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Sautéed Brussels Sprouts

If I’m being honest, Brussels sprouts aren’t my most favourite vegetables to eat. It’s one of those veggies that I eat just because I know they’re good for me. And for the longest time, I’ve just baked them. But recently, I started sautéing them and I’m finding that they taste so much better this way. Try this recipe the next time you meal prep!


  • tbsp olive oil

  • 3-4 cloves of garlic, minced

  • Thumb size fresh ginger, minced

  • 2 lbs Brussels sprouts, quartered

  • 1/2 tsp sea salt

  • 1 tbsp balsamic vinegar

  • 1/4 cup beef broth (or veg broth)

  • 1 tbsp arrowroot powder (optional for thickening)


  1. In a medium size pan over medium heat, add oil.

  2. Once oil is hot, add in garlic and ginger and stir for a minute.

  3. Add in Brussels sprouts, continue stirring for 2-3 minutes.

  4. Add in salt and vinegar and stir for another minute.

  5. Pour beef broth and stir, then lower to a simmer and cover with lid and let simmer for about 5 minutes or until Brussels sprouts are tender.

  6. In a small bowl, mix arrowroot powder with a tbsp of water to make a slurry then add to the pan and stir.

  7. Serve as a side a protein and carb. I served mine with some baked chicken and steamed rice.

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