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Take the bitter with the sweet: Sautéed Brussels Sprouts with apples

I know, Brussels Sprouts are bitter, and taste sulfuric. However, like the old saying that goes ‘The Bitter, The Better’, these miniature cabbages from the cruciferous vegetable family are actually nutritional powerhouses that can help prevent cancer, and lower cholesterol 💪.

If you cook your Brussels Sprouts the right way, you can also enjoy all the health benefits Brussels Sprouts have to offer, while reducing their bitterness. This Sautéed Brussels Sprouts with apples 🍎 recipe is surprisingly tempting, as the sweet apple is the perfect pairing to the bitter Brussels Sprouts.

💡Tip:

  • The bitterness is concentrated at the center of Brussels Sprout. Cutting it into half helps release the bitterness when cooking.
  • Never overcook your Brussels Sprouts, as overcooking them will turn them into sulphuric mush which tastes awful.

Recipe featured from Apples: From harvest to table


DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

 ¼ cup Pine Nuts
 ½ lb Brussels Sprouts
 2 tbsp Olive Oil
 1 tbsp Butter (unsalted)
 1 Medium Apple (cubed)
 1 pinch Salt and pepper

1

In a small pan, toast the pine nuts over medium heat until brown, about 3 mins.

2

In a medium saucepan, add the olive oil and butter over medium-high heat. When the butter is fully melted and starting to foam, add the Brussels sprouts in a single layer. Turn the heat down to medium and leave the sprouts to brown and caramelize, for about 4 mins. After 4 mins, turn the sprouts, and let the other side caramelized for another 4 mins.

3

When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 mins or so until the apples are just soft, about 6 mins more.

4

Add the toasted pine nuts, season to taste with salt and pepper, and serve.

 

Ingredients

 ¼ cup Pine Nuts
 ½ lb Brussels Sprouts
 2 tbsp Olive Oil
 1 tbsp Butter (unsalted)
 1 Medium Apple (cubed)
 1 pinch Salt and pepper

Directions

1

In a small pan, toast the pine nuts over medium heat until brown, about 3 mins.

2

In a medium saucepan, add the olive oil and butter over medium-high heat. When the butter is fully melted and starting to foam, add the Brussels sprouts in a single layer. Turn the heat down to medium and leave the sprouts to brown and caramelize, for about 4 mins. After 4 mins, turn the sprouts, and let the other side caramelized for another 4 mins.

3

When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 mins or so until the apples are just soft, about 6 mins more.

4

Add the toasted pine nuts, season to taste with salt and pepper, and serve.

Sauteed Brussels Sprouts with apples and pine nuts

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