October 16, 2016 5

Sautéed Salt and Vinegar Brussels Sprouts

Tangy, sautéed salt and vinegar brussels sprouts.
Sautéed Salt and Vinegar Brussels Sprouts | Tangy, salty, sautéed salt and vinegar brussels sprouts that are ready in less than ten minutes. A super easy salt and vinegar brussels sprouts recipe. #saltandvinegarbrusselssprouts

Before we get to these salt and vinegar brussels sprouts.

Let’s establish something pretty obvious.

Las Vegas is weird.

And I’ve somehow managed to spend almost zero time there except for that one time I lost my wallet pulling slots in the airport on a layover. Last week my husband attended a nerdy aviation convention, so I tagged along. I spent half my time trying to block out the excess noise/lights/stimuli, and the other half searching for healthy-ish foods and lifestyle environments.

Vegas is synthetic. I woke up on day two exhausted from the persistent stimulus. My anxiety felt high. The air felt heavy. I pulled back the curtains, and peeked out the windows. I saw the desert in the distance. There had to be more to this town than its superficial shell.

I jumped in an Uber and headed off the strip. I landed downtown at a cafe, and made myself at home by ordering a dirty chai almond milk latte. Normality started to settle. I ordered an arepa with sautéed vegetables. And, I ordered the salt and vinegar brussels sprouts.

The arepa was solid. The brussels sprouts however, were the best I’ve ever had. Like ever. A very simple preparation of brussels sprout leaves separated, and then sautéed like greens. Tossed in oil and vinegar and sprinkled with a heavy pinch of pepper, grated parmesan cheese and crushed red pepper flakes.

I wasn’t expecting this beautiful, fresh dish of food at a random cafe in the middle of the desert in a town seemingly void of feelings. So these salt and vinegar brussels sprouts are an ode to that dish. A simple preparation of leaves with a tangy, salty dressing.

Sautéed Salt and Vinegar Brussels Sprouts | Tangy, salty, sautéed salt and vinegar brussels sprouts that are ready in less than ten minutes. A super easy salt and vinegar brussels sprouts recipe. #saltandvinegarbrusselssprouts

Sautéed Salt and Vinegar Brussels Sprouts | Tangy, salty, sautéed salt and vinegar brussels sprouts that are ready in less than ten minutes. A super easy salt and vinegar brussels sprouts recipe. #saltandvinegarbrusselssprouts

Sautéed Salt and Vinegar Brussels Sprouts | Tangy, salty, sautéed salt and vinegar brussels sprouts that are ready in less than ten minutes. A super easy salt and vinegar brussels sprouts recipe. #saltandvinegarbrusselssprouts

Sautéed Salt and Vinegar Brussels Sprouts

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Serves 2

Vegan, and gluten-free.

Ingredients

  • 4 cups brussels sprouts 
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar 
  • 1/2 teaspoon sea salt 
  • 1/4 teaspoon black pepper

Directions

Separate the sprouts by cutting off the bottom and peeling the leaves off one by one. Submerge the leaves in a bowl of water to rinse and drain.

Heat a large sauté pan over low-medium heat and pile in the wet leaves. Cover and steam for 2 minutes.

Remove the lid, and turn the heat up to medium. Add in the olive oil, vinegar, salt and pepper. Stir and cook for 1 minute more, or until the leaves are bright green.

Season with more salt and pepper if desired and serve warm. 

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5 Responses to "Sautéed Salt and Vinegar Brussels Sprouts"

  1. Reply

    danielle

    October 16, 2016 at 10:28 PM

    Vegas is the cheapest flight out of our regional airport, and yet I’ve never ventured. Although from time to time I’ve had my curiosities about the intense stimulus and desert heat. It’s good to know there are sanctuaries from the oddities and lights. These brussels sprouts are done SO right. A proper punch of feeling. xo

  2. Reply

    Bianca Phillips

    October 17, 2016 at 11:13 AM

    These sound amazing! I love brussels, and I’m always looking for new ways to cook them.

  3. Reply

    Regine Karpel

    October 19, 2016 at 10:52 AM

    Love!

  4. Reply

    Amy G

    October 19, 2016 at 11:33 AM

    I feel the *exact* same way about Vegas. I spent 7 days straight once and came home and had to throw away my suitcase. The smells linger. I can’t wait to try a new brussel sprout recipe. So glad to have found your site!

  5. Reply

    traci | Vanilla And Bean

    October 20, 2016 at 2:00 PM

    I’m in love with these salt and vinegar brussels sprouts, Sherrie! I’ve not been to Vegas in eight years. The last was to specifically see Sir Elton John (a worthwhile event!). You nailed my thoughts exactly on Vegas. Synthetic. Stimulus overload. All of the above! I don’t think I’ll ever go back unless there is some single event that draws me there.

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