Low Histamine Sautéed Brussels Sprouts with Herbs
Brussels sprouts get a serious glow-up here — halved and seared cut-side down in olive oil until deeply golden, then finished with thinly sliced garlic, a splash of apple cider vinegar, and a scatter of fresh parsley and thyme. The result is crispy, caramelized, and fragrant in a way that makes this feel like a restaurant side dish with very little effort. Keeping histamine low often means steering clear of aged cheeses, fermented condiments, and processed sauces, so a simple skillet preparation like this one is genuinely refreshing to have in your rotation. Every ingredient here is fresh and straightforward — no canned goods, no leftovers, no hidden additives to second-guess. The apple cider vinegar adds just enough brightness to lift the whole dish without overwhelming it. This makes four servings, so it's an easy weeknight side that scales well for a small dinner gathering too. Serve it straight from the pan while it's still hot and at its crispiest best.
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Learn more →Ingredients
4 servings
- 1 ½ lb brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 cloves garlic, thinly sliced
- ½ tsp salt
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme leaves
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the Brussels sprouts cut-side down in a single layer and cook undisturbed for 5–6 minutes, until the cut faces are deep golden brown.
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