The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Sautéed Brussel Sprouts recipe is ridiculously delicious. It’s loaded with garlic, Parmesan cheese, pecans, almonds, and crispy bits of turkey.
These Sauteed Brussel Sprouts cost approximately $5.83 to make. The recipe makes four servings for about $1.45 per serving.
This is the kind of side dish to take to any Thanksgiving gathering. It contains familiar ingredients like parmesan cheese and turkey, yet the walnuts and thin-sliced almonds give the perfect elegant touch.
If you are on the fence about Brussel Sprouts, as many people are, it is time to give them another chance. It could be that they were not cooked correctly the last time you tried them.
As you sautee the Brussel Sprouts, the natural sweetness of the recipe comes out, and a sweet caramelization takes place. Leaving you with a savory nutty flavor that is topped with Parmesan cheese and additional nuts.
The Brussel Sprouts also have a slight crunch on the outside while being soft and tender on the inside. They are quick and easy to make, which makes this Sauteed Brussel Sprouts recipe a winner on all levels.
Ingredients and Estimated Cost:
- 2 Tablespoons olive oil – $0.16
- ⅓ cup diced turkey – $0.30
- 1 small onion – $0.62
- 3 cloves garlic – $0.12
- ¼ teaspoon kosher salt – $0.01
- ¼ teaspoon coarse black pepper – $0.02
- 1 pound fresh brussel sprouts – $2.48
- ½ cup parmesan cheese – $1.03
- ¼ cup pecans – $0.81
- ¼ cup thin-sliced almonds – $0.28
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Sautéed Brussel Sprouts
- First, add the olive oil and diced turkey to a nonstick skillet over medium heat.
- Next, remove the crispy turkey bits and add the onion and garlic. Then add the salt and pepper and saute until the onions are softened.
- Add the brussel sprouts to cook for about seven to ten minutes. Crisp them up at the end by turning up the heat at the end.
- Finally, transfer to a serving dish and add the parmesan cheese and garnish with pecans and almonds.
***For complete recipe instructions, see the recipe card below.
SERVE: You can keep these out for no more than two hours before they need to be covered and refrigerated.
STORE: Place leftovers in an airtight container and store them in the refrigerator for no more than two days.
FREEZE: This recipe does not freeze and defrost well so I do not recommend freezing it.
How Do You Get the Bitterness Out of Brussel Sprouts?
Properly cooked brussels sprouts will not have any bitterness. Season the sprouts well. Make sure not to overcook the sprouts, or else they can turn out to be too mushy.
Should you blanch Brussel sprouts before frying?
There is no need to blanch the Brussel sprouts before frying them in this recipe. The only prep work needed is to thinly slice the Brussel sprouts before frying them.
Why are my Brussels sprouts tough?
Mushy Brussel sprouts or tough ones are the worst! If there is not enough oil in the pan, the Brussel sprouts will not fry properly, leaving them tough instead of crispy and soft.
More Gluten-Free Sides
- Dandelion Salad with Avocado Ceasar Dressing
- Cucumber Kimchi
- Instant Pot Spaghetti Squash
- Creamy Cucumber and Avocado Salad
- Mediterranean Marinated Tomatoes
- Roasted Carrot Fries
- Best Simple Arugula Salad Recipe with Parmesan Dressing
- Easy Caprese Salad
- Brussel Sprout Salad with Lemon Poppyseed Dressing
Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.
Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
- 2 tbsp olive oil
- ⅓ cup diced turkey I used kosher grade smoked turkey deli slices
- 1 small onion chopped
- 3 cloves garlic finely chopped
- ¼ tsp kosher salt or salt to taste
- ¼ tsp coarse black pepper or pepper to taste
- 1 lb. 16 oz fresh brussel sprouts, washed and thin-sliced
- ½ cup freshly grated parmesan cheese I used rennet-free
- ¼ cup pecans to garnish
- ¼ cup thin-sliced almonds to garnish
- In a nonstick skillet over medium heat, add the olive oil and diced turkey. Cook until the edges are nice and crispy, about 3-5 minutes.
- When ready, remove the crispy turkey bits. Add the chopped onion and garlic to the same pan. Add salt and pepper and saute until the onions have softened.
- Next, add the thin-sliced brussel sprouts. Cook until softened, about 7-10 minutes. At the last minute, turn up the heat to crisp them on the bottom.
- Finally, once the bottoms are nice and browned, transfer to a serving bowl. Add the parmesan cheese. Toss to combine. Garnish with pecans and almonds.
- Enjoy immediately.