Sautéed Brussel Sprouts

Brussels Sprouts in white bowl topped with pomegranate seeds.

Sautéed Brussel Sprouts

Sautéed Brussel Sprout Recipe cooked in butter and olive oil seasoned simply with salt and pepper! A sprinkle of pomegranate arils brightens the flavors of this side dish!

Course Vegetables and Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 113kcal

Author Deb Clark

Ingredients

1 ½ pounds fresh Brussels sprouts
1 tablespoon butter
2 tablespoon olive oil
¾ teaspoon salt
½ teaspoon pepper
¼ cup pomegranate arils optional

Instructions

Run the Brussels sprouts under cold water to clean them well. Trim the ends and remove any brown leaves and discard. Slice them in half.
Place a cast iron pan over medium heat on the stovetop. Add the butter and olive oil, heat until hot and bubbly.
Next add the halved brussels sprouts. Flip them over so the flat side is flat on the bottom of the pan. Place in a single layer. Saute uncovered and undisturbed for 5 minutes. Do not stir, allow to cook and caramelize.
Give a good stir, allow to cook for another 2-3 minutes, again let it cook and caramelize.
Using a fork, check to see if they are tender. If not cook for another couple of minutes. When tender remove and spoon into a serving dish. Top with pomegranate arils.

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