Growing up, like many kids, I refused to eat brussel sprouts. I am pretty sure my mom didn’t even bother trying to feed them to us. Back then, you boiled or steam them, and it’s no wonder I thought they were gross. When you sauté brussel sprouts make them almost candy like. I seriously cannot stop popping this in mouth, even before the get on the plate.
I guaranteed the your family will enjoy these and what’s even better, I am including a bonus recipe to make brussel sprout chips! Yes, they are good as the sound.
- 1 pound of fresh brussel sprouts (though can be done with frozen)
- 1 tablespoon of butter (try and get grassfed or organic unsalted butter)*
- Sea salt
- Ground pepper (omit for AIP)
- Nutmeg (omit for AIP)
*As an AIP substitute, you can use avocado oil or coconut oil.
- Cut hard stem off of each sprout, and either half or quarter. Note: When using fresh sprouts, you will notice the outer shell fall off when you cut the stem. Don’t throw those away! They make the most delicious chips. follow this recipe by Nom Nom Paleo .
- Heat a medium size pan at medium to medium high heat.
- Add cooking fat to pan and let it melt until it starts to bubble. At this point sprinkle a little nutmeg. Skip this step for an AIP friendly dish.
- Add brussel sprouts to pan.
- Cook for about 8-10 minutes until the sides start to burn and they are fully cooked. Stir frequently, so they don’t stick to the pan. When they are almost done, sprinkle with a little sea salt and ground pepper (omit for AIP). Note: if cooking with frozen sprouts, start by cooking them covered for about 3-5 minutes. Then remove lid and cook for the additionally 8-10 minutes.
- Serve and enjoy with any meal or just snack on them!