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
Ingredients
- 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
Instructions
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Wash Brussels sprouts, trim off a bit of the stem end and peel off a few of the outer leaves.
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With fry pan over medium high heat, add one tablespoons olive oil.
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Add Brussels Sprouts, salt and pepper (about 1/4 teaspoon of each).
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Cook for 5 minutes on medium high heat with lid on, shaking the pan to evenly brown.
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Add the apple chunks and 1/4 cup water slowly.
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Cook for about 3 minutes minute more with lid on.
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Toss with a bit of fresh lemon juice and transfer to serving dish.
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Keep covered until ready to serve.
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Serves 6 as a side dish.
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My family and I love this recipe! We usually have all these ingredients on hand and it is a quick recipe to make, both things I look for in a meal. We left out the pepper and garlic for my little kids the second time we made it and they thought it was delicious (one is vegetarian). This is one for the books!
This soup was delicious. My picky kids even liked it. I made it with your naan bread. What a great meal. Thank you!
You’re welcome Cindy, great idea to pair it with the Naan! It’s such a fun change, especially if the kids like it. Thank you for sharing,
xo
Si