Sautéed Brussels Sprouts and Carrots

You'll absolutely love this sautéed Brussels sprouts and carrots recipe! It is good for you and tastes delicious. What's even better is how quick and easy it is to prepare, taking less than 30 minutes from start to finish. When you serve these sautéed Brussels sprouts and carrots as a side dish, everyone (even those picky eaters) will be delighted.

Today, I'm excited to share a fantastic restaurant-quality recipe for sautéed carrots and Brussels sprouts and that you can whip up effortlessly in your own kitchen, the perfect complement to any main course.

These skillet-cooked Brussels sprouts and carrots are a delightful combination of crispiness and tenderness, bursting with flavor. They have a subtle buttery quality and are beautifully seasoned with garlic and Italian seasoning.

Now, let's dive into the ingredients, and then I'll guide you through the step-by-step cooking process along with some helpful tips to ensure your garlic Brussels sprouts and carrots turn out perfectly.

Pair these sautéed Brussels sprouts and carrots with these Lemon Pepper Chicken Thighs or Dutch Oven Chicken and Rice to create a satisfying meal.

Jump to:

• Ingredients
• How to Sauté Brussels Sprouts and Carrots
• Tips for Perfecting Sauteed Carrots and Brussels Sprouts
• Storage
• Reheating
• 📖 Recipe
• 💬 Comments

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Ingredients

To make some tasty sautéed carrots and Brussels sprouts, you'll need these simple ingredients:

1. Brussels Sprouts - These little green veggies add a lovely crunch and earthy flavor.
2. Carrots - They bring a touch of natural sweetness and extra crunch to the dish.
3. Olive Oil - It's for getting everything nice and sautéed, plus it adds a light, pleasant flavor.
4. Unsalted Butter - Adds a touch of creaminess and deliciousness without the greasiness.
5. Garlic - This aromatic ingredient infuses your dish with a fantastic flavor.
6. Italian Seasoning - It's like a blend of tasty herbs that give the veggies a wonderful taste.
7. Salt - Enhances the overall flavor.
8. Black Pepper - Adds a bit of spiciness and depth to the dish.

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How to Sauté Brussels Sprouts and Carrots

Here's an easy guide to sautéing Brussels sprouts and carrots to perfection:

1. Prepare the Ingredients:

• Begin by trimming the ends of the Brussels sprouts and get rid of any tough or discolored outer leaves. If you're unsure about how to do this, you can find more info on preparing Brussels sprouts here.
• Give the Brussels sprouts a quick rinse in cold water.
• Peel the carrots and cut them into ¼-inch thick slices at a diagonal angle.
• Mince the garlic.

2. Blanch the Carrots and Brussels Sprouts

• Fill a pot with water and let it come to a boil over high heat.
• Once it is boiling, add some salt and blanch the Brussels sprouts for about 6-8 minutes or longer until they're crisp-tender.
• Remove the Brussels sprouts from the pot and put them in iced cold water to stop the cooking process.
• Next, add the sliced carrots to the pot and blanch them for about 3 minutes until they're crisp-tender as well.
• Transfer the carrots to cold water to cool down.
• Drain all the blanched vegetables.

3. Sauté the Brussels Sprouts and Carrots

• In a sauté pan, heat up some oil and melt the butter over medium-high heat.
• Toss in the minced garlic and cook it just until it starts to smell fragrant.
• Add the blanched Brussels sprouts, carrots, Italian seasoning, black pepper, and a pinch of salt to your liking.
• Stir the mixture until everything is nicely combined, then take it off the heat.
• Serve it up right away.

That's it! You're all set to enjoy your delicious sautéed Brussels sprouts and carrots.

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Tips for Perfecting Sauteed Carrots and Brussels Sprouts

These tips will help you achieve the best results with your sautéed Brussels sprouts and carrots every time.

Here are some helpful tips to make your sautéed Brussels sprouts and carrots dish even better:

1. Don't Skip the Blanching: Blanching is an important step for tenderizing hard veggies like carrots and Brussels sprouts. It also adds flavor and helps maintain their color and texture. Don't miss this crucial step.
2. Equal Size: Ensure the vegetables are cut in equal sizes. Select Brussels sprouts of similar size and slice the carrots to a consistent thickness. This ensures they cook at the same rate, resulting in even doneness.
3. Experiment with Spices: While this recipe uses Italian seasoning, feel free to use your favorite herbs if you don't have it on hand. Thyme or other herbs can work just as well to add unique flavors.
4. Aim for Crisp Tender: When blanching the vegetables, cook them until they're tender but still have a pleasant crunch. Avoid overcooking them to the point of becoming mushy.
5. Adjust Cooking Time: Cooking times may vary based on factors like vegetable size, stove type, pan size, and more. Use this recipe as a starting point and be ready to adjust the cooking time as needed.

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Storage

Discard any sautéed Brussels sprouts and carrots that has been left out for an extended period. If it has been exposed to room temperature for more than 2 hours in moderate weather, or just 1 hour in hot conditions exceeding 90°F, it is no longer safe to eat.

For additional food safety guidance, please visit this website.

Here's a brief guide on how to store sautéed Brussels sprouts and carrots:

1. Let It Cool: Allow the sautéed Brussels sprouts and carrots to cool to room temperature before storing.
2. Use an Airtight Container: Place the cooled sautéed Brussels sprouts and carrots in an airtight container, ideally in a single layer.
3. Refrigerate: Store the container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.

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Reheating

You can reheat leftover sautéed Brussels sprouts and carrots in a microwave. Here's how to do it:

• Place them in a microwave-safe dish, cover with a microwave-safe lid or microwave-safe wrap, and heat on high for 1 minute or until warm.
• Be sure to watch them closely to avoid overcooking and check for your desired temperature before serving.

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I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating. Be sure to subscribe to receive weekly recipes and follow me on Pinterest.

📖 Recipe