Simple Brussels Sprouts with Apricots and Nutmeg

October 28, 2009
2 Ratings
  • Serves 4-6
Author Notes

I grew up thinking that Brussels sprouts must have committed a personal offense against my father, as he forbade my mother from ever bringing them near our kitchen. Years later, I found myself at a holiday luncheon in London, where I was told that Brussels sprouts were tantamount to an English Christmas dinner. I forced myself to taste one, out of good manners, and I was surprised to find that I absolutely LOVED them. Now that I'm stateside again, I cook them every year at Christmas as a tribute to my first introduction to these colorful little morsels. And, I've even managed to change my dad's opinion along the way. - The Internet Cooking Princess —theicp

Test Kitchen Notes

It looks, smells, and even tastes like Christmas! Simple Brussels Sprouts is as easy to make as the name suggests. As the sprouts sautĂ©, they turn a vibrant bright green. The dried apricots plump up and become cranberry colored. Four cloves of garlic mellow in the butter and oil, giving the dish a garlicky flair that is not overpowering. The nutmeg adds a peppery note, and completes the Christmas theme. The sprouts manage to keep their crispness, while the apricots contrast with an addicting gummy, chewy texture. As an added bonus, the salad will probably match whatever Christmas decorations are up! - cbear1984 —The Editors

What You'll Need
  • 1 Stalk of Brussels sprouts
  • 4 Cloves minced garlic
  • 1 cup Dried apricots, chopped
  • 1/4 teaspoon Nutmeg, ground or freshly zested
  • 2-4 tablespoons Olive oil
  • 2 tablespoons Butter
  • Kosher salt
  • Pepper
  1. First, remove the sprouts from the stalk. After a quick rinse and a pat down with a paper towel, halve the sprouts.
  2. Add two tablespoons of olive oil and butter to a pan on medium high heat. Add the brussels sprouts and saute for about three to four minutes or until their color starts to become a very vibrant green.
  3. Next, add the dried apricotss, toss amongst the brussels sprouts, and continue to saute for another minute or until the raisins seem hydrated. (In other words, thoroughly coated with the butter and oil.)
  4. At this point, add the garlic and toss amongst the raisins and sprouts for about a minute.
  5. Season with the nutmeg. You can use the ground variety, of course, but using a zester with a whole nutmeg can help distribute it a little more evenly. Then, season with kosher salt and pepper to taste and serve.

See what other Food52ers are saying.

  • theicp
  • Jclarkebell
  • Politan
  • cbear1984

6 Reviews

Politan May 15, 2020
I made this vegan - skipped the butter and pepper and added a touch of sugar. This is extremely tasty! I was worried I was burning the brussels sprouts and apricots but a little char really balanced out everything else that was going on. And it came together really fast!
theicp December 4, 2010
What a kind review - thank you so much cbear!
cbear1984 December 3, 2010
Hurray! I'm glad this was picked. They were very good.
Jclarkebell December 25, 2009
I am going to try this recipe with cranberries for Christmas dinner.
theicp December 28, 2009
I hope it worked out! The coloring would definitely be spot on.
theicp November 23, 2009
After the submission deadline, I made a little switch in my recipe. I now prefer apricots to raisins...and the color is so much better per my snap shot!