Sautéed Brussels sprouts are quick, easy, and packed with flavor. Unlike the boiled versions of the past, this method brings out their natural sweetness and gives them a slightly crispy texture that’s irresistible. They’re perfect for weeknight dinners or holiday spreads and can be customized with simple add-ins like garlic, or balsamic glaze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh Brussels sprouts, trimmed and halved
Olive oil or butter
Salt
Black pepper
Optional: garlic, lemon juice, balsamic vinegar, red pepper flakes, or parmesan cheese
Directions
Heat olive oil or butter in a large skillet over medium-high heat.
Place the Brussels sprouts cut-side down in a single layer in the skillet.
Let them cook undisturbed for 4–5 minutes until the cut sides are golden and caramelized.
Stir and continue to cook for another 5–7 minutes, until tender and evenly browned.
Season with salt and pepper to taste.
Add optional ingredients like minced garlic or a splash of balsamic vinegar during the last 1–2 minutes of cooking for extra flavor.
Serve warm, optionally topped with parmesan or a squeeze of lemon juice.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 10–12 minutes Total time: 20–22 minutes
Variations
Garlic Brussels sprouts: Add minced garlic in the last few minutes of cooking for aromatic flavor.
Balsamic-glazed: Drizzle with balsamic vinegar or reduction for a tangy-sweet finish.
Spicy version: Sprinkle with red pepper flakes or add a pinch of cayenne.
Cheesy topping: Sprinkle with grated parmesan or crumbled feta after sautéing.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium heat or in the oven at 350°F until hot. Microwaving is also an option, though it may soften the crispy edges. Freezing is not recommended, as Brussels sprouts may become mushy upon thawing.
FAQs
Do I need to blanch Brussels sprouts before sautéing?
No, sautéing them raw works perfectly and helps retain their flavor and texture.
How do I get them crispy?
Cook them cut-side down without stirring for the first few minutes to allow for caramelization.
Can I use frozen Brussels sprouts?
Fresh is best for sautéing, but if using frozen, thaw and pat them dry to avoid sogginess.
Should I remove the outer leaves?
Yes, remove any damaged or yellow outer leaves for the best texture and appearance.
How do I prevent them from becoming mushy?
Avoid overcrowding the pan and don’t overcook—keep the heat high for better browning.
Can I slice them thinner?
Yes, shredding or thinly slicing will cook them faster and result in a different, softer texture.
What can I serve with sautéed Brussels sprouts?
They pair well with roasted meats, poultry, fish, or vegetarian mains like grain bowls or pasta.
Can I make this dish ahead?
Yes, sauté them a few hours ahead and reheat gently before serving.
What oil is best for sautéing?
Olive oil works well, but you can also use avocado oil, butter, or even ghee for extra flavor.
Can I make them in a cast iron skillet?
Absolutely—cast iron is great for achieving that beautiful caramelization on the cut side.
Conclusion
Sautéed Brussels sprouts are a quick, tasty, and healthy side dish that transforms a simple vegetable into something special. With crispy edges, tender centers, and endless options for flavor add-ins, this versatile recipe deserves a regular spot in your rotation. Whether for a cozy dinner or a holiday feast, these Brussels sprouts never disappoint.
Sautéed Brussels sprouts are a quick, flavorful, and healthy side dish made by caramelizing halved Brussels sprouts in a hot skillet. This method enhances their natural sweetness and nuttiness, making them crispy on the edges and tender inside—perfect for any meal.
Author:Catherine
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:4 servings
Category:Side Dish
Method:Sautéing
Cuisine:American
Diet:Vegan
Ingredients
1 lb fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil or butter
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Optional: 1–2 cloves garlic, minced
Optional: 1 tablespoon balsamic vinegar or lemon juice
Optional: 1/4 teaspoon red pepper flakes
Optional: 2 tablespoons grated parmesan cheese
Instructions
Heat olive oil or butter in a large skillet over medium-high heat.
Place Brussels sprouts cut-side down in a single layer in the skillet.
Let them cook undisturbed for 4–5 minutes until the cut sides are golden and caramelized.
Stir and continue cooking for another 5–7 minutes, until tender and evenly browned.
Season with salt and pepper to taste.
Add garlic, balsamic vinegar, lemon juice, or red pepper flakes during the last 1–2 minutes if using.
Serve warm, optionally topped with parmesan cheese or a squeeze of lemon.
Notes
Do not overcrowd the pan—cook in batches if needed for better browning.Use a cast iron skillet for extra caramelization.For a different texture, thinly slice or shred the Brussels sprouts.Remove any damaged outer leaves before cooking.Pairs well with roasted meats, poultry, or vegetarian grain bowls.
