This 15-minute dish for brussels sprouts is a simple and nutritious way to eat your greens. It’s fast, fresh, and really excellent!

THE BEST WAY TO COOK BRUSSELS SPROUTS

Let us discuss the humble brussels sprout. Sautéing brussels sprouts with garlic and seasoning salt and pepper is one of my favorite ways to prepare them.

I enjoy the crunch and texture of brussels sprouts, which are available year-round in my local stores.

SAUTEED BRUSSELS SPROUTS

Sautéing brussels sprouts in butter or oil in a skillet is one of the most straightforward stovetop recipes. With this, there is no need to pre-heat or bake the oven.

It just takes 15 minutes to make this dish, yet the flavor is out of this world.

You begin by slicing the garlic into small pieces. Brussels sprouts are sauteed in a skillet with garlic-infused cooking oil that has been cooked in cooking oil.

Because of the high heat of the cast iron, the outer layers of the brussels sprouts become crispy!

CHICKEN BOUILLON POWDER IS THE SECRET INGREDIENT

Chicken bouillon powder is a necessity if you haven’t already.

Because of their mild flavor, salt and pepper alone won’t cut when preparing a mouthwatering side dish with Brussels sprouts.

The chicken bouillon powder comes in handy at this point. With the addition of umami and flavorful aromas, the main ingredients become even more delicious. Many of the world’s top chefs use this in their restaurants.

A GREAT SIDE DISH

Simply put, this is a beautiful accompaniment to any meal. I promise you that brussels sprouts will become your favorite veggie if you try this dish. Enjoy!

What is the average number of calories in one serving?

• Each serving of this recipe contains only 344 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.

• ONE-POT PASTA
• BAKED COD
• CAJUN CHICKEN
• SHRIMP GARLIC NOODLES

INGREDIENTS

• 1/2 teaspoon salt or to taste
• 1/2 teaspoon chicken bouillon powder, norr® Granulated Bouillon Chicken
• 1 lb. (0.4 kg) Brussels sprouts, bottom trimmed and quartered
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil

Instructions

1. Set aside the garlic after it’s been minced.
2. Add the oil to a medium-high-heat skillet (cast-iron recommended). Garlic should be browned and crispy before being added. Make sure the garlic doesn’t burn.
3. Drain the oil and garlic through a sieve as soon as possible. It’s best to separate these two components.
4. Reheat the skillet on high with the oil that was removed. Swede should be added to a heated skillet and immediately sauteed. With a spatula, toss the mixture back and forth. If you want crispy, dark leaves on your brussels sprouts, you need to cook them for a long time.
5. Add the fried garlic and season to taste with salt and pepper. Add the brussels sprouts and mix well. Serve right away after the heat source has been turned off.

Notes

• Knorr Granulated Chicken Bouillon can be found in supermarkets, Target, and other retail outlets.