Sauteed Brussels Sprouts with Shallots - Cook For Your Life- anti-cancer recipes

Sauteed Brussels Sprouts with Shallots

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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

Nutrition Facts


124 cals


5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


18 g


5 g


7 g


6 g


424 mg


  1. 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.
  2. 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.
  3. 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.

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