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Sauteed Brussels Sprouts with Shallots

Name: Sauteed Brussels Sprouts with Shallots
Prep time: 20

(5 votes, average: 4.40 out of 5)

20 min prep

3 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

Brussels sprouts are a favorite veggie of mine. Sadly, so many people dislike them that I often feel out on a limb when I sing their praises. These tasty little cabbages deserve a better...

1 pound Brussels sprouts, outer leaves discarded, stems trimmed
1 tablespoon olive oil
Salt, to taste
1 large shallot, halved through the root and thinly sliced

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Nutrition Facts

Calories

124 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

18 g

Sugar

5 g

Fiber

7 g

Protein

6 g

Sodium

424 mg

Directions

In a medium saucepan, bring some salted water to a boil. Add the sprouts, and boil for 3 minutes. Reserve a cup of cooking water, then drain and run the sprouts under cold water. Cut into quarters through the root end.
Heat olive oil in a skillet over medium-high heat. Add the sprouts and cook, stirring occasionally until they begin to turn a light golden brown. About 10 minutes.
Move the sprouts to the outer edges of the pan, and add the shallot to the center of pan, along with 1 tablespoon of reserved cooking water. Cook until caramelized, then stir with the sprouts. Continue cooking until the sprouts are browned, about another 5 minutes. Serve immediately.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.