Smoky Sautéed Brussels Sprouts


There are many ways to cook Brussels sprouts, but by far one of our favorites is to sauté them in butter, with a sprinkling of salt and freshly ground black pepper, and just a hint of liquid smoke.

1 pound Brussels sprouts
2 tablespoons vegan butter
1/8 teaspoon liquid smoke
1/3 cup water
salt and freshly ground black pepper

Trim the ends of the Brussels sprouts slightly without removing the core. Once trimmed, rinse them thoroughly in cold water and strain.

In a large skillet with a fitted lid melt the butter over medium heat. Stir in the liquid smoke. Add the Brussels sprouts and the water. Stir to coat.

Cover and let the Brussels sprouts cook for 8 to 10 minutes or until they are fork-tender, but not too soft.

Remove the lid and continue cooking, stirring continuously until most of the water has been cooked off.

Add salt and freshly ground black pepper to taste, toss, and serve immediately.

Refrigerate any leftovers and enjoy, within 3 to 5 days.

Butter (vegan)
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