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Sautéed Brussels Sprouts

Another Jen G's family favorite for a holiday meal. This recipe is tough to put down because it's never been measured but you will get the gist.

Crimini Mushrooms from RI Mushroom Co. at White Barn Farm
Brussels Sprouts on the Stalk


  • Brussel Sprouts, shredded or sliced thinly

  • butter or olive oil

  • water

  • maple syrup

  • salt

  • dried cranberries, optional

  • chopped pecans/walnuts, optional


  1. Prepare the Brussels: Our Brussels Sprouts come on the stalk usually, the easiest way to prepare them is to use a paring knife. Cut flat against the base of each sprout to minimize the amount of stem in your meal. Slice them thinly with a sharp knife or with your food processor. (This step can be done ahead of time, store sliced sprouts in an airtight ziplock bag)

  2. Sauté Sprouts: Have a cup of water on hand. Heat a large flat pan with a drizzle of olive oil, I use the oil from Catalunya, Spain that we sell at the stand. Sauté until the spouts start to turn bright green. If they start browning, then you need to add some liquid, I use water, you could use some white wine too.

  3. Remove from heat: When things look bright green and cooked through, remove from the heat and stir in one or more tablespoons of maple syrup. Toss with chopped nuts and dried cranberries, if desired.

  4. Serve!

These come out slightly sweet, make it savory by excluding the maple syrup and sauteeing with garlic and finishing with butter, salt and pepper or garlic, sesame oil and hot peppers! Best! Jen G

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