Brussel sprouts are kind of a tricky vegetable to cook. If you cook them too long, they are mushy and gross. If you don’t cook them long enough, they are crunchy, almost equally offensive. And while some vegetables can get away with being lightly seasoned, I find that brussel sprouts need more than normal in order to be edible.
But here’s the thing: they aren’t difficult to make once you know the right technique. I have tried a lot of ways over the years but I keep coming back to the one in this recipe. It’s relatively quick to make so they can be made on a weeknight (win). It’s a simple list of ingredients (three plus salt and pepper). And, it’s made entirely on the stovetop in just one skillet (no precious oven space on Thanksgiving).
These are definitely special enough to make for Thanksgiving. But I also make them year-round for a strong weeknight dinner side. It works really well with something like salmon, chicken, or burgers.
I hope you enjoy!
- 1.5 Tbs coconut oil (or any oil)
- 1 lb brussel sprouts
- ½ tsp sea salt
- ¼ tsp black pepper
- 1-2 Tbs maple syrup
- Prep the brussel sprouts by cutting them in half, or in quarters if they are large. They won't cook all of the way through if they are in too big of pieces so make sure that they are small enough.
- Heat a medium skillet over medium-high heat until hot. Add the coconut oil and once it is melted, add the brussel sprouts. Sauté until brown on all sides, about ten minutes, stirring about every minute or so. If they look too dry, add a ½ Tbs more coconut oil. If they start to burn, turn the heat down to medium after. Add the salt and pepper.
- Turn off the heat and let sit for a couple minutes. Add the maple syrup and stir to combine. Taste and adjust seasoning. Enjoy!