Brussels Sprouts are sauteed and coated in rich molasses. Easy, flavorful, and bound to be your next favorite side dish!
These sauteed Brussesls sprouts are part two of my recent molasses discovery.
I actually made these over a month ago and feared you were all being inundated with Brussels sprouts recipes, so I decided to hold back. Give you some room. Let you enjoy some butter squash and potato mash or roasted creamed onions instead.
But I’m over that now. I just can’t keep these from you any longer…
I’m so surprised how many people don’t like Brussels sprouts, but I’ve decided it’s because they’ve just never had them cooked properly. If you’ve had them boiled or steamed, then put those awful memories behind you! Lol.
These Brussels are sauteed, first hitting the pan and not being touched for a couple minutes so they develop an awesome golden crust. Then seasoned with garlic, salt, pepper, and deep molasses. The rich molasses suppresses the bitterness that Brussels sprouts tend to have, and the Brussels get all caramelized. Sort of crispy on the outside and tender on the inside. Salty and sweet. Sigh…
So easy and delicious! This is a great side dish for chicken, steak, pork, and fish.
other side dishes we love
Roasted Eggplant and Cherry Tomatoes
Sauteed Brussels Sprouts with Molasses
Ingredients
- 1 1/2 pounds Brussels sprouts , stems cut, tough outer leaves removed, and halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic , minced
- kosher salt
- 1 1/2 tablespoons molasses
- water
Instructions
- In a very large saute pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling.
- Place the Brussels sprouts cut side down. Let them cook (without stirring) for about 2-3 minutes, until the cut sides have a nice brown crust. Then flip them over.
- Sprinkle with salt and the garlic; continue to cook for another 2 minutes.
- Whisk together 2 tablespoons of water and the molasses; add to the pan.
- Turn the heat down to medium and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens.
- Cook for another 5 minutes, or until Brussels sprouts are tender when pierced with a fork.
- Transfer to a serving bowl and enjoy!
Nutrition
Other Notes
originally from Five and Spice
Love Brussels Sprouts! So happy I found you on fellow foodies blog, you’ve got yourself a new follower! xo Jessica @ Cajunlicious
I’ve never heard of Fellow Foodies ?? Glad to have you here, Jessica…thanks!
I don’t know about all this molasses loving going on, Amy. I don’t know if I trust you that much…. However, my love for brussels sprouts runs deep…. Decisions, decisions.
omg. I hate brussel sprouts because of the bitterness, but covered in molasses??? YES. That makes so much sense. Choirs of angels are singing right now. In my head. I am so making these. Thank you Amy!!!
How do you feel about spinach and broccoli? I can’t remember… most people put those in the bitter category, too. I don’t know, maybe I’m just an odd bird, since I love all 3, simply slathered in salt and butter :D If you hate Brussels that much, the molasses might not save them for you. BUT I think the molasses totally rocked it. I really hope you make them. Report back!
I just made some Brussels sprouts and though I can usually handle that bitterness…these were beyond bitter. I think I need to re saute them with some molasses!
Neither my husband or I have ever have brussel sprouts. One of these days I’ll take the plunge and try them. I keep secretly hoping they’ll taste like mini heads of iceburg lettuce but I’m sure that’s not the case lol. :)
Never had ’em? Actually, I think they’re one of the least favorite veggies out there, so… but I love them, and I think people are missing out! You just have to know how to prepare them. Like with molasses ;-)
Hey, I just bought Brussels sprouts this morning, thinking I would do more mixed roasted vegetables this week. (Did Delicata squash, sweet potato, regular potato, leeks, fennel, and carrots this weekend. Had the leftovers in an omelet. Delicious!) I’ll try this instead. Maybe if I used bacon fat instead of butter Milo would go for them. I wonder . . . .
Um…if you use bacon fat, *I* will surely go for them :D
Oh, yum!
Right?!
I’m loving all the molasses recipes! I personally love molasses. I make some crazy good chipotle baked beans and I always add molasses; it makes all the difference. These brussel sprouts look killer!! Alan refuses to eat brussel sprouts. My sister convinced him that if he had them roasted he’d like them…you can guess what happened ;)
Kristy, I used to say to parents all the time, “Think your kids don’t like vegetables? Roast them…grill them…they’ll love them.” Um…no. I learned my lesson. Some kids (little and the grown up variety) just hate veggies. Sigh.
P.s. the chipotle baked beans with molasses? Hello. Please send my way. K. Thanks.
I’m mulling over the flavors in my mouth right now, as I type, and I’m thinking this is pretty brilliant.
Also thinking I’m a little jealous. Here you’re backlogged with things to blog, and I haven’t cooked up a thing worth talking about all month :)
Oh trust me, I’m only backlogged because of the holidays. Once January hits, I’ll be struggling too. Either that, or just plain exhausted. I have an idea – make these Brussels and then you’ll have something to talk about :D
Marvellous! I love the little green guys, and I would love them even better with that brown crust you describe. MMMmmm!
Well, you know we have the same palate – how can you resist? ;-)