Sauteed Brussels Sprouts Leaves
Elevate your vegetable side dishes with these vibrant and flavorful sautéed Brussels sprouts leaves! This quick and easy recipe transforms the often-overlooked outer leaves of Brussels sprouts into a light yet robust dish bursting with garlicky goodness and a zesty lemon finish. Tender leaves are gently wilted in olive oil, infused with aromatic garlic, and lightly steamed for a perfectly balanced texture. A hint of red pepper flakes adds optional heat, while a final squeeze of fresh lemon juice brightens every bite. Ready in just 25 minutes, this recipe is a perfect low-carb, gluten-free side dish that pairs beautifully with roasted meats, grilled seafood, or a plant-based main.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 unit Lemon
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Water
Instructions
Trim the ends off the Brussels sprouts and carefully peel away the outer leaves, working your way towards the center until the leaves become too small to separate. Reserve the cores for another use, if desired.
Rinse the Brussels sprouts leaves thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel or paper towels.
Peel and finely mince the garlic cloves.
Heat the olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the pan and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
Toss the Brussels sprouts leaves into the pan and sprinkle with salt and black pepper. If you like a bit of heat, add the red pepper flakes at this stage.
Stir the leaves to coat them evenly with the olive oil and garlic. Cook for 3-4 minutes, stirring occasionally, until the leaves begin to wilt.
Add the water to the pan and cover with a lid. Let the leaves steam for an additional 2-3 minutes, until tender but still vibrant green.
Remove the lid and squeeze the juice of one lemon over the sautéed Brussels sprouts leaves. Stir well to combine.
Taste and adjust seasoning if needed. Serve hot as a side dish, garnished with an extra drizzle of olive oil or a sprinkle of lemon zest if desired.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2455 mg | 107% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 13.2 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 132 mg | 3% | |
*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.
