Sautéed Brussels Sprouts

These sautéed Brussels sprouts are flavored with garlic and cook up in less than 10 minutes. They are perfectly caramelized and make the perfect quick and easy veggie side. 

If you have already tried our air fryer and oven-roasted brussels sprouts, you’ll love these sauteed ones.

Table of Contents

1. Why you’ll love these sauteed Brussel sprouts
2. Ingredients needed
3. How to sauté Brussels sprouts
4. Tips to make the best recipe
5. Storage instructions
6. What to serve with these brussels sprouts
7. Frequently asked questions
8. Sautéed Brussels Sprouts (Recipe Card)

Why you’ll love these sauteed Brussel sprouts

If you have picked up a bag of Brussels sprouts and are not sure how to cook them, sautéing is the way to go. Not only is it the quickest cooking method (proven with our carrot and broccolini), but it works as the perfect introduction to enjoying this vegetable. Some other reasons to try it are: 

• Quick and healthy. While roasting Brussels sprouts is a great way to cook them, it doesn’t compare to the speed of cooking the sprouts on the stove over high heat. 
• Perfect for salads. You can serve this Brussels sprouts sauté as a side dish for skirt steak, Tuscan chicken, and salmon. Another great way to use the sautéed sprouts is for quick salads for lunch and dinner.
• Good for meal prep. Cooked Brussels sprouts are versatile and last up to 4 days in the fridge. Like spinach or potatoes, they make a fab food prep veggie.  

Ingredients needed

The best way to let a vegetable shin is to season it very simply, and that’s what we are doing with these sprouts. Here’s everything you’ll need: 

• Brussels sprouts. Trimmed and cut in half.
• Butter. To create a richer flavor base. 
• Olive oil. To prevent the butter from burning. You can use any other cooking oil. 
• Garlic. Minced. 
• Salt and pepper. To taste. 
• Parmesan. Freshly grated parmesan to serve. 

How to sauté Brussels sprouts

Start by adding butter and olive oil to a non-stick pan and turn the stove to medium heat. When the oil is hot, add minced garlic and Brussels sprouts and season with salt and pepper. 

Next, sauté the Brussels sprouts for 8 to 10 minutes, adding a few spoonfuls of water when needed to prevent the sprouts from burning. 

Tips to make the best recipe

As mentioned earlier, this recipe really is a blank canvas and once you’ve familiarized yourself with sautéing sprouts, you can jazz it up and turn something simple into something quite fancy. 

• Add bacon. Bacon and Brussels sprouts are a delicious duo. To add bacon to your Brussels sprouts sauté, first, add the chopped or sliced bacon into the pan and fry until crispy. Remove the bacon from the pan and sauté the sprouts in the delicious bacon-flavored drippings. You should definitely do this with potatoes, too.
• Use more spices and herbs. While salt and pepper are all you need to make good-tasting Brussels sprouts, you can always use more spices and herbs to elevate their flavor. Red pepper flakes, onion powder, chili powder, paprika, oregano, and Italian seasoning go well with Brussels sprouts. 
• Toss with almonds. Just like we do with eggplant, the nutty flavor and crunchy texture of toasted almonds will elevate the sprouts. 
• Finish with lemon juice. A drizzle of lemon juice will brighten up the flavor of the sprouts. The citrusy flavor of the lemons will also help cut through the mild bitterness of the sprouts. 

Storage instructions

To store. Place leftovers in an airtight container and store in the fridge for up to 4 days. 

To freeze. Freeze cooked sprouts in an airtight container or ziplock bag for up to 6 months. 

To reheat. Rewarm sautéed Brussels sprouts in a pan over low-medium heat or in the oven preheated to 350F degrees. 

What to serve with these brussels sprouts

• Seafood. Something fancy like a salmon wellington, stuffed salmon, or something simple like air fryer salmon.
• Poultry. Try a whole roasted chicken, baked chicken thighs, or some crispy baked chicken wings.
• Burgers. Grilled favorites are always a win, like a Wagyu burger, lamb burger, or ground chicken burger.
• Beef. Fancy cuts of beef are fabulous, like a sirloin tip roast, Ribeye roast, or a beef Wellington.

Frequently asked questions