Sautéed Brussels Sprouts

If you didn’t like Brussels sprouts before, you might want to try these Sautéed Brussels Sprouts. It will change your mind. I like to pair them with homemade cheese flatbreads for a comforting and hearty meal.

How to make sauteed Brussels Sprouts

Begin with preparing the homemade cheese flatbreads. Start by mixing flour and salt in a large bowl. Dissolve yeast in warm water and add it to the flour mixture. Incorporate oil and knead everything together until the dough is smooth. Cover and let it rise at room temperature for about 1 hour until nearly doubled in size.

While the dough rises, mix cheese with onion, salt, and pepper. Punch the dough down, knead it, and divide it into 6-8 equal pieces. Roll each piece into an 8-inch diameter circle. Place 1-2 tablespoons of the cheese filling in the center of each circle, then fold the dough over and press with your fingers or a roller until the circle is about 1/4-inch thick.

Preheat a large non-stick pan. Cook the flatbreads on both sides until the dough is brown but still soft and the filling is heated through. Remove from heat and let them cool on a rack.

How to prepare the sauteed vegetables

For the sauce, heat oil in a large flat-bottomed frying pan over medium-low heat. Sauté onion, garlic, carrot, celery, and red pepper for about 10 minutes until softened. Add vegetable stock and wine, bring to a boil, then reduce heat. Stir in Brussels sprouts, corn kernels, salt, and pepper. Cover and simmer until the liquid has evaporated and the sprouts are tender.

Serve the warm, cheese flatbreads with the hearty vegetable sauce for a satisfying meal.

Hope you will try these sauteed Brussels Sprouts and enjoy. If you do, make sure to share the photos with me on Instagram.

For more similar recipes check our full collection of  Healthy Recipes. For more appetizer ideas check our full collection of Appetizer Recipes.

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Sautéed Brussels Sprouts

5 from 1 vote

If you didn't like Brussels sprouts before, you might want to try these Sautéed Brussels Sprouts. It will change your mind. 

Servings 4 servings

Prep Time 20 hours hrs 1 minute min

Cook Time 40 minutes mins

Total Time 2 hours hrs 30 minutes mins

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Ingredients

  

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Homemade Flatbreads

• 3 cups (375g) all-purpose flour
• 2 ¼ tsp (7g) active dry yeast , or 25g fresh yeast
• 1/2 cup (110g) olive oil
• 1/2 tsp (3g) salt
• 1 cup (240ml) water

Cheese Filling

• 7 oz (200g) Mozzarella Cheese , grated
• 1 bunch green onion , chopped
• salt and freshly ground black pepper

Brussels Sprouts Sauce

• 1 pound (500g) Brussels Sprouts
• 1 big onion
• 2 garlic cloves
• 1 big carrot , grated (using the big wholes of the grater)
• 1/2 celery root or 2 sticks celery grated (using the big wholes of the grater)
• 1 red pepper
• 1/3 cup frozen corn kernels
• 2 cups (480ml) homemade vegetable stock
• 1/4 cup (60ml) white wine
• Basil leaves , chopped, to taste
• Sea salt and freshly ground black pepper , to taste

Instructions

 

Prepare the cheese flatbreads.

• In a large bowl, mix flour with salt. Dissolve the fresh yeast in warm water and add to the flour mixture. Add oil and mix everything using your hands or mixer and knead until smooth. Cover it and let it sit for about 1 hour at room temperature, to let the dough rise until nearly doubled in size.
• In the meanwhile, mix the cheese whit onion, salt and pepper.
• Punch the dough down, knead, and cut into 6-8 equal pieces. Roll out each one to a circle about 8 inches in diameter. Add 1-2 tbs of the cheese filling in the middle of the circle and wrap with the rest of the dough circle. Press with your fingers or using the roller until the circle is about 1/4-inch thick.
• Preheat a large non-stick pan. Cook the flatbreads on both sides until the dough is brown but still soft and the filling is melted.
• Remove from the heat and let them cool on a cool rack.

Prepare the Brussels Sprouts.

• In a large flat-bottomed frying pan heat oil over medium-low heat. Cook onion, garlic, carrot, celery and red pepper and saute for about 10 minutes.
• Add the vegetable stock and wine and bring to a boil. Reduce heat, add the Brussels sprouts, the corn kernels, salt and pepper. Cover and simmer until all the liquid has evaporated and the sprouts are tender to bite. 

Nutrition

Serving: 1 serving out of 4Calories: 496kcalCarbohydrates: 62.6gProtein: 17.4gFat: 19.7gSaturated Fat: 5.2gCholesterol: 14mgSugar: 4.4g

Calories: 496kcal

Course: Appetizer, Side Dish

Cuisine: American

Keyword: appetizer, Brussels Sprouts, Brussels Sprouts recipes