Sautéed Brussels Sprouts with Maple and Rosemary
Sautéed Brussels Sprouts with Maple and Rosemary is an easy, savory side dish that will steal the show! These are sweet, savory perfection that are made on the stove. Pan-fried Brussels sprouts are so much faster than roasting in the oven!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Sides
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: brussel sprout recipe, brussels sprouts recipe, sauteed brussels sprouts
Method: Stove top
Special Diet: AIP, Keto, Low-Carb, Low-FODMAP, Paleo
Servings: 6 servings
Calories: 106kcal
Rinse, cut off the ends and remove any old, damaged or withered outer leaves.
Slice each sprout in half.
In a large skillet on medium heat, add olive oil. When the skillet is hot, add the sprouts, cut side down. Sauté until brown and carmelized, about 5 minutes.
When browned, flip over and add hot water and the rosemary. Let simmer until the water has evaporated, about 5 minutes.
Add the butter, sugar-free maple syrup and salt to taste.
Toss until thoroughly coated and sauté until the syrup caramelizes just a bit. They will still be slightly firm, with just a little 'chew' to them - perfect!
Cooking times may vary depending on the size of your sprouts. I used small to medium-sized sprouts for this recipe.
Nutritional values will vary based on what maple syrup you use, and the quantity. I used ChocZero Sugar-Free Maple Syrup for this recipe.
Variations and add-ins
Meats and fish are perfect pairings. Consider serving these alongside:
Serving: 1serving | Calories: 106kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Cholesterol: 10mg | Sodium: 101mg | Fiber: 3g | Sugar: 1g | Net Carbs*: 3g