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Home » Recipes by Course » Side Dishes

Modified: Mar 7, 2025 Published: Nov 12, 2020· Cathy Brak · This post may contain affiliate links ·

Home » Recipes by Course » Side Dishes

Brussels Sprouts Recipe

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This unique Brussels Sprouts recipe produces bright green, shiny, glazed vegetables bursting with flavour! Three ingredients plus salt and pepper cook in one pot on the stovetop in 20 minutes!

shiny green Brussels sprouts sprinkled with salt on a square white plate

Whether you're looking for the best Brussels sprouts recipe for Thanksgiving or simply a nutritious side to do justice to some nice, fresh Brussels sprouts, you need look no further! This method leaves your oven free for other things while also giving your veggies a slightly browned, glazed finish.

This dish is free from gluten, dairy, and nuts. It's even vegan if you make it with vegetable broth.

What You'll Need

individual ingredients for Braised and Glazed Brussels Sprouts in small bowls with labels
  • Brussels Sprouts - When you’re buying Brussels sprouts, you want to look for firm, compact, fresh heads. Avoid tough or woody ones.
  • Avocado Oil - I prefer avocado oil, because it's good at higher temperatures. Coconut oil would also be a good choice, but keep in mind that it will change the flavour slightly.
  • Broth - A good broth like Homemade Bone Broth contributes greatly to the flavour. Use vegetable broth to make this a vegan dish.

How to Make the Brussels Sprouts Recipe

Wash the Brussels sprouts, and trim a little off the bottom taking any nasty outer leaves with it.

loose Brussels sprouts with ends trimmed and outer leaves removed

Combine all of the ingredients in a wide pan.

Brussels sprouts scattered over bottom of stainless steel pan with some liquid, salt, and pepper

Bring it all to a boil; then simmer until the Brussels sprouts are just tender.

Brussels sprout in pan have become vivid green through steaming

Remove the lid and allow the liquid to boil off. Watch them very closely as you allow them to brown on one or two sides.

Brussels sprouts with browned edges in pan, liquid has evaporated

Recipe FAQ's and Tips

Do you need to soak Brussels sprouts before cooking?

If your Brussels sprouts have any insects in them, a good soaking will rinse them out. If bugs don't seem to be a problem, simply washing under a tap should suffice.

What pairs well with Brussels sprouts?

Brussels sprouts pair well with toasted nuts, cheese, mushrooms, grains, and anchovies. Also try them with coconut, cilantro, and eggplant!

How do you get the bitterness out of Brussels sprouts?

Salt reduces our perception of bitterness. That's why we add salt to Brussels sprouts right at the beginning of cooking. Add a little more at the end, if you think they need it.

What is the best way to eat Brussels sprouts?

This braised and glazed method is the best way to eat Brussels sprouts! They turn out with a moist, shiny glaze and some browned, charred bits around the edges.

Brussels sprouts

More Simple Side Dishes

  • Maple Glazed Carrots
  • Broccoli
  • Asparagus
  • Grilled Pineapple
  • Skillet Green Beans with Almonds

Recipe

Braised and Glazed Brussels Sprouts

CathysGlutenFree.com
5 from 1 vote
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Course: Side Dish
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: brussels sprouts, side dish, skillet, stove top, vegan side dish
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 people
Calories: 148kcal
Author: Cathy
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Ingredients

  • 1 pound (454 g) Brussels sprouts
  • 3 tablespoons (45 ml) avocado oil
  • ½ cup (118 ml) stock or broth (use vegetable stock for vegan)
  • salt and freshly ground pepper to taste

Instructions

  • Wash the Brussels sprouts, and trim a little off the bottom taking any nasty outer leaves with it.
  • Combine all ingredients into a wide pan and cover. Bring to a boil; then simmer 5 to 10 minutes until the Brussels sprouts are just tender.
  • Remove the lid and allow the liquid to boil off. Watch them very closely, so your pan doesn't boil dry. You don't need to stir them much. Allow them to brown on one or two sides.

Notes

  • Choose firm, heavy Brussels sprouts with tightly packed leaves.
  • Simmer only until the sprouts begin to become tender. Don't overcook them.
  • Watch the pan closely as the liquid evaporates off at the end of cooking. The oil will help to keep them from stickling to the pan too much.

Nutrition

Serving: 1serving | Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 147mg | Potassium: 441mg | Fiber: 4g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 96mg | Calcium: 48mg | Iron: 2mg
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