Sauteed Brussels Sprouts with Shallots

Name: Sauteed Brussels Sprouts with Shallots
Prep time: 20

5 out of 5 stars (based on 10 reviews)

20 min prep

3 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

Brussels sprouts are a favorite veggie of mine. Sadly, so many people dislike them that I often feel out on a limb when I sing their praises. These tasty little cabbages deserve a better rep,...

1 pound Brussels sprouts, outer leaves discarded, stems trimmed
1 tablespoon olive oil
Salt, to taste
1 large shallot, halved through the root and thinly sliced

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Nutrition Facts

Calories

124 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

18 g

Sugar

5 g

Fiber

7 g

Protein

6 g

Sodium

424 mg

Directions

In a medium saucepan, bring some salted water to a boil. Add the sprouts, and boil for 3 minutes. Reserve a cup of cooking water, then drain and run the sprouts under cold water. Cut into quarters through the root end.
Heat olive oil in a skillet over medium-high heat. Add the sprouts and cook, stirring occasionally until they begin to turn a light golden brown. About 10 minutes.
Move the sprouts to the outer edges of the pan, and add the shallot to the center of pan, along with 1 tablespoon of reserved cooking water. Cook until caramelized, then stir with the sprouts. Continue cooking until the sprouts are browned, about another 5 minutes. Serve immediately.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society