Sautéed Brussels Sprouts

Sautéed Brussels Sprouts

What are Brussels Sprouts?

Brussels sprouts grow in small, compact buds, much like a tiny head of cabbage. Which makes sense, because they are technically a member of the cabbage family after all!

Made popular in Brussels, Belgium (where they earned their name). Brussels Sprouts are packed full of Omega-3 fatty acids, fiber, and Vitamins. Once sautéed, the sprouts will have a charred exterior with warm, flakey interior layers.

Why Sautéed Brussels Sprouts?

Sautéing Brussels Sprouts unlocks a deeply complex level of flavor. The browning of the Brussels Sprouts enhances the flavor through a process known as “caramelization“.

This occurs by heating the natural sugars found in the Brussels Sprouts to a very high temperature. This richness in flavor is made possible through a process called the “Maillard Reaction“.

The Maillard Reaction

What is the Maillard Reaction?

The Maillard reaction (also known as the “browning process“) is a chemical reaction between protein and sugars that gives charred food its distinctive flavor. Heat is used to create new and complex flavors, similar to the process of caramelizing an onion.

The Maillard reaction occurs at temperatures above 275 degrees Fahrenheit. Which is why we sear a steak over high heat. As opposed to boiling in a pot of water.

Because the boiling point of water is only 212 degrees, the Maillard reaction would not occur.

When to use the Maillard Reaction?

Good News! The Maillard Reaction occurs pretty much everywhere in cooking. It gives…

• Steak its tasty, perfectly browned crust.
• Provides the rich, robust flavor found in roasted coffee beans.
• Turns bread the color brown when toasted.

We use the Maillard Reaction in this recipe by adding the Brussels Sprouts to a pre-heated skillet or griddle. The high heat helps to char the outer leaves, adding rich flavor in the process.

To learn more about the browning process, check out this post about the Maillard Reaction

How to Make Sautéed Brussels Sprouts

Preparing for the Cook

Cooking Method:

For this recipe, a skillet or griddle works best! But you can also use any other type of cooking pan available to you.

Whatever pan you choose to go with, be sure it can withstand higher temperatures. The key to this cook is to cook hot and fast, to get tasty, crispy Brussels Sprouts.

Dry Brine When Possible:

A salt dry brine works two fold in that it helps to dry out the surface area for faster browning. While also helping to retain moisture when cooking over high heat.

Dry brining is a technique which uses salt and air to dry and season at the same time. The salt and air work in unison to remove moisture from the surface of the meat.

• First, generously season the surface of the veggies with kosher salt.
• Then, place them uncovered in the fridge overnight.
• Finally, remove the veggies and dry before searing.

Always Dry the Veggies:

Whenever sautéing, be sure to thoroughly dry the surface with a paper towel. The reduced moisture will help to increase the surface temperature faster, thus aiding in the Maillard process.

The faster you are able to start the browning process, the less time you will spend cooking the veggies. This will give them great texture, and keep them from getting mushy due to overcooking.

How to Cook:

1. Start by slicing the Brussels Sprouts in half lengthwise (leaving the bottom on to help maintain form when cooking).
2. Then, lay out in a single layer on a cooling rack or baking sheet.
3. Dry brine the Brussels Sprouts by applying an even layer of kosher salt.
4. Place Brussels Sprouts in the fridge overnight (or at least a few hours).
5. Remove from the fridge and add to a mixing bowl.
6. Drizzle with olive oil, and toss gently to coat.
7. Heat a pan over medium-high heat.
8. Add Brussels Sprouts to the pan (leaving enough space to flip).
9. Cook for 5 minutes. Then, flip Brussels Sprouts over.
10. Next, add butter and garlic to the pan.
11. Cook for an additional 5 minutes.
12. Finally, remove the Brussels Sprouts from the pan and toss in a bowl with Balsamic Vinegar.

What to Serve with Sautéed Brussels Sprouts

The great news is that Brussels Sprouts are a versatile side for any meal! Serve it with air fryer pork chops and a Twice Baked Sweet Potato for a healthy family meal.

Brussels Sprouts are also the perfect companion to go along with some Smoked Chicken Thighs. Regardless of what you pair with your Brussels Sprouts, your dinner guests will have a brand new fascination with this underrated side!