Simple Oil-Free Sauteed Brussels Sprouts in a Cast Iron Pan

Brussels Sprouts have finally gotten a PR agent. 10 years ago you couldn't get a 7 year-old to go near the cruciferous green veggies. Now, you'll find Brussels Sprouts appetizers and side dishes on every menu in Chicago. Unlike those restaurants, though, you don't need to deep-fry Brussels or drown them in aoili to make them delicious. Here, I'll teach you how to make simple Oil-Free Brussels Sprouts in a cast iron pan.

Total Time20

Course: Side Dish

Cuisine: American, Healthy, Holidays, Low Calorie, Low-Fat, Vegan, Vegetarian

Keyword: 30 minutes or less, 5 ingredients or less, Brussels, cast iron, easy, gluten-free, oil-free, one pot meal, saute, side dish, simple, vegan, vegetables, vegetarian, wfpb

Servings: 6

Calories: 44kcal

Equipment

1 Cast Iron Pan with lid, 10 or 12 inch

Ingredients

1 pound Brussels Sprouts
1/2 sweet onion diced
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt to taste
1/4 teaspoon ground black pepper to taste

Instructions

Preheat your pan over high heat
To Trim the Brussels Sprouts: Thoroughly was the Brussels Sprouts. Cut in half from top to bottom, removing the two little baby leaves near the stem end. Discard these baby leaves.
Place the trimmed Brussels Sprouts in the preheated pan. Spread into a single layer and cover with the lid. You can diced your sweet onion at this time.
After about 2 minutes, stir the Brussels. Repeat again every 1-2 minutes, until you have a nice golden char on all of the Brussels Sprouts, about 7-10 minutes total.
Add the sweet onion and 1 cup of water. Cover with the lid and let cook until the onion softens, 3-5 minutes
Add the smoked paprika and garlic, along with another 1/2-1 cup of water. You want enough water to just barely cover the bottom of the pan. Cover and cook until the Brussels are knife-glide tender in the center, about 3 more minutes.
Season with salt and pepper to taste. Enjoy!