Wednesday, December 22, 2021

Sauteed Brussels Sprouts

It's that time of year - Brussels sprouts are here! And, this year, they're everywhere. I found this stalk at Trader Joe's! In years past, I could only find a stalk at the farmer's market. But, this year, like I said, they're everywhere. Here's the easiest (and one of the most delicious) recipes for sprouts. Very quick, very tasty, very "sprouty". 

As a special holiday gift, I found that Stealth Cooking has over 250,000 views! I can't thank you, my followers, enough. What a gift of joy it is to know that I can reach so many of you and share my delicious finds. Happy Holidays!


1 stalk Brussels sprouts or 20 sprouts
2 tsp extra virgin olive oil 
sea salt to taste
1 Tbs balsamic vinegar


Break the sprouts off the stalk, then trim the end of the sprouts. Remove any brown leaves. Slice thinly, on a mandolin, with a Cuisinart, or using a knife. I used a mandolin on a medium thickness. Heat the olive oil in a nonstick skillet. Add the sprouts, cooking for several minutes until they begin to brown slightly and are tender. Stir in the balsamic vinegar and taste, adding salt as necessary. 

Stealthy Cooking Tip: These make a splash at holiday dinners.  They're a beautiful, bright green side dish, and they're so delicious, they'll convince most everyone that sprouts are delightful!

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