Brussels Sprout & Green Bean Stir Fry Recipe
Just in time for Thanksgiving! Listen, don’t turn your nose up too quickly – I know Brussels sprouts do not always make the cut when it comes to vegetables people are actually willing to eat, but that’s just because no one’s cooking them right. Steamed or boiled Brussels sprouts taste, and smell like dirty socks, and the texture is just bad. So, I’m right there with you guys and I assure you this dish is not reminiscent of that.
I originally came up with this recipe because my boyfriend was getting tired of the usual vegetables we had in rotation, so I got creative. I knew that making Brussels sprouts the main component was a risky choice, neither of us were the biggest fans but I felt like there was potential. So, I set out to build lots of flavor, and to do something to give more body/texture to them (thanks, green beans). This little recipe I came up with was a hit, he had it in his lunch last week and I got a text message that read: “this Brussels sprouts mixture you make is so damn good.” Who says that about a vegetable side dish?
He did... and you will too, when you try this one out. So let’s keep it short, and sweet – here it is:
Brussels Sprout & Green Bean Stir Fry
Prep Time: 15min
Cook Time: 20min
1 to 1.5lbs Brussels sprouts
~1.5 Cups Green Beans (cut into ~1" pieces)
1 Large Onion
2-7 Cloves Garlic
1/2 Cup Vegetable Broth
1 Tbs Coconut Oil
Red Pepper Flakes (optional)
- Cut off the brown ends of the Brussels sprouts and pull off any yellow, or questionable-looking outer leaves.
- Cut the brussels sprouts in half if they're small, or quarters if they're larger. You can also just chop them up small and leafy, we like them that way too. Set them aside.
- Peel, and mince or finely chop garlic.
- Peel, and dice onion.
- Stir coconut oil, onions and garlic in medium-large pan, on med-high heat. Cover, and stir occasionally, allow onions/garlic to become translucent, and begin to brown.
- Add 1/4 cup vegetable broth to deglaze the pan, and stir.
- Lower heat to medium, and add Brussels sprouts and green beans, stir then cover.
- Leave covered for 7ish minutes (until veggies begin softening), then stir and turn heat up to high.
- Continue stirring, add remaining vegetable broth, red pepper flakes, and salt (to taste).
- Continue stirring, for about 5 more minutes or until vegetables reach your preferred softness.
- Remove from heat, serve, and enjoy.
- In these photos I used "baby" Brussels sprouts mostly because I just think they're cute, really any Brussels sprout will do!
- I also used purple Brussels sprouts... Again this was an aesthetic preference haha, any Brussels sprout will do.
- I have used both fresh, and frozen green beans for this and both work great! I do like haricots verts green beans (the french skinny ones) best.
- Take it from side dish to simple entree by mixing some quinoa in!
If you give these babies a try let me know, or tag me in a photo, hope you enjoy! Let me know what you want next, and don't forget to share with friends!