Brussel Sprouts with Corn and Onions

Course: Main Course, Salad, Side Dish

Cuisine: North American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 168kcal

Author: Lord Byron's Kitchen

The much hated brussels sprout is reborn with new life and pizzazz! Brussels Sprouts with Corn and Onions has a spicy option, which gets a thumbs up from me! Searing the sprouts gives them so much flavour! Surely, these will win over the most rigid hater of this humble vegetable.

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Ingredients

1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
2 cups corn, frozen
1 large onion, thinly sliced
2 cloves garlic, minced
2 tablespoons salted butter
2 tablespoons olive oil
¼ teaspoon dried red chili flakes
¼ teaspoon salt
¼ teaspoon ground black pepper

Instructions

In a heavy-bottomed skillet, over medium heat, add one tablespoon of the olive oil and one tablespoon of the butter. Allow these two ingredients to melt together.
When the butter and oil begins to bubble, add the Brussels sprouts to the pan (cut side down) and sprinkle with half the amount of salt and pepper. (Reserve the rest.)
Once the sprouts are browned, turn them over and brown the other side. This should take about 10 minutes in total.
Remove the sprouts from the skillet and place in a glass bowl. Set aside.
Add the remaining butter, oil, salt and pepper; sauté the onion for 3-5 minutes. Add the garlic and sauté for an additional 2 minutes.
Next, add the frozen corn and red pepper flakes. Stir into the onion mixture. Sauté for 5 minutes until the corn is fully heated through.
Add the sprouts back into the pan and toss all ingredients together. Continue to cook for 5 minutes until all ingredients are fully heated and married together.
Serve immediately.

Nutrition