Sautéed Brussel sprouts and carrots is the perfect side dish to any meal. This cooking method retains the nutrients, vitamins and FLAVOR, and it pairs perfectly with just about any protein dishes. I even use it as an added vegetable side to my Chinese stir-fry or noodle dishes. I have to share this because I make this all the time, and have successfully converted non-brussel-sprouts eaters into brussel-sprouts-loving eaters, aka my husband. Proud wife/household chef moment there.
Brussel sprouts are such a misunderstood vegetable. Sure, it’s slowly making a comeback, but it still has a bad reputation. I know so many who think it’s gross, or at some point were bruised by the taste of it.
I am convinced that brussel sprouts do not have a bad flavor or taste… However, when cooked with certain techniques or ways, it is possible to bring out the worse in it.
Steamed brussel sprouts = yucky brussel sprouts
Boiled brussel sprouts also = yucky brussel sprouts
But with some creativity, brussel sprouts deserve so much more credit.
Yes, I am here to redeem the honor of the brussel sprouts species.
To bring the best out of this vegetable, we must retain its flavor and texture. One of the ways to do so is by not overcooking it, and cooking it very quickly under extremely high heat. When sautéed quickly under very high heat, we are able to retain the nutty, aromatic flavor and the crispy, crunchy texture. In addition, the method of sautéing will give it a slight char (adding FLAVOR), and then we coat it with garlic and chicken bouillon (adding more FLAVOR).
Preparing for this dish is so simple and quick – mince lots of garlic, and cut up carrots and brussel sprouts. Dissolve the chicken bouillon in 1 tbsp of water.
I cut the brussel sprouts into quarters. For smaller brussel sprouts, just cut it into half.
And now the fun part. Sauteeing. Or stir-frying. Whatever term suits your fancy.
When sautéing/stir-frying, I use my magic wok. I absolutely love my wok. We got this as a wedding gift and it is my secret to a great sautéed/stir-fry dish. You can use a frying pan, but make sure it retains heat well and the brussel sprouts and carrots can move freely in the pan. Being able to move the vegetables around will allow for more even cooking. Cook the recipe in two batches if your pan is too small.
We are cooking this under high heat, so the cooking process should go pretty quickly. First, add vegetable oil to the wok, and let the wok heat up. Add garlic, and let the garlic cook for about 20-30 seconds in the hot oil until you smell the aroma of garlic, but try not to burn the garlic. Next you will add the chopped brussel sprouts and carrots. Keep stirring the ingredients in the wok and cook for 2 minutes, and then add 1 tbsp of water. Cook for another 3-4 minutes (also keep stirring, lots of arm exercise…), add in chicken bouillon already dissolved in water, and cook for another minute or so, or until vegetable is done. Add salt to taste.
Some chicken bouillon will be saltier than others, so adjust your salt accordingly. I use a packet of Trader Joe’s savory broth concentrate (~2 tsp). Another good chicken bouillon to use that I absolutely love is the Better than Bouillon, Chicken Base.
At the end, the vegetable should be a slightly darker green. It should also still be slightly crunchy – softer than it was but not soggy. Something like this…
Yummy! Cheers to no-guilt, healthy eating that is also deliciously TASTY. I can’t promise every post will be this healthy. Tasty – yes; healthy – yes and no…
Give it a try! This might just change your mind about brussel sprouts… 🙂
Want to learn more about ALL the tips and tricks to making a GREAT stir fry? Check out my post 8 Tips to a Great Stir Fry under Kitchen Basics! Learn everything you need to know about making stir fry right at your home!
Sautéed Brussel Sprouts and Carrots
Brussel sprouts and carrots sautéed under high heat, coated with garlic and chicken flavored bouillon
- 1 lbs brussel sprouts
- 2 stalks carrots
- 1-2 tbsp garlic
- 2 tbsp chicken boullion/ chicken flavor concentrate
- 1 tbsp vegetable oil
Chop brussel sprouts in quarters, and chop up carrots. Mince garlic.
Dissolve chicken boullion/ chicken flavor concentrate into 1 tbsp of water
Add vegetable oil to wok and heat up wok under high heat
Once wok is hot, add garlic. After 30 seconds, add brussel sprouts and carrots to wok. After 2 minutes, add 2 tbsp of water. After 3-4 minutes, add chicken bouillon dissolved in water. Cook for another minute or so, or until vegetable is done.
Serve and enjoy!
This recipe is written based on cooking with a very hot wok. Cook time may vary slightly depending on your wok/pan.
For the chicken bouillon, I recommend using Trader Joe's Chicken Flavor Concentrate or Better Than Bouillon, Chicken Base.