This easy Skillet Charred Brussels Sprouts recipe is seasoned with olive oil, chili, lime, and garlic. Cooked over a stovetop until they are charred and cooked to perfection. It is the perfect make-ahead Brussel sprouts recipe for the holidays.
These Brussel sprouts are vegan-friendly, paleo, low carbs and gluten-free. A simple side dish that pairs well with many main dishes and a dinner staple in every household. An easy and simple side dish recipe that is so delicious, tender, and crispy. Make these easy garlic Brussel sprouts to impress your family and guest.
HOW TO MAKE CRISPY CHARRED BRUSSEL SPROUTS
First, you will need to clean and prepare the Brussel sprouts. These steps will take a few minutes to do.
Trim the base, removing any damaged leaves from the Brussels sprouts, then run under cold running water. Cut the sprouts in half for faster cooking.
If you like soft Brussel sprouts, we recommend you steam your Brussel sprouts a bit. You can either use a bamboo steamer, any veggie steamer you have or simply use boiling water (this is called blanching).
If using a bamboo steamer, place the bamboo steamer into a wide-rimmed, shallow pan or skillet, and fill it with enough water to come up above the bottom rim of the steamer by about a quarter inch. For easy cleaning, line the steamer with parchment paper. Add in the sprouts, and cover with the lid. Steam over high heat until almost tender, about 5-6 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and sauté for about 3-4 minutes or until fragrant and incredibly tender. Using a slotted spoon discard the browned cloves. The garlic should have infused with the oil at this point.
Now carefully add the Brussels sprouts into the hot oil, cut side down, and sprinkle with salt and chili flakes.
Allow them to cook without stirring for about 2 minutes, then stir and continue to cook until nicely browned, about 3 minutes more.
Stir in the lime juice and zest, and remove from the heat. Taste and adjust with some more salt according to your taste.
Tip: It is a good dish to make ahead of time if you have guests coming. If it has to be made ahead, prior to serving just reheat in microwave or oven for a few minutes and serve.
How to cut and trim Brussel sprouts
- First, wash and clean Brussel sprouts thoroughly
- Then, trim the base of each sprout and remove any damaged leaves from them
- Finally, cut each one in half for easier and faster cooking
Can you eat Brussel sprouts raw
Like broccoli, cauliflower, and cabbage, Brussel sprouts are cruciferous vegetables. They are ok to eat raw and are also used in salads uncooked. Some may experience some gas when they consume raw cruciferous vegetables because it is harder to digest.
Can you freeze Brussel sprouts
It is ok to freeze raw, cleaned and cut Brussel sprouts for later use. We don’t really recommend freezing cooked Brussel sprouts because they tend to get mushy after they are reheated. If you don’t mind soft mushy sprouts then go ahead and store leftover Brussel sprouts in an airtight storage container and freeze up to 2 months.
How long do Brussel sprouts last
Raw Brussel sprouts may last for a very long time in the fridge. They can last up to 14 days. Make sure you keep them in their original packaging and do not wash them before you store them in the fridge. When ready to use your Brussel sprouts, peel off the wilted or damaged outer leaves and trim the tips off. Brussel sprouts taste best when used within 3-4 days of buying them. Even though they last longer than that, they may lose some of their sweetness when stored for long periods of time.
Wondering how long cooked Brussel sprouts last in the fridge? If you have any leftovers, keep in a tightly sealed container and store in the fridge for up to 5 days.
How to blanch Brussel Sprouts
Blanching Brussel sprouts is when you submerge/add the sprouts into boiling water for a few minutes, and then removed and placed in a cold bath to prevent them from continuing to cook. Just enough time to cook them just a bit to soften them and not allow them to cook fully. It also helps remove some of that bitter taste that comes with Brussel sprouts. Blanching makes the sprouts have that bright and beautiful green color and retain its nutrients.
Calories in Brussel Sprouts
Every 1 cup of raw Brussel sprouts contains 38 calories, 0.3g of fat, 8g of carbohydrates and 3g of protein. They contain 3.3g of dietary fiber.
Brussel Sprouts Nutrition and Benefits
Brussel Sprouts are naturally low in calories and high in nutrients like fiber, vitamin K and Vitamin C. Fiber helps with digestion, vitamin K helps supports blood clotting, and vitamin C which is important for your immune system and iron absorption.
They are also rich in antioxidants that help prevent cancer growth, reduce inflammation and improve heart health.
This is the easiest and the best Brussel sprouts recipes! We love it and hope you do as well. Please leave us some feedback in the comments below if you made and loved these easy garlic Brussel sprouts. Also, don’t forget to rate it and share it with your friends and family on social media.
Other easy veggie side dish recipes to try:
- Healthy Sweet Potato Casserole
- Healthy Broccoli Casserole
- Garlic Whole Roasted Cauliflower
- Creamy Broccoli Cauliflower Salad
- Easy Zucchini Fritters
- Creamy Garlic Mushrooms
- Parmesan Zucchini Corn Salad
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Garlic Charred Brussel Sprouts
Ingredients
- 1 lb Brussel Sprouts
- 2 Tbsp Olive Oil
- 1 Tsp Chili flakes optional, or to taste
- 4-5 Garlic Cloves minced
- 1 Lime zested and juiced
- Kosher salt and pepper, to taste
Instructions
- Trim the base, removing any damaged leaves from the Brussels sprouts, then run under cold running water. Cut the sprouts in half for faster cooking.
- Steam Sprouts by either using a steamer or hot water for about 5 minutes. See notes
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and sauté for about 3-4 minutes or until fragrant and tender.
- Using a slotted spoon remove the browned cloves and set aside. The garlic should have infused with the oil at this point. Now carefully add the Brussels sprouts into the hot oil, cut side down, and sprinkle with salt and chili flakes.
- Allow them to cook without stirring for about 2 minutes, then stir and continue to cook until nicely browned, about 3 minutes more.
- Stir in the charred garlic, lime juice, and zest, and remove from the heat. Taste and adjust with some more salt according to your taste.
Notes
- It is a good dish to make ahead of time if you have guests coming. If it has to be made ahead, prior to serving just reheat in microwave or oven for a few minutes and serve.
- To steam the brussel sprouts either use a bamboo steamer or your preferred choice of steaming
- If you don't have a steamer, steam the Brussel Sprouts in boiling water for 4-5 minutes until fork tender. Discard the water. This is what you refer to as blanching.
- If using a bamboo steamer, place the bamboo steamer into a wide-rimmed, shallow pan or skillet, and fill it with enough water to come up above the bottom rim of the steamer by about a quarter inch. For easy cleaning, line the steamer with parchment paper. Add in the sprouts, and cover with the lid. Steam over high heat until almost tender, about 5-6 minutes.
- For a crunchy brussel sprout recipe, skip steaming and follow the directions
Nutrition
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