Sauteed Brussels Sprouts with Molasses

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Brussels Sprouts are sauteed and coated in rich molasses. Easy, flavorful, and bound to be your next favorite side dish!

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Keyword: Brussels Sprouts with molasses, sauteed Brussels Sprouts

Servings:

1½ pounds Brussels sprouts stems cut, tough outer leaves removed, and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cloves garlic minced
kosher salt
1½ tablespoons molasses
2 tablespoons water

In a very large saute pan, heat the butter and 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 minutes, until the cut sides have a nice brown crust. Then flip them over.
Sprinkle with salt and garlic; continue to cook for another 2 minutes.
Whisk together the molasses and water; 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!

If you’d rather roast than sauté, cook the sprouts at 400°F until browned and tender, then drizzle the glaze on right before serving.
Optional add-ins: Feel free to stir in cooked crumbled bacon, toasted chopped nuts, dried cranberries, some fresh herbs, or red pepper flakes for heat.