Sauteed Brussels Sprouts and Red Cabbage
Elevate your vegetable side dish game with this vibrant and flavorful Sautéed Brussels Sprouts and Red Cabbage recipe. Combining the natural sweetness of caramelized Brussels sprouts with the rich, earthy crunch of red cabbage, this dish is brought to life with garlic, a hint of honey (or maple syrup for a vegan twist), and a zesty splash of lemon juice. Perfectly seasoned with salt, black pepper, and optional crushed red pepper flakes for a touch of heat, this quick and easy recipe comes together in just 25 minutes, making it the ultimate weeknight side dish or light vegetarian main. Packed with nutrients and irresistible texture, it’s a perfect addition to cozy dinners, holiday spreads, or as a meal-prep powerhouse.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 300 g Red cabbage
- 2 tbsp Olive oil
- 3 Garlic cloves
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Honey (or maple syrup for a vegan option)
- 1 tbsp Lemon juice
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Trim the ends of the brussels sprouts and cut them in half lengthwise. If they are very large, quarter them. Rinse thoroughly under cold water and pat dry.
Cut the red cabbage into thin strips (about 1/4 inch thick). Discard the core and any wilted outer leaves.
Peel and finely mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat.
Once the oil is hot, add the brussels sprouts to the pan in an even layer, cut side down. Cook undisturbed for 3-4 minutes until the cut sides are golden brown and caramelized.
Add the red cabbage strips and garlic to the pan. Stir everything together and sauté for another 4-5 minutes, stirring occasionally, until the cabbage begins to soften.
Season the vegetables with salt, black pepper, and crushed red pepper flakes (if using). Drizzle the honey (or maple syrup) over the vegetables and toss to combine.
Reduce the heat to medium-low and cook for another 3-4 minutes, stirring occasionally, until the brussels sprouts are tender and the cabbage is fully softened.
Remove the pan from the heat and finish with a squeeze of fresh lemon juice. Adjust seasoning if needed.
Serve warm as a flavorful side dish to your main course or enjoy on its own.
Nutrition Facts
Calories |
161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 540 mg | 23% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 690 mg | 15% | |
*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.
