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
Sauteed Brussels Sprouts with Molasses
- 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
- 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!
originally from Five and Spice