Cover the pot and bring to a boil. Add the Brussels sprouts and steam, tossing halfway through, until bright green and tender, 6 to 8 minutes. Transfer the sprouts to a bowl. Season with salt and pepper to taste. Toss with butter if using and lemon juice. Serve immediately. Add the Brussels sprouts and cook for minutes, until hot.
Add the chicken broth, stir well, and cover. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.
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Prep Time 5 mins. Cook Time 5 mins. Total Time 10 mins. Course: Vegetables and Side Dish. Cuisine: American Vegan Vegetarian. Servings: 4. Calories: 75 kcal. Author: Deb Clark.
As an Amazon Associate I earn from qualifying purchases. Instructions Clean the Brussels sprouts by rinsing them in cold water. This will help remove any dust or debris.
Remove any brown leaves or loose green leaves. With a sharp knife remove the stem ends and slice large whole brussels sprouts in half. Place steamer in the large pot, add enough water to fill to the bottom of the steamer and bring to a boil over medium-high heat. Place Brussels sprouts in steamer basket, cover again. You want the water line to be just below the surface of the steamer. Add the prepared Brussels Sprouts to the steamer basket and let them steam until they are just tender.
This will depend on the size of your Brussels. It should take anywhere from 4 to 5 minutes. While you wait chop up your garlic. Take the steamer basket out of the saucepan, and set it down on a heat proof surface. Try not to allow the sides to flop open. Then cover the steamer with the lid of the pot.
You could also use foil if this feels awkward for you. Then empty the steaming water out of the saucepan. And then return the saucepan to the stove for the final step. Melt a little butter for flavor in the saucepan and add in some olive oil which is lower in saturated fat. Quickly add in the chopped garlic and saute it only until it just starts to brown.
This will be less than a minute. Then shut off the heat and immediately slide the Brussels sprouts off the stemer right into the saucepan. The Brussels sprouts will prevent the garlic from browning more in the hot oil and butter.
Add in some salt and pepper and then toss everything together! Thanks so much for reading. If you make this recipe, I really appreciate it when folks come back leave a review and rating. It is so helpful! Here is a super fast and tasty way to make Brussels sprouts on the stovetop. Simply steam them for 4 to 5 minutes, then toss them with garlic butter. She has been a professional recipe developer since when she first started working in the test kitchen at EatingWell magazine.
Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. She launched Healthy Seasonal Recipes in She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
It includes simple entrees you can make start to finish in 20 to 40 minutes. And all are made with simple to follow instructions and easy to find ingredients. Your email address will not be published. Thanks for coming back to leave a rating and review. These look so special, and your process photos are incredible.
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