Brussels Sprouts, Sautéed; sunrise, partie deux

My mother was not an adventurous cook or eater. She liked the familiar.

I didn’t taste broccoli, cauliflower or Brussels sprouts until I was an adult living on my own. That’s when I discovered frozen vegetables.

My mother never bought frozen vegetables.

I was so excited when I tried Brussels sprouts for the first time. Despite the fact that they were covered in cheese (Bird’s Eye Frozen) I thought they tasted like little cabbages. My mother loved cabbage. I told her about my find.

Turns out she loved cabbage but hated Brussels sprouts.

I didn’t stop trying to introduce her to new foods, but I was definitely less excited about the effort.

I never did get her to taste a shrimp.

Happily mon mari shares my love of vegetables.

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Brussels Sprouts, Sautéed

Slicing Brussels sprouts lets them fry quickly and absorb the flavors.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Vegetables


  • 1215 medium Brussels sprouts, trimmed, sliced
  • 1 tbs olive oil
  • 1 tbs soy sauce
  • 2 tbs Balsamic vinegar


  • Heat oil in a medium nonstick skillet over medium-high heat. 
  • Add sprouts, cut side down, and sauté until lightly browned and crisp-tender, 7 – 10 minutes, checking occasionally so they don’t get too dark.
  • Turn and sauté on the other side for a few minutes longer.
  • Combine soy sauce and vinegar. 
  • Add to skillet and turn the sprouts over to coat
  • Let simmer, cut side down for 2 – 3 minutes longer. 
  • Serve.


I slice the sprouts in half, thirds or fourths depending on size. Some can be quite large. They should be between 1/4 and 1/3 of an inch thick (about .5cm)


  • Serving Size: 1/2 recipe
  • Calories: 142
  • Sugar: 5.9 g
  • Sodium: 256.1 mg
  • Fat: 7.5 g
  • Saturated Fat: 1.1 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.6 g
  • Fiber: 5.4 g
  • Protein: 5.5 g
  • Cholesterol: 0 mg

Keywords: Brussels sprouts, soy sauce, balsamic vinegar

Brussels Sprouts, Balsamic Vinegar

The sunrise – looking in the other direction:

This is facing the actual place that the sun comes up. At the moment it’s over the house on the rise on the right so by the time the sun is visible it’s full daylight.

I like this time best.

7 thoughts on “Brussels Sprouts, Sautéed; sunrise, partie deux”

  1. Beautiful sky! We’re like you that we’re set so by the time I see the sun, daylight has already broken.

    I had a fairly well rounded vegetable upbringing. Between my dad’s mom and her pasties and my mom’s mom and her Rumbledethumps among others, I grew up on the rutabaga and turnip and other green veggies a lot of kids don’t taste when they’re young. I love brussels sprouts. Sometimes, I’ll grate them on my mandoline and use them as a salad base. Sometimes I roast them in the oven with a little balsamic and olive oil. I’ll give these a try 🙂

    • I like them grated and raw, too. They are incredibly versatile. We were in a very small town so choices were either from our garden, the neighbor’s garden or canned. And my mother liked to grow flowers, not food lol

  2. Beautiful sunrise!!

    My mother adored Brussels sprouts. So did my dad. I loathed them as a child. (We never had cabbage – my dad must not have liked it.) Aside from carrots, they were almost the only vegetable we had that wasn’t canned.

    It wasn’t until I was a young adult on a date where the fellow (chef-trained) made dinner for us. He asked in advance if there was anything I wouldn’t eat. I sheepishly told him (no pun intended) that I didn’t care for lamb. So. When I arrived at his apartment and saw the Brussels sprouts, I lied and said that I LOVED Brussels sprouts. And mercifully, I did love his recipe for them which was not unsimilar to your recipe. …it turns out that if the sprouts haven’t been boiled for 15 minutes until they are grey, they are delicious.

    (Mom did learn how to cook other vegetables correctly after I left home when she discovered the wonders of frozen vegetables, but she never did learn to make Brussels sprouts right.)

  3. We had carrots and cabbage year round, green beans and sweet corn in summer, but otherwise all canned. Except for the occasional treat of rutabagas.
    We never had lamb because my mother had pet lambs as a child…. My mother was fussy lol

    • That does sound delicious. Ginger is easy to find here but not water chestnuts. I can easily get bamboo shoots, but I miss water chestnuts.

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