Hungarian Style Brussels Sprouts
Bring bold flavors to your table with this Hungarian Style Brussels Sprouts recipe, a hearty and aromatic dish that transforms humble sprouts into a savory masterpiece. Sautéed in a luscious blend of butter and olive oil with caramelized onions and garlic, these Brussels sprouts are elevated with the smoky richness of sweet Hungarian paprika and the earthy warmth of ground caraway seeds. Simmered gently in vegetable stock and finished with a creamy swirl of tangy sour cream, this dish strikes the perfect balance of velvety textures and vibrant flavors. Ready in just 40 minutes, it’s an impressive yet simple side dish that pairs beautifully with roasted meats or can double as a satisfying vegetarian main course when served with crusty bread. Garnished with fresh parsley, this recipe is sure to become your new favorite way to enjoy Brussels sprouts!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 large Yellow onion
- 2 whole Garlic cloves
- 1 tablespoon Sweet Hungarian paprika
- 0.5 teaspoon Ground caraway seeds
- 100 milliliters Vegetable stock
- 100 grams Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Trim the ends of the Brussels sprouts, remove any discolored outer leaves, and cut each sprout in half.
Peel the onion and slice it thinly. Mince the garlic cloves.
Heat the butter and olive oil in a large skillet over medium heat until the butter melts and begins to foam.
Add the sliced onion to the skillet, sprinkle with a pinch of salt, and sauté for 5–6 minutes or until softened and golden.
Stir in the minced garlic, sweet paprika, and ground caraway seeds, and cook for another 1 minute until fragrant.
Add the halved Brussels sprouts to the skillet, cut side down, and let them cook undisturbed for 4 minutes to allow them to lightly caramelize on one side.
Flip the Brussels sprouts and stir them gently into the onion mixture to coat evenly with the spices.
Pour in the vegetable stock, cover the skillet, and let it simmer for 8–10 minutes on low heat until the Brussels sprouts are tender but not mushy.
Stir in the sour cream, making sure it coats the Brussels sprouts evenly. Taste and adjust seasoning with additional salt and black pepper as needed.
Transfer the dish to a serving bowl and garnish with freshly chopped parsley, if desired.
Serve warm as a flavorful side dish with roasted meats or enjoy it as a vegetarian main course with crusty bread.
Nutrition Facts
Calories |
869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 2772 mg | 121% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 27.0 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 626 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
