Sautéed Brussels Sprouts

Serves: 4

Prep Time: 10 Minutes

Cook Time: 30 minutes


2 Cups Brussels Sprouts – Cut in Half

5 Shallots – Sliced

2 Cups Chicken Stock

2 Cups Yellow Squash or Zucchini – Cut into 1 inch cubes (Optional)

3 TBS Olive Oil

Salt and Pepper to taste

  1. Sautee Brussels Sprouts and Shallots in olive oil until browned, about 10 minutes.
  2. Add pepper to taste, add chicken stock. Cover; Simmer until tender, about 15 minutes. (don't add salt yet as the chicken stock is a bit salty)
  3. Remove from heat, stir in squash if desired. Cover and let stand for 10 minutes.

The Squash will cook enough in the pan with the sprouts absorbing the flavor and becoming tender while retaining some crispness.


  1. I happen to love Brussels Sprouts.....there must be something wrong with me. This sounds good but my favorite way is to cut them in half, toss them with olive oil, a squeeze of lemon and salt and pepper and roast them in an oven for 15 or 20 minutes. YUM


Post a Comment

Popular posts from this blog

Happy National Empanada Day!

Blue Apron

fodada's Colors for A Cause