping! They’re obtainable at most grocery shops.
Maple syrup: To provide the dressing an ideal quantity of sweetness.
Purple pepper flakes: Only a pinch! Aleppo or Urfa biber are each good right here.
Optionally available vacation additions: Craisins or contemporary sage.
Methods to Make Sauteed Brussels Sprouts
1. Toast the pecans. Skip this step in case your pecans are already toasted. Warmth an extra-large skillet over medium warmth and toss within the pecans, stirring each minute or so. Warmth 6-7 minutes, then take away from the pan.
2. Saute the aromatics. Heat coconut oil within the skillet over medium-high warmth. Add shallots and garlic and stir till aromatic and tender, 3-4 minutes.
3. Add Brussels sprouts. Scale back warmth to medium and blend within the Brussels sprouts (and craisins and sage if utilizing). Season with salt and pepper, combine and sauté for 7-9 minutes, till tender-crisp.
4. Add dressing. Add vinegar and maple syrup and blend, cooking it off a bit.
5. Style and modify. Style for salt and pepper, add chili flakes if desired, and for those who favor it saucy, add extra vinegar and maple syrup to style. If not cooking for vegans, a splash of fish sauce is beautiful!
6. Add pecans. Stir within the toasted pecans and serve.
Recipe Variations
Add some warmth: Chili flakes are non-compulsory however add a pleasant bit of warmth! I particularly like Aleppo and Urfa biber.
Give it a vacation spin: Add craisins and contemporary sage to create a holiday-inspired model of this recipe.
Add a splash of fish sauce: Completely non-compulsory, however this offers it an umami increase that’s actually pretty!
Different doable additions: Different contemporary herbs like parsley, rosemary, or thyme may very well be added, add chopped cooked bacon if desired, garnish with shaved Parmesan cheese, add a handful of pine nuts, or drizzle with balsamic glaze.
Chef’s Suggestions
Purchase pre-shredded Brussels sprouts. Not solely are these broadly obtainable at grocery shops, however it would save numerous prep time!
If it’s good to purchase complete sprouts, roughly chop the Brussels first (take away any broken outer leaves), then toss them right into a meals processor utilizing the shredder attachment.
Make this a simple vacation facet! With most sides requiring the oven, these sauteed Brussels sprouts are splendid as a result of they’re carried out on the stovetop in simply 20 minutes!
Storage
Retailer leftovers in an hermetic container within the fridge for as much as 3 days. Nonetheless, remember that this recipe is finest served the day of!
Must you boil Brussels sprouts earlier than sautéing?
It’s not essential when they’re shredded, as they’re skinny sufficient to prepare dinner by means of totally.
What offers Brussels sprouts a greater style?
A couple of easy elements can pack in quite a lot of taste! Right here we use coconut oil for nutty sweetness and to get a fried, crispy edge, shallots and garlic for fragrant taste, and apple cider vinegar and maple syrup for the sauce, giving this dish a scrumptious tangy candy taste.
How lengthy ought to Brussels sprouts be cooked for?
Sauteed Brussels sprouts with pecans, shallots, and garlic. A scrumptious fall facet dish that may be made in 20 minutes. Vegan and gluten-free.
Optionally available Vacation Additions: ¼ cup craisins, 1 tablespoon contemporary sage
In case your pecans want toasting, warmth an extra-large skillet over medium warmth and toast pecans, stirring each minute or so, for 6-7 minutes, put aside.
To the identical skillet, warmth the coconut oil over medium-high warmth. Add the shallot and garlic and stir till aromatic and simply tender 3-4 minutes.
Decrease warmth to medium and blend within the Brussels sprouts (and craisins and sage if utilizing). Season with the salt and pepper and blend properly, sauteeing for 7-9 minutes, stirring often till tender-crisp.
Add the vinegar and maple syrup, stir properly, and prepare dinner it off a bit.
Style and modify salt and pepper, add chili pepper to style. In case you prefer it saucy, add extra vinegar and maple to style. Typically, if not cooking for vegans, I’ll add a splash of fish sauce. That is 100% non-compulsory.
Leftovers will hold as much as 3 days in an hermetic container within the fridge, however the dish is finest served the day of.
You may simply discover preshredded Brussels sprouts at many grocery shops however if you’re shredding your individual Brussels sprouts, it’s best to make use of the shredder attachment in your food processor. Or thinly slice to ⅛-inch thickness.
