Sauteed Brussels Sprouts with Apple
I’ve got a new side dish for you guys today, inspired by the lovely folks over at Cavemen Gourmet: Sauteed Brussels Sprouts with Apple. Brussels sprouts, eh? I’ve had friends tell me for years that Brussels sprouts, when prepared well, can be really tasty, and honestly, I thought they were all a little crazy. Chalk it up to my changing tastes (or maybe the fact that they’re totally right), but I really liked this recipe. The sweet/tart of the apple is a really nice balance to the sprouts. Plus, it takes all of about 20 minutes to make. Total. Check out my version after the jump…
Sauteed Brussels Sprouts with Apple
Quantity: 6-8 servings
Time: 20 minutes (5 minutes prep, 10-15 minutes cooking)
Paleo Grade: A+ (Gluten-Free, Dairy-Free, Vegetarian-Friendly)
Vegetarian Adaptation: No changes needed… this one’s vegan!
Fresh Brussels Sprouts Ready to Be Prepped
- 32 oz. Brussels sprouts; rinse, remove ends and any wilted leaves (you can halve them if you like)
- 2 Fuji or Granny Smith apples (mix ‘em if you like!), diced into 1/2″ cubes
- 2 Tbs. coconut oil
- Sea salt and freshly ground black pepper
- Heat coconut oil in a large saute pan over medium-high heat.
- Add in sprouts and season well with salt and pepper. Cook, stirring frequently, for about 5-7 minutes.
- Add in apple chunks and season with salt and pepper to taste. Cook for 5-7 more minutes, stirring frequently.
- That’s it! Once you’re happy with the texture of the sprouts, transfer to a serving dish and serve immediately.
Brussels Sprouts in the Pan with Coconut Oil, Salt & Pepper
I added fresh minced ginger to this and was SOOO happy. It’s a regular in the rotation now.
thanks for this recipe! i got some brussel sprouts from the farmer’s market and had no idea what to do with them. this looks great and super easy
You’re very welcome! Thanks for checking out the blog! Hope you like the brussels sprouts – I’d love to hear how they worked out!
Tried it tonight after a WOD with friends. Served next to a delicious ribeye. It was great. Thanks for the recipe!
So glad you liked them, Tim!