Sautéed Brussels Sprouts
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- ⅔ cups pecans, chopped and toasted
- 1 ½ tablespoons coconut oil, or sub olive oil
- ½ cup shallots, sliced (2 large shallots)
- 4 garlic cloves, roughly chopped
- 1 lb shredded Brussels Sprouts (about 7 cups)
- ½ teaspoon salt, more to taste
- ½ teaspoon fresh cracked pepper, more to taste
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- Pinch red pepper flakes, Aleppo or Urfa biber are both nice here
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Preparation
Step 1
If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes, set aside.
Step 2
To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender 3-4 minutes.
Step 3
Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing for 7-9 minutes, stirring occasionally until tender-crisp.
Step 4
Add the vinegar and maple syrup, stir well, and cook it off a bit.
Step 5
Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional.
Step 6
Stir in the toasted pecans and serve.
Step 7
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