Brussels sprouts sautéed with onions and black pepper and a generous amount of freshly grated parmesan. Easy recipe. Great as a weeknight side dish or served at Thanksgiving and Christmas.
“Are Brussels Sprouts the New Kale?”
“Can Brussels Sprouts take the crown from cauliflower?”
—headlines, somewhere. Probably.
I don’t know if Brussels sprouts will experience a glow-up like kale and cauliflower and suddenly appear on everyone’s table. But…I hope they do. They’re one of my favorite winter vegetables. Are they a bit bitter? Yup! Is this a bad thing? I don’t think so. Like broccoli rabe, I enjoy the slightly bitter tang of Brussels Sprouts.
This recipe makes Brussels sprouts that are sweet, from caramelized onions and a bit spicy thanks to a generous amount of freshly ground black pepper. With all the hot peppers, like ghost peppers, seemingly everywhere, it’s easy to forget that black pepper can bring the heat. But it does.
How to Select Brussels Sprouts
Like most ingredients, success starts at the store. Look for Brussels sprouts that are tight, bright green, and firm. Avoid Brussels sprouts that are yellow, black, or look open.
How to Store Brussels Sprouts
Store them in a tightly closed plastic bag or in a glass container with a lid in the refrigerator until you’re ready to cook.
How to Make Sauteed Brussels Sprouts: The Key Step
Repeat after me: dark brown and soft onions are good. Black spots on the bottom of the pan are bad.
To make these Brussels sprouts, sauté an onion in hot oil and then add the halved Brussels sprouts to the hot skillet.
Here’s the most important step of this recipe. When you add the Brussels sprouts to the pan and let them cook, without stirring, for several minutes, the Brussels sprouts start to take on some color. But it’s the onions I want you to watch. They’ll darken considerably during this step. (see photo below). As long as the bottom of your pan isn’t turning black, you’re good. If it starts to teeter toward burning, give the Brussels sprouts a stir.
The onions and bottom of the pan look very dark but nothing is burning. That’s what you’re looking for when sauteing Brussels sprouts.
Once the onions are dark brown and Brussels sprouts look bright green, add the water to the pan and scrape the bottom of the frying pan with a wooden spoon.
I think Brussels sprouts taste best when they’re a little tender. To achieve this texture without overcooking them, cover the pan, reduce the heat and allow the sprouts to cook several minutes. This is an optional step. If you prefer them crunchy, skip this step and move on to…the cheese and the black pepper.
FAQ: Preparing Brussels Sprouts
Do I need to wash Brussels Sprouts
Yes. Rinse them before cutting. (Some are sold in bags and are washed. I still wash them but that’s up to you.)
Do I need to remove the outer leaves?
Nope! If the leaves are really loose, don’t buy them. You want sprouts that are firm and tight.
Do I need to trim the end?
It…depends. If the stem end looks dried out and discolored, trim it. If it looks green and firm, you can leave it in place.
Sauteed Brussels Sprouts with Onions and Black Pepper
Brussels sprouts sautéed with onions and black pepper and a generous amount of freshly grated parmesan. Easy recipe. Great as a weeknight side dish or served at Thanksgiving and Christmas.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 pound Brussels sprouts, trimmed and halved
- ½ cup water
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon freshly grated black pepper
- Optional: red pepper flakes
Instructions
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Cook the Onion. In a large skillet heat oil over medium-high heat until the oil shimmers but does not smoke. Add the onions and cook until soft, stirring frequently.
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Cook the Brussels Sprouts. Add the Brussels sprouts to the pan and cook, without stirring, until the Brussels sprouts are bright green and begin to turn light brown in spots, about five minutes. During this time, check the pan. If the onions look like they’re burning, stir gently.
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Deglaze the Pan. Add the water to the pan and scrape the bottom of the pan with a wooden spoon, loosening any stuck on pieces of onion.
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Cook until Tender. Cover the pan and reduce heat to low. Cook until tender, about 10 minutes.
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Toss with cheese and pepper. Turn off heat. Add the parmesan cheese and back pepper, stir to combine. Add red pepper flakes, if desired. Serve warm.
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