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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. They are also one of the best ways to convert sprouts-haters.
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 key lies in their preparation method. If I’m not using an air fryer to cook them, sautéing is the best option.
For these Brussels sprouts, I quickly sauté them 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 bigger fans of Brussels sprouts than I am!
Sauteed Brussels Sprouts Recipe Highlights
- Crispy sprouts: By sautéeing them, the exterior gets crackly and crisp, with a better bite than you’d get from other methods.
- Healthy: Brussels sprouts are rich in fiber, antioxidants, and vitamin C, while being low in calories and carbohydrates.
- Great for meal prep: They won’t become mushy in the fridge, which is why I love incorporating them into my weekly meal prep.
Key Ingredients
Scroll down to the recipe card below for the full list of ingredients. These are just a few notes about the main ones:
- Brussels sprouts. Look for vibrant green Brussels sprouts of similar size so they cook evenly.
- Butter and olive oil. To create a richer flavor base and to prevent the butter from burning. You can also use avocado oil.
- Garlic. Freshly minced garlic has the best flavor, though jarred garlic can be used in a pinch.
How to sauté Brussels sprouts
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Melt butter and olive oil in a large skillet, 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 as needed.
Step 3- 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 stirring them.
- 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, such as a cast-iron skillet, over 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!).
Storage instructions
To store: Place leftover sautéed 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.
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
- 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.
Nutrition
Frequently asked questions
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.
I recommend trimming the sprouts and remove the outter leaves, especially if they are discolored. These are known for adding bitterness to sprouts, regardless of how you cook them.
Sauteing brussels sprouts very rarely results in mushy sprouts. The only way this happens is if you overcook them. Once they are golden around the edges and tender in the middle, they are done.
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