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Brussels sprouts weren’t really on my radar until I moved to back to Europe as an adult.  They looked beautiful on the markets that I decided to give them a try, and I was hooked.  While I’m never quite ready for summer to be over, autumn means the sprouts are back in season.  Hurray!

PREP TIME:  5-10 min

COOK TIME:  20 min




  • 3 Tbsp (45 ml) olive oil

  • 1 small red onion (¾ cup / 100g), diced

  • 12-14 oz (350-400 g) trimmed Brussels sprouts, cut in half (500 g bag whole makes 370 g trimmed)

  • 2-3 cloves garlic (1 ½ tsp), finely minced

  • 1 Tbsp (15 g) pine nuts

  • 2 tsp dried basil



1)  Heat a large frying pan on medium-high.  Add 2 Tbsp (30 ml) olive oil and onions and sauté 5 minutes, until onions are soft and start to brown.


2)  Add remaining Tbsp oil (15 ml) and the Brussels sprouts.  Season with a bit of salt and cook for about 10 minutes, stirring every minute, until sprouts start to brown.

3)  Move onions and sprouts to the side of the pan and add garlic, pine nuts and basil to the center.  Cook for 30 seconds and then combine with the sprouts and onion.


4) Reduce heat to medium-low and cook for another 5 minutes, or until sprouts reach desired softness.



Transfer to a serving bowl or individual plates.


Pairs well with Dill & Honey-Dijon Salmon, as well as Pan-Seared Pork Chops.





You can often buy Brussels sprout that have already been trimmed, so all you need to do is cut them in half.  If you’re buying them whole, then simply cut off the core/root end and peel away the outer leaves and cut in half.



Cutting the sprouts in half gives you a nice, flat surface area to brown the sprouts, which delivers a richer taste.



Browning the onions first means they will become sweet by the end of the cooking process, which really compliments and balances the mild bitterness of the sprouts.


Moving the sprouts aside when you add the garlic, pine nuts and basil allows those ingredients to come into direct contact with the hot pan to really activate their flavors.  So just give them a stir for 30 seconds in the center of the pan, and then mix well to combine with the sprouts and onions.

Chickpea and Quinoa Tabbouleh
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