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.

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Top 9 sauteed brussels sprouts recipes from across the web

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Top Tags

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The most viewed sauteed brussels sprouts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine