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.
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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.
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.
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
Sautéing Brussels sprouts for 8 minutes is enough to get them nicely charred while keeping them pleasantly crispy. You can sauté the Brussels sprouts for up to 10 minutes if you like them to be more caramelized.
When using frozen Brussels sprouts to make a sauté, we recommend you thaw them first. Defrost the sprouts or let them thaw to room temperature. Avoid sauteing them from frozen, as they will become soggy.
Blanching Brussels sprouts before sautéing is not necessary. But you can do it if you want to remove as much bitterness as you can from the sprouts. Blanch the Brussels sprouts in boiling water for only 2-3 minutes and transfer them into cold water to stop the cooking process immediately.
Sautéed Brussels Sprouts
- 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.
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