Brussels Sprouts. Are you a fan? This recipe for Sautéed Brussels Sprouts and Apples is quick and easy and will probably be the most healthy dish on our Thanksgiving table. With a table full of brown, white and yellow, Sautéed Brussels Sprouts will add a beautiful pop of color to your holiday spread.
I love a variation of textures, shapes and colors on my table. Sautéed Brussels Sprouts and Apples add bright colors and a cute little round shape to break up the sea of creamed, mashed and pureed dishes at Thanksgiving.
Sautéed Brussels Sprouts and Apples
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- salt and fresh ground pepper
- 1/4 cup water
- 1 medium size apple with skin on, cut into chunks
- fresh lemon juice
Wash Brussels sprouts, trim off a bit of the stem end and peel off a few of the outer leaves.
With fry pan over medium high heat, add one tablespoons olive oil.
Add Brussels Sprouts, salt and pepper (about 1/4 teaspoon of each).
Cook for 5 minutes on medium high heat with lid on, shaking the pan to evenly brown.
Add the apple chunks and 1/4 cup water slowly.
Cook for about 3 minutes minute more with lid on.
Toss with a bit of fresh lemon juice and transfer to serving dish.
Keep covered until ready to serve.
Serves 6 as a side dish.