sauteed brussels sprouts

Perhaps one of the simplest ways to prepare Brussels Sprouts and without a doubt the most delicious! You&#x27;ll want these Sautéed Brussels Sprouts with Lemon Garlic Butter on your table for every meal!

Sautéed Brussels Sprouts with Lemon Garlic Butter

brussels sprouts (trimmed and cut in half)

olive oil

unsalted butter

red pepper flakes

garlic (roughly chopped)

lemon

In a large skillet, heat the olive oil and butter over medium high heat.

Add the trimmed Brussels and sauté for about 10-15 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly

Once caramelized, add the red pepper flakes and garlic and sauté for 1 minute more. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed.

These perfect Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining.

Sautéed Brussels Sprouts

Brussels sprouts

olive oil, divided

teaspoon kosher salt, divided, plus more as needed

Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are  golden brown, about 2 minutes.

Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.

This easy recipe for sautéed Brussels sprouts is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work. *Use a good-quality, thick balsamic vinegar for this recipe or use a balsamic glaze.

Easy Sauteed Brussels Sprouts

butter oil

garlic cloves, minced (1 tablespoon)

fine sea salt

black pepper

good-quality, thick balsamic vinegar

cranberries

pine nuts,

Made this last night. Delicious. Tasty flavour blend with the cranberries and pine nuts. It looked like the perfect Christmas veggie side.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them!

Sautéed Brussels Sprouts with Pancetta

pancetta (minced)

brussels sprouts

extra virgin olive oil

garlic (minced

kosher salt and fresh ground pepper

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on high heat for about 6 to 10 minutes, until tender crisp.

Makes about 7 cups.

Sautéed Brussels Sprouts with Pancetta is the best Brussel sprout recipe! Lightly pan fried until crisp and slightly browned on the edges, it's my favorite way to cook and eat them! 

Print: https://www.skinnytaste.com/sauteed-brussels-sprouts-with-pancetta/

Find out how to cut and cook Brussels sprouts 6 different ways: roasted, sautéed, braised, steamed, in the crockpot, and in the Instant Pot. In addition, learn how to buy, clean, and trim them properly!

How to cut and cook Brussels sprouts (6 ways)

garlic cloves

Salt and

lemon (juiced)

garlic

lb Brussels Sprouts

Salt and pepper, a pinch each

lemon juiced

vegetable broth

bacon

Roasted Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

Preheat oven to 400 F (200 C). In a large bowl, mix 1 lb of brussels sprouts with 3 minced garlic cloves, a pinch of salt and pepper, and 3 tbsp of olive oil. Place mixture in a large un-greased baking sheet in a single layer.

Bake for about 15-20 minutes or until tender and caramelized. Squeeze on the juice of 1 lemon (and sprinkle on 1-2 tbsp of grated Parmesan cheese if desired) and enjoy!

Sautéed Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

In a large nonstick or cast-iron skillet, heat 2-3 tbsp of olive oil over medium heat. Cook 3 minced garlic cloves for about 1 minute, stirring every once in a while. Do not let brown! Add sprouts and cook for about 12-15 minutes, stirring occasionally, or until tender. Season with a pinch of salt and pepper and stir in the juice of 1 lemon. Serve sprinkled with 1-2 tbsp of grated Parmesan cheese if desired) and enjoy!

Steamed Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave them whole but cut a 1/4-inch deep cross into the stem-removed end.

If cooking in a steamer, bring water to a boil in a covered pot with a steamer basket and 1 lb of brussels sprouts. Steam for 6-8 minutes or until tender. Season with a pinch of salt and pepper and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.

If steaming in the pressure cooker, place about 1 cup of water in the pressure cooker and set the steaming basket/rack inside. Place sprouts on the rack (they can be piled up), lock lid, secure valve, and press the steam button. Set manually to 2-3 minutes. Do a quick release. Remove sprouts, season with a pinch of salt and pepper, and toss with the juice of 1 lemon. Serve with butter or extra virgin olive oil.

Braised Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Slice the large ones in half and leave the small ones whole (but cut a 1/4-inch deep cross into the stem-removed end).

In a large pan or Dutch oven, heat 3 tbsp of olive oil over medium heat. Sauté 3 minced garlic cloves for about 1 minute, stirring every now and then. Then sauté sprouts for 2-3 minutes. Pour in 1 ½ cups of broth and cover. Reduce heat to medium-low and cook for 18-20 minutes. Season with a pinch of salt and pepper. Serve with chopped parsley if desired.

Crockpot Brussels Sprouts: Cut off the stem and remove damaged outer leaves. Rinse sprouts in cold water and pat dry. Leave the sprouts whole but cut a 1/4-inch deep cross into the stem-removed end.

Place 1 lb of sprouts in the crockpot and toss with 2-3 tbsp of olive oil and a pinch of salt and pepper. Cover and cook on low for 3-4 hours or on high to 1-2 hours, or until tender. Serve tossed with the juice of 1 lemon (and 1-2 tbsp of grated Parmesan cheese if desired).

Instant Pot Brussels Sprouts: You will need olive oil, bacon, garlic, broth, salt and pepper, lemon juice, and of course, Brussels sprouts. Find out how to easily make Instant Pot Brussels Sprouts.

Seared brussels sprouts sautéed with garlic and finished with a delectable Honey Balsamic sauce.

Honey Balsamic Brussels Sprouts

Brussels sprouts (washed, trimmed and halved)

salt & pepper (to taste)

water

balsamic vinegar

soy sauce

honey

Heat the oil in a large skillet over medium-high until it starts to shimmer (but not smoke)

As soon as the oil is hot and shimmering, add the halved Brussels sprouts cut side down. Let them cook undisturbed for 5 to 7 minutes until they develop a caramelized sear.

Add the garlic and saute for another minute. Season lightly with salt and pepper. Add the water, and continue cooking, occasionally stirring until the Brussels sprouts get slightly tender in the middle (they will finish cooking in the sauce). Cook until the sauce reduces to your desired thickness (about 6 to 8 additional minutes).

Stir in the vinegar, soy sauce, and honey. Continue to cook, stirring for 1-2 minutes until the sauce reduces and thickens slightly.

Taste for seasoning and add more salt as needed before serving.

Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.

tablespoons olive oil

pound Brussels sprouts, halved

cloves garlic, finely chopped

teaspoon ground black pepper (or

teaspoon lemon juice

Heat oil in a large skillet over medium-high heat until sizzling hot, about 1 minute.

Add Brussels sprouts and cook until golden brown, stirring occasionally, about 5 minutes.

Add garlic and season with salt and pepper. Continue cooking for another 2-3 minutes until tender.

Turn off the heat and drizzle with lemon juice.

These sautéed Brussels sprouts are fast to make and full of flavor! They're caramelized outside and crisp tender on the inside.

Sauteed Brussels Sprouts

Brussels sprouts (off the stem)

garlic and onion powder

butter (or olive oil

salt

Parmesan cheese (optional), pine nuts, chopped pecans or walnuts (optional)

Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Quarter any very large sprouts (to make similar sizes for even cooking).

In a small bowl, mix the water with garlic powder and onion powder.

In a large skillet, add the oil and butter. Heat on medium high heat until shimmering. Add the sprouts and turn as many as you can cut side down. Cook for 3 to 4 minutes without touching them, keeping an eye on the pan to catch them just as they turn brown.

Once browned, flip the sprouts with a spatula. Pour in the water with seasonings and stir. Cook 1 to 2 minutes until the water cooks out.

Once the water cooks out, reduce the heat to medium. Add the salt and fresh ground black pepper. Cook to the desired tenderness, another 6 to 7 minutes until tender but not soft (test with a fork). If the pan becomes dry and browned, add a splash of water again and continue to stir as it cooks out. Taste and add a few sprinkles of kosher salt to taste. If desired, add a sprinkle of Parmesan cheese (our favorite). Serve warm.

Quickly made on the stovetop, these Pan Fried Brussels Sprouts are a quick and easy side dish that is perfect for any occasion. Topped with freshly shaved parmesan, you won’t be able to get enough of this sauteed brussels sprouts recipe.

Pan Fried Brussels Sprouts

olive oil (divided

⅕ tsp pepper

garlic powder

onion powder

butter

maple syrup (optional but recommend)

(to taste)

Add the prepared brussels sprouts to a large bowl along with 1 tablespoon of olive oil, salt, pepper, garlic powder, and onion powder. Toss until well combined.

In a large skillet over medium heat, add the rest of the olive oil and butter. Once melted, add the brussels sprouts, cut-side down.

Let the brussels sprouts cook untouched for 2 to 3 minutes or until the cut-side is golden brown.

Using a wooden spoon or silicone spatula, saute the sprouts for a few seconds before flipping them all cut-side up. Let the other side brown as well before sauteeing them until tender, the total cook time for this step shouldn’t take more than 8 to 10 minutes. Add a drizzle of maple syrup halfway through, if desired.

Top with as much or as little parmesan as you’d like before serving.

These are excellent!  Used a drizzle of maple syrup and added a little balsamic reduction at the end too.  So good!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1663897408/my1syzng6ob4ume2tnoy.mp4

Quickly made on the stovetop, these Pan Fried Brussels Sprouts are a quick and easy side dish that is perfect for any occasion. Topped with freshly shaved parmesan, you won't be able to get enough of this sauteed brussels sprouts recipe.

These Sautéed Brussels Sprouts are the perfect solution for a quick &amp; easy side dish to compliment any holiday or dinner meal!

Sauteed Brussels Sprouts Recipe

Brussels sprouts (3.66)

¼ tsp freshly cracked black pepper, divided (0.02)

¼ tsp garlic powder, divided (0.02)

Tbsp balsamic vinegar (0.15)

Wash

Wash and dry the Brussels sprouts, then trim off the dry ends. Cut each Brussels sprout in half lengthwise.

Sear

Add 2 Tbsp of oil to a large cast iron skillet* over medium heat. Add half of the brussels sprouts to the skillet in a single layer, cut side down. Let the sprouts cook for about 3-4 minutes on the first side without moving them around. This allows them to get a good sear and turn golden brown.

Cook

Now give the Brussels sprouts a quick stir and season with half of the salt, black pepper, and garlic powder. About ⅛ tsp of each. Let the Brussels sprouts continue to cook for about 5-6 more minutes, stirring occasionally, until tender.

Remove the sprouts from the pan to a separate plate. Add another 1-2 Tbsp of oil and repeat the steps with the other half of the Brussels sprouts and seasonings.

Toss

Once the second batch of Brussels sprouts is done, add the first batch back to the skillet along with the butter and balsamic vinegar. Toss everything together and cook for another minute until all the Brussels sprouts are warmed through. Serve warm and enjoy!

Recipe isn’t nearly long enough to cook through :( Still hard

Pan-cooked brussels are easy and their golden brown patina and perfectly tender texture is absolutely delicious. They're a perfect healthy side dish recipe!

Sautéed Brussels Sprouts Recipe

avocado oil, neutral cooking oil or olive oil

Brussels sprouts, trimmed and cut in half (20 oz)

garlic,

pepper,

oregano, thyme and parsley

Choose a large heavy skillet with a well fitting lid. Heat oil in the skillet over high heat until just barely starting to smoke. Add Brussels sprouts in a single layer, and let cook, stirring once or twice, until browned in spots, 3 to 5 minutes. 

Add garlic, salt and pepper and cook, stirring once or twice until the garlic is fragrant and just barely starting to brown, 1 to 2 minutes.

Immediately add water and cover with the lid and let the Brussels sprouts steam until just tender when pierced with a fork, 5 to 7 minutes. If the water seems to completely evaporate add a couple tablespoons more to continue to let the Brussels steam.

Remove from the heat and stir in herbs. Drizzle with balsamic just before serving.

LOVE brussel sprouts! These were so simple but still tasted amazing!

I love how easy and delicious these are! Perfect as a side dish around the holidays, or any night of the week!

This is so easy to make with simple ingredients and it makes a perfect side dish for any meal.

Enjoyed these with dinner last night and they were a savory success! Quick, easy and delicious; even my picky eaters gobbled them up!

I love Brussels sprouts. I usually roast them but I can't wait to try this method. Thanks!

These quick, simple brussels sprouts are a fabulous side dish to go with any meal.

Love this Simple Sauteed Brussels Sprouts, so easy and delicious!!! will have this recipe bookmarked. Thanks for sharing :)

These Brussels sprouts turned out amazing. Simple yet delicious! Thank you.

They are cooked to perfection with just the right amount of crispiness and a delicious nutty flavor. The simplicity of this dish allows the natural flavors of the Brussels sprouts to shine.

This was easy to prepare and one delicious side dish. This is my new favorite way to make brussels sprouts!

So unbelievably delicious! Perfectly tender with a remaining al dente crunch, just the way a brussel sprouts should be -- not mushy and overcooked like I used make before I intentionally found this recipe. 

I accidentally used red wine vinegar instead of balsamic vinegar, so I tossed in the balsamic vinegar as well, and these gave it a nice tang for a serendipitous surprise!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699303829/mrp00wzpmwyamcf41wis.mp4

Once you’ve made this 15-minute recipe for sauteed Brussels sprouts a time or two you’ll know the recipe by heart. Then you’ll make it all the time! Pan-cooked brussels are simple, fast, and their golden brown patina and perfectly tender texture is absolutely delicious. They're the perfect easy side dish!

Simple Sauteed Brussels Sprouts

This sautéed brussels sprouts and mushrooms recipe is an easy and delicious side dish. The Brussels sprouts and mushrooms get perfectly brown and caramelized with garlic and shallots on the stovetop. Make it for a quick addition to any weeknight dinner!

Sautéed Honey Balsamic Brussels Sprouts and Mushrooms

shallot,

Salt

Pepper

lb Brussels sprouts,

tbsp balsamic vinegar

Dijon mustard

tbsp honey

Heat olive oil in a large heavy bottomed pot over medium heat on the stovetop.

Add shallots and garlic, cooking for a few minutes until fragrant.

Add the mushrooms with a generous shake of salt and pepper. Cook for about 2 minutes, stirring occasionally, until mushrooms begin to soften.

Add the Brussels sprouts and stir everything up. Use a wooden spoon to flip the Brussels sprouts cut side down (as many as you can).

Cook for 5-8 minutes without stirring, so the Brussels sprouts can caramelize.

Stir and deglaze the pan with a splash of water, using the spoon to scrape up all the browned bits.

Whisk together balsamic vinegar, mustard, and honey. Pour this mixture over the vegetables in the pot.

Continue to cook, stirring a bit, for 1-2 minutes until some of the balsamic mixture has evaporated.

Add more salt and pepper to taste and serve!

I came across a great bargain on Brussels sprouts at 49 cents a pound so I was looking for ways to serve them. I found this recipe.  I mean, who doesn't love mushrooms and Brussels sprouts.  Great flavor! I will cut back on the balsamic vinegar as it was very overpowering for this dish. Thanks for the recipe!

Strangely my teen will only eat 2 vegetables...mushrooms and brussel sprouts! Lol I usually make separately but that gets boring so was so happy (as my teen) to find this recipe

Trying to get my 18 yo son to s=east brussel sprouts..I am sure you can imagine that was difficult. UNTIL THIS RECIPE!  SO good!  I used stone ground mustard and it was still yummy.  My issue is I used too many brussel sprouts and the pan isn't big enough so I started making a batch of just the brussel spouts and mushrooms in different pans then combined,  This is a great recipe! THank you!

Can you make this  earlier in the day and reheat w/out it getting mushy?

https://www.youtube.com/watch?v=YO0NRrpDOw0

Make this easy, healthy, and DELICIOUS sauteed Brussels sprouts and mushrooms for dinner tonight! It's also a perfect holiday side dish.

Timestamps:
0:08 - Cook shallots and garlic
0:11 - Add mushrooms
0:20 - Add Brussels sprouts
0:24 - Flip Brussels sprouts cut side down in the pot
0:29 - Cook without stirring for 5-8 minutes
0:33 - Deglaze pan
0:38 - make balsamic honey sauce and add to vegetables

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Top 12 sauteed brussels sprouts recipes from across the web

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The most viewed sauteed brussels sprouts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine