…now I’m a believer
Not a trace of doubt in my mind!
I’m in love, I’m a believer!
Stop!
Everybody just stop whining! I can hear you now saying that you don’t like brussel sprouts!
It’s not true, I tell you!! You just haven’t had them prepared the right way! We are going to make a believer out of you! Even if you “think” you don’t like brussel sprouts! This recipe is going to make a believer of you!
I’ll admit that there was a time where I was riding comfortable in your shoes. I wrinkled my nose at just the mere mention of them. I passed them as quickly as I could at family dinners. I was POSITIVE they were not my thing!
Then I looked past the old boil-in-water method and even tried to push to the farthest recesses of my mind, the image of my mom standing over the sink eating brussel sprouts cold from a can.
I realized that there are other ways to cook brussel sprouts that turn them into an entirely different creature! And my goodness, they are GLORIOUS!
I’m always looking for new ways to prepare them, and when I stumbled across this recipe on the , I knew I had to try it. I’m a sucker for pretty much any salty sweet combination: chocolate covered pretzels, salted caramel cheesecake or brussel sprouts with apples. They all have my heart!
Sauteed Brussel Sprouts with Apples
- 3 Tbsp. I Can’t Believe It’s Not Butter!® Spread
- 1 lb. Brussels sprouts (trimmed, halved lengthwise, (about 4 cups))
- 1 medium onion (chopped)
- ¼ tsp. salt (I used sea salt)
- 1 Gala apple (cored and chopped (I used 2 small apples, 1 Granny Smith and 1 Gala))
- 1 tbsp. garlic (minced)
- Melt I Can’t Believe It’s Not Butter!® Spread in large nonstick skillet over medium heat.
- Add Brussels sprouts, onion and salt. Toss until evenly coated. Cook, stirring occasionally, until Brussels sprouts are golden, about 10 minutes.
- Stir in apple and garlic; reduce heat to low, cover and cook, stirring occasionally, until tender, about 10 minutes.
This was my first time using I Can’t Believe It’s Not Butter!® Spread to saute the brussel sprouts and onions instead of using oil and it made SUCH a difference! Especially in a dish like this where your sweetness is coming from a fruit, I highly recommend using the I Can’t Believe It’s Not Butter!® Spread. The spread combined with the salt brings all of your flavors together for a nice, smooth taste.
Also, CAST IRON SKILLET!!
Yes, you can absolutely use a frying pan if that is all you have. But… if that is all you have then you need to put a cast iron skillet pan on your Christmas list! Your holiday guests will thank you, because I KNOW that these Brussel Sprouts with Apples will be on your menu and the right pan makes the flavors so much richer! Nothing gives you that browning effect the way cast iron can!
This is my favorite cast iron skillet and if the cook in your life doesn’t have one, add it to your Christmas list now!
Gina
Wednesday 10th of December 2014
I love how bright green the brussels sprouts turn when you cook them right! Not like the old-fashioned boiled kind. My kids love them sauteed in a little olive oil and garlic, but I bet the ICBINB tastes great, too.
Vanessa
Wednesday 10th of December 2014
I absolutely love brussel sprouts! Definitely going to give this recipe a try!
Ashley @ Simply Designing
Tuesday 9th of December 2014
Ok so my kids are actually begging me to try Brussel Sprouts but I had no idea how to cook them! Thanks so much for the recipe!