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My sautéed Brussels sprouts recipe yields tender, caramelized sprouts with garlic and parmesan flavor. They’re quick and make a fabulous healthy side dish.
Need more ways to cook Brussels sprouts? Try my balsamic glazed Brussels sprouts, air fryer Brussels sprouts, or keto Brussels sprouts next.
It took years for me to convince my family to enjoy Brussels sprouts, and honestly, I get it. They have a reputation for being mushy and dull, but the trick comes down to their preparation method.
For these sauteed brussels sprouts, I quickly sauté the sprouts in generous portions of butter and garlic. The high heat helps the exterior to crisp up while keeping the center fork tender. Now they’ve become a bigger fan of Brussels sprouts than me!
Table of Contents
Why I love this recipe
- One of the best ways to cook sprouts. By sautéeing them, the exterior gets crackly and crisp, with a better bite than you’d get from other methods.
- The perfect caramelized exterior. When they’re not boiled to oblivion, they’re actually quite addictive.
- Very healthy. Brussels sprouts are full of fiber, antioxidants, and vitamin C while being low in calories and carbs.
- Great for meal prep. They won’t become mushy in the fridge, which is why I love incorporating them into my weekly meal prep.
Ingredients needed
- Brussels sprouts. Look for vibrant green Brussels sprouts of similar size so they cook evenly.
- Butter. To create a richer flavor base.
- Olive oil. To prevent the butter from burning. You can also use avocado oil.
- Garlic. Freshly minced has the best flavor, though jarred garlic can be used in a pinch.
- Salt and pepper. To taste.
- Parmesan cheese. To serve.
How to trim Brussels sprouts
- Wash them to remove any debris.
- Use a sharp knife to remove the stems, then chop them in half so they’re equal in size. Small sprouts can be left whole.
- Discard any bruised or browning leaves.
How to saute Brussels sprouts
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Assemble. Melt butter and olive oil in a large skillet over medium-high heat, then add the garlic and cook until fragrant. Add Brussels sprouts plus salt and pepper to taste.
Step 2- Sauté until tender, adding spoonfuls of water occasionally.
Step 3- Garnish and serve. Serve the sprouts warm with parmesan.
Arman’s recipe tips
- Leave them alone! As tempting as it may be, the best way to get browned, charred sprouts is to let them have uninterrupted contact with the heat. Once they’re in the pan, leave them alone for 3-4 minutes before giving them a stir.
- Work in batches. If they’re crowded, they won’t get equal access to the heat, so work in batches to keep the sprouts in a single, even layer.
- Consider your pan. I prefer a heavy-bottomed pan, like a cast iron skillet, as opposed to a non-stick one. They retain heat better, and you can get the pan really hot (something you don’t want to do with a non-stick skillet!).
Recipe variations
- Add bacon. Brussels sprouts and bacon go hand-in-hand. Simply cook the bacon until crispy, set it aside, and use the bacon grease instead of olive oil to sauté the sprouts.
- Give them some crunch. Toss the sprouts in toasted pine nuts for added texture.
- Include some citrus. 1-2 tablespoons of fresh lemon juice can add brightness and cut through the ‘green’ flavor I know not everyone loves. A little lemon zest never hurt, either.
- Garnish them with fresh herbs, like parsley or thyme, or a drizzle of balsamic glaze.
Storage instructions
To store: Place leftover sauteed Brussels sprouts in an airtight container and store them in the refrigerator for up to 4 days.
To freeze: Freeze cooked sprouts in an airtight container or ziplock bag for up to 6 months.
Reheating: Reheat Brussels sprouts in the microwave, in a pan, or in a preheated oven until warm.
Frequently asked questions
The exact time depends on the size of the sprouts. Generally, I find 8-10 minutes is enough to keep them firm but tender.
Blanching Brussels sprouts before sautéing is not necessary, but you can if you want to remove some of the bitterness. To do this, blanch them in boiling water for 2-3 minutes, then dunk them in cold water, strain, and sauté.
More easy vegetable sides
- Sautéed carrots
- Sautéed spinach
- Sautéed potatoes
- Sautéed arugula
- Or any of these vegetable side recipes
Sautéed Brussels Sprouts
Video
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 cups brussels sprouts trimmed and halved
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon parmesan cheese to serve, optional
Instructions
- Add the butter and olive oil to a non-stick skillet or pan. Once melted, add the garlic and cook for 1-2 minutes, until fragrant.
- Add the brussels sprouts, salt, and pepper, and saute them for 8-10 minutes, adding a few spoonfuls of water halfway through to prevent burning.
- Remove the brussels sprouts from the pan and sprinkle with freshly grated parmesan.
Notes
Nutrition
Originally updated June 2023, updated and republished October 2024
Can I maybe put cheddar cheese here?
Just this week in Lidl there is discount on brussel sprout. After seing this recipe I want to buy them!
I am so happy as season of brussel sprouts started. I will now look for all your recipe using them.
Interesting flavour. I would just add more spices such as curry.
Amazing.
Love brussel sprouts very much.
Just some weeks ago in my city Lidl have frozen brussel sprouts!
These are addicting!! Cooking Brussels sprouts seems to bring out a slight sweetness.
The new backwards hat picture.. so cute! My niece is 🥰 smitten😉
Thank you for sharing your recipes! Thanks to you I use my airfryer a lot more now. Pork chops, chicken so quick and so good in the airfryer.
Delicious with anything from chicken etc to salsd