Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices.
Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.
Test Kitchen tips
Molasses-Sriracha variation: Add 1 Tbsp. molasses and 2 tsp. sriracha to the water and cook as directed.
Sesame-Ginger variation: Substitute toasted sesame oil for the olive oil and proceed as directed. Sprinkle 1 Tbsp. toasted sesame seeds over cooked sprouts before serving.
Cranberry-Pecan variation: Add 1/4 cup dried cranberries with the onion and ginger. Cook as directed; sprinkle with 2 Tbsp. chopped toasted pecans before serving.
Curry variation: Add 1 tsp. curry powder with the onion and ginger; cook as directed.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Lesley
Oct 29, 2020
No comment left
Mike
Dec 27, 2018
Not a fan of this. I much prefer simple Brussel sprouts with butter and salt
choc52
Jun 5, 2018
So good! This is our favorite way to make brussel sprouts. Mine don't brown (use hard anodized pan) but I guess that doesn't matter. I leave out the salt and it's still good! We've also tried the curry variation - also a winner. Thank you so much for sharing this with us. This is our new favorite recipe and we have it once a week or more. Can't wait to try other variations.
JMartinelli13
Jan 23, 2018
So easy and delicious. I used bermuda onion because it was what I had on hand, and microplaned my ginger because it was frozen. Definitely going to be a menu staple from now on!
Mary
Dec 5, 2017
Used scallions instead of white onion and finished it off with some balsamic glaze!
jkcoach98
Apr 27, 2017
This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors.
614mccoypt
Feb 16, 2016
So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav.
toolbarsco
Feb 6, 2016
Always looking for ways to get those veggies in--this is a great recipe! The shredding added a whole new taste dimension.
island_gerl
Jan 11, 2016
This is an excellent, healthy side dish! I ended up using too much ginger, which I will be sure to not do in the future. The Chinese students I host loved the strong ginger flavor, but it was overbearing for the rest of us. Stick to the recipe as is - it's a winner!
annrms
Nov 14, 2015
Great flavor profile. I was confused over the directions, and I sauteed the Brussels Sprouts in the oil instead of in a dry pan. I will make these again, for sure.
Reviews
No comment left
Not a fan of this. I much prefer simple Brussel sprouts with butter and salt
So good! This is our favorite way to make brussel sprouts. Mine don't brown (use hard anodized pan) but I guess that doesn't matter. I leave out the salt and it's still good! We've also tried the curry variation - also a winner. Thank you so much for sharing this with us. This is our new favorite recipe and we have it once a week or more. Can't wait to try other variations.
So easy and delicious. I used bermuda onion because it was what I had on hand, and microplaned my ginger because it was frozen. Definitely going to be a menu staple from now on!
Used scallions instead of white onion and finished it off with some balsamic glaze!
This was a nice change from my normal Brussels sprouts. It was easy to make and a good mix of flavors.
So very tasty. Such a different taste than just plain ole brussels sprouts. A new family fav.
Always looking for ways to get those veggies in--this is a great recipe! The shredding added a whole new taste dimension.
This is an excellent, healthy side dish! I ended up using too much ginger, which I will be sure to not do in the future. The Chinese students I host loved the strong ginger flavor, but it was overbearing for the rest of us. Stick to the recipe as is - it's a winner!
Great flavor profile. I was confused over the directions, and I sauteed the Brussels Sprouts in the oil instead of in a dry pan. I will make these again, for sure.