very culinary

sauteed brussels sprouts with molasses


  • Serves 6
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • 1 1/2 pounds Brussels sprouts, stems cut, tough outer leaves removed, and halved lengthwise
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt
  • 1 1/2 tablespoons molasses


In a very large saute pan, heat the butter and the olive oil over medium-high until the butter is melted and bubbling. Place the Brussels sprouts cut side down. Let them cook (without stirring) for about 3 minutes, until the cut sides have a nice brown crust. Then flip them over.

Sprinkle with salt, add the garlic, and continue to cook for another 2 minutes.

Next add 2 tablespoons of water and the molasses.  Turn the heat down to medium and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens.  Cook for another 5 minutes, or until Brussels sprouts are tender when pierced with a fork.  Transfer to a serving bowl and serve.