Tender & moist sautéed vegetarian brussels sprout is a perfect and easy recipe for any traditional Thanksgiving and Christmas dinner.
Nothing is more appealing and representing fall season better than a vegetarian brussels sprout recipe. Of course pumpkin spice, cinnamon powder, and apple pie are on top of the Fall favorite list. Then comes brussels sprout, doesn’t it?
One of the facts about brussels sprout is they were cultivated, not naturally grown, around 1700 (On Cooking, CIA).
Strong and nutty flavors are main characteristics of brussels sprout. Those flavors blend very well with game, duck, or ham.
Brussels sprouts are round, small, and compact. Because of that, in order to have brussels sprout cook evenly, it is better to mark an X in the bottom of each one with a paring knife.
Ingredients used in this recipe
Not rocket science ingredients at all. In fact, these are common and easy to find.
Probably you’ve already had these in your pantry: brussels sprouts (of course), garlic, salt & pepper, and unsalted butter.
There is one extra and totally optional ingredient I used in the recipe: candied walnuts. I wanted to add a crunchy texture to this sautéed brussels sprout.
Any other type of nuts should work well too such as cashew, pecan, pistachio or even peanut.
Nothing complicated at all in this recipe. Pretty straight forward and easy to follow.
There are two steps in cooking these delicious brussels sprouts: boil first then sautéed.
If this is the first time you boil any vegetables, keep in mind these rules:
- There should be enough liquid to cover the vegetables
- The pot may be partially covered if cooking white, red or yellow vegetables
- The pot should never be covered if boiling green vegetables
Related to vegetarian brussels sprouts recipe:
Here are additional vegetarian/vegan recipes that you might be interested in:
- Japanese miso eggplant
- Fried soft tofu
- Chinese sesame tofu with garlic ginger sauce
- Grilled eggplant
- Hash brown sandwich from Regain Your Sparkle
Vegetable Brussels Sprout Recipe with Garlic Butter
- 1 lb brussels sprouts
- 2 oz unsalted butter
- 3 head garlic minced
- 1 tsp salt
- ground black pepper to taste
- candied walnuts optional
- Trim brussels sprouts and mark an X in the bottom of each brussels sprout to help cooking evenly. If using big brussels sprouts, skip this step, instead cut them in half or quarter.
- Boil brussels sprouts in water seasoning with 1 tsp salt approximately for 10 minutes.
- Drain brussels sprouts.
- In a large sauteed pan, heat unsalted butter on medium high heat. Add minced garlic and brown them.
- Add brussels sprouts and toss them with garlic to blend in the flavor. Add enough black pepper and adjust seasoning if needed.
- Turn off the heat. Serve immediately and garnish with candied walnut (if desire)