When Brussels sprouts is in season, I buy it quite often because of its sweet and intense flavour. Definitely my favourite vegetables in winter. Besides, there are 3 reasons why Curry Boy and I both love it so much.
1. Easy to Prep
Less prep work brings convenience — wash the outer leaf, trim the bottom, halve it vertically, done. Not like those veggies rooted in sand, Brussels sprouts can save you a lot of time and effort.
2. Quick to Cook
No matter Asian or Western cooking, Brussels sprouts work great. I like to sauté it with garlic, or cook in soup noodle, both are quick to cook. Roasting take more time, but can enhance the flavour which you can’t resist.
3. Healthy and Nutritious
Like broccoli and cabbage, Brussels sprouts are cruciferous vegetables, rich in dietary fibre, vitamin C and K. I compared cooked Brussels sprouts and broccoli nutrition content using Nutrition Comparison Tool. The result is similar and I love both!
| Brussels sprouts（156 g, cooked） | Broccoli（156 g, cooked） | |
|---|---|---|
| Dietary Fibre | 4.1g | 5.1g |
| Vitamin K | 494.5mg | 457.1mg |
| Vitamin C | 96.7mg | 101.2mg |
Variations
- Garlicky Smashed Brussels Sprouts — absolutely a crowd pleaser.
- Brussels Sprouts and Scallop Sautéed with Buttery Soy Sauce — simple stir-fry with scallop.
- Brussels Sprouts with Bacon, Apple and Dill — Jamie Oliver’s recipe.
- Crowd-Pleasing Brussels Sprouts with Bacon and Chestnuts — Gordon Ramsay’s recipe.
- Lemony Brussels Sprouts Creamy Spaghetti — they are great in pasta too!
Below I’ll introduce how I pan-sear Brussels sprouts in 10 minutes with simple seasoning: garlic, salt and black pepper.
The Easiest Pan-Seared Brussels Sprouts Recipe
This is the most basic, quickest and easiest way to cook Brussels sprouts. All in one pan, no fuss no muss.
Ingredients
Serves 2
- 13-15 Brussels sprouts, halved
- 1 clove garlic, minced
- Shaoxing wine (or other cooking wine)
- salt and pepper
- oil
How to Make
- Warm 2 tsp of oil in a pan over medium heat and sauté the garlic until fragrant. Throw in the Brussels sprouts with flat side facing down. Let them cook until nicely brown.
- Drizzle in a good splash of Shaoxing wine, swirl the pan and cover with a lid until they’re cooked through. Season with salt and pepper to taste.
