Sautéed Brussels Sprouts


When I first started making Brussels sprouts, I understood why people avoid them – I stunk up the house! On my third try, I slowed everything down and I noticed that instead of a terrible smell, they released a delicious, nutty smell; I took a bite and realized that I had been overcooking the Brussels sprouts in the past, and that’s why they smelled terrible (I still ate them and thought they tasted great, but now I know how to make them taste and smell amazing!). The secret is to stir them slowly and taste them after 7-8 minutes – they should be cooked and ready to eat by then!

Serves: 2

Vegan, Gluten Free, Soy Free


1 small bag Brussels sprouts (I usually get mine from Trader Joe’s)

1 clove garlic, minced

Drizzle of grapeseed oil

Salt and pepper to taste


Chop off all the stems and remove the outer layer from the Brussels sprouts. Cut each Brussel sprout in half and wash thoroughly. Add a small drizzle of oil to a pan and let heat for a couple of seconds (never let oil get too hot). Add sprouts and gently stir for a few minutes until sprouts start to get soft. Add garlic, salt, and pepper. Continue stirring. Brussels sprouts should be cooked within eight minutes – do not overcook or you will stink up the place, too! Serve with brown rice and/or quinoa, salad, and enjoy!



  1. […] or even a chickpea salad for lunch, and a vegan quiche, shepherd’s pie, sushi, sautéed Brussels sprouts, green beans, or roasted sweet potatoes for dinner. If you think you’ll miss all of your […]