Sautéed Brussels Sprouts
Simply sautéed with a little oil, salt and pepper until crisp-tender and nicely browned around the edges, these thinly sliced Brussels sprouts can be sliced by hand or in a food processor. A very fast, easy and tasty side dish.
Serves 2 to 3
Ingredients
- 8 ounces Brussels sprouts, thinly sliced
- 1 tablespoon safflower oil
- 1 tablespoon olive oil
- Fine sea salt
- Freshly ground black pepper
Method
- Remove any outer damaged leaves from the Brussels sprouts and then slice them thinly lengthwise.
- Heat the oils in a medium sauté pan over medium-high to high heat. Add the Brussels sprouts, season with salt and pepper and toss well. Cover and cook until crisp-tender and beginning to brown around the edges, 2 to 3 minutes. Serve immediately.