Easy vegan brussels sprouts recipe. Sautéed brussels sprouts are quick and easy to make. The addition of walnuts and spicy chili flakes make this a super special dish for holidays, weeknights, or any meal.
Prep Time: 5 mins
Cook Time: 20 mins
Course: Dinner, Lunch, Side Dish
Servings: 4 sides
Equipment:
- Saute pan
Ingredients
- 1 lb Brussel Sprouts Ends trimmed off, wilted leaves removed, and cult in half
- 1 Medium White or Yellow Onion Peeled and thinly sliced
- 3 cloves Garlic Peeled and thinly sliced
- 1/2 tsp spicy red pepper flakes
- 1/4 Cup Toasted Walnuts, Pecans, Pine Nuts, Sunflower Seeds, or Pumpkin Seeds Roughly chopped
- 2 Tbsp Olive Oil
- 1/4 C Water
- Salt and Pepper to taste
Instructions
- Add Brussels sprouts to a large sauté pan cut side down. Add water and a few pinches of salt. Cook on medium high for about 10 – 15 minutes, adding more water if necessary.
NOTE: Don’t over cook your Brussels sprouts. They should be tinder but still have a bite. - Remove Brussels sprouts from the pan and drain off any remaining water.
- Return sauté pan to the stove on medium low heat. Add olive oil, onions, garlic, red pepper flakes, and a few pinches of salt.
Sauté until the onions are golden brown and soft. - Turn heat up to medium high and add the Brussels sprouts. Cook for 5 minutes, stir, and continue to cook until sprouts are browned. Add more olive oil if necessary.
- Add the nuts, stir, and sauté for two more minutes.
Remove from heat and serve.
Source: Veggie Visa