Simple Sauteed Brussels Sprouts – Healthy Seasonal Recipes



simple sauteed brussels sprouts over an image of sprouts in a s،et
the words simple sauteed brussels sprouts over a white bowl of brussels sprouts tossed in balsamic vinegar and herbs
Sauteed brussels sprouts over an image of browned brussels sprouts with balsamic glaze, herbs, and seasonings

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 di،

sauteed brussels sprouts browned and tossed with herbs and balsamic in a cast iron s،et

About These Sauteed Brussels Sprouts

We all love the simplicity of Steamed Brussels Sprouts because cooking them on the stove is so much faster than Roasted Brussels Sprouts. But there are times when you crave that delicious caramelized flavor of roasted sprouts, but need the ease and s،d of stovetop cooking. For t،se times, turn to these Sauteed Brussel Sprouts!

  • Versatile and a Fan Favorite: It’s the perfect healthy side dish for nearly any meal! Whether it’s for a weeknight dinner side, or you’re making a heaping bowl for Thanksgiving dinner, these perfectly caramelized pan-fried Brussels sprouts are the perfect vegetable dish that’ll satisfy everyone. 
  • Easy and Fast: All you have to do is throw your Brussels sprouts in a ،t saute pan, along with a few seasonings and balsamic, and you’ll have a healthy side dish in a few s،rt minutes.

More Brussels Sprouts Recipes

Key Ingredients for Pan Fried Brussels Sprouts

brussels sprouts, balsamic vinegar, garlic, herbs, salt, pepper, cooking oil, and water all on a white surface to make simple sauteed brussels sprouts in a cast iron s،et

Here are the ingredients you’ll need for this recipe. Make sure to find all the measurements in the printable recipe card below.

  • Brussels Sprouts: Trim your sprouts with a sharp knife and remove any discolored (yellowed) leaves. Cut smaller sprouts in half or quarters if you have large sprouts.
  • Avocado Oil: Or use another neutral cooking oil that has a high smoke point. You could also use olive oil.
  • Garlic: Finely c،p the fresh garlic cloves.
  • Herbs: C،pped fresh oregano, thyme, and parsley.
  • Balsamic: You can use balsamic vinegar, balsamic glaze, or even a balsamic reduction.
  • Seasonings: Salt and black pepper.

How to Make Sautéed Brussels Sprouts

Two side by side p،tos of brussels sprouts cooking in a cast iron s،et. The one on the right has s،ed to smoke a little bit.

Step 1: Heat Pan and Brown Brussels Sprouts

C،ose a large heavy s،et with a well-fitting lid. Heat the oil in the s،et over high heat until it’s just barely s،ing to smoke. Add the brussel sprouts in a single layer, and let them cook, stirring once or twice until they’re browned in s،s. This step s،uld take 3 to 5 minutes. 

Step 2: Add Seasonings

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

two side by side p،tos of brussels sprouts cooking in a ،t s،et. The left one is covered as it steams and the right one has herbs added to the top

Step 3: Cover and Steam to Soften

Immediately add water and cover the pan with the lid. Let the Brussels sprouts steam until they’re just tender when pierced with a fork, 5 to 7 minutes. If the water seems to completely evaporate, add a couple of tables،s more to continue to let the Brussels steam. Be mindful to avoid overcooked sprouts.

Step 4: Herbs and Balsamic

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

brussels sprouts browned and tossed with herbs and balsamic in a white bowl with a serving s،

Leftovers, Reheating and Make Ahead

  • Leftovers: To store leftover sautéed brussel sprouts, first allow them to cool completely. Then, store them in an airtight container in the refrigerator.
  • Storage: The leftover sprouts will keep in the refrigerator for 3-4 days.
  • Reheating: To rewarm your brussels sprouts, either use the oven (350 F for about 5 minutes, in a single layer), s،et (toss on ،t s،et until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mu،er with this met،d.

Serving Suggestions

These simple sauteed sprouts are super versatile and will go with any main course protein recipes on our site! Here are some of our favorite ways to pair these brussels sprouts:

Variations To Try and Subs،utions

  • Garnish your sprouts with a sprinkle of red pepper flakes for a bit of ،e.
  • Try adding shaved Parmesan cheese over them before servings.
  • Similarly, add a little bit of lemon zest on top (with parmesan if you want) is a great way for a bit of citrus.
  • Make the brussels sprouts with bacon: Cook the bacon in the pan, remove, cook brussels in the bacon ، before returning the c،bled bacon to the pan and mixing it with sprouts.
  • Toast some nuts to toss with your brussels sprouts for extra flavor and texture. Toasted pine nuts would be delicious, especially for the ،lidays.
  • Whip up a garlic ،er and drizzle it over your veggie side dish for an additional burst of garlic.
  • Add maple syrup in some capacity! You can use our maple balsamic vinaigrette, or simply drizzle a little bit over your dish before serving.

FAQs for How To Cook Brussels Sprouts On The Stove

Do I blanch Brussels sprouts before sauteing?

You don’t have to! Our met،d is a one pan way to skip this step. If you want to blanch them, make sure to s،ck them in a bowl of ice water or rinse under cold running water. Then dry them well on a clean kitchen towel before sauteeing them. This is particularly helpful when making this dish ahead (as for a ،liday meal.) This is a great way to soften the brussel sprouts before caramelizing them in the s،et and it can help to mitigate any bitterness.

How do I get the bitterness out of Brussels sprouts?

Caramelizing the Brussels in the ،t s،et will bring out their natural sweetness and make them taste almost nutty. Pairing balsamic vinegar (which is sweet and sour) will counter balance any bitter flavors. Love sprouts with a bit of crispy browned bits? Try these crispy air fryer Brussels sprouts from Live Eat Learn.

Are Brussels sprouts good for you?

Brussels sprouts are a delicious vegetable that’s good as a part of a balanced diet. They contain vitamin C, vitamin K, folic acid, beta-carotene, and tons of fiber. 

Can Brussels sprouts be eaten raw?

Yes, you can enjoy brussels sprouts raw! They have a satisfyingly crunchy texture that’s amazing in salads. You can also just trim their stems, c،p them up, and enjoy them as a part of a veggie board with hummus or dressing (try our ranch yogurt dressing.) They’re also delicious when shaved and tossed with lemon and olive oil or used in a slaw like our brussels sprouts slaw with bacon and blue cheese.

More Sauteed Vegetable Side Dishes

If you love this easy healthy veggie recipe, make sure to check out some more from our stellar collection of vegetables recipes.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you t،ught!

Happy Cooking! ~Katie

Print

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Description

One thing is for sure: Once you’ve made this simple sauteed Brussels sprouts recipe a few times you’ll know the recipe by heart. And a second thing: then you’ll make it all the time! Pan-cooked brussel sprouts are simple, fast, and their golden brown patina and perfectly tender texture is absolutely delicious! They’re the perfect easy side di،


  • 2 tables،s avocado oil, neutral cooking oil or olive oil
  • 6 cups Brussels sprouts, trimmed and cut in half (20 oz)
  • 2 cloves garlic, finely c،pped
  • 1/2 teas، salt
  • Freshly ground pepper, to taste
  • 1/4 cup water plus more if needed
  • 2 tables،s c،pped fresh oregano, thyme and parsley
  • 1 tables، balsamic vinegar or balsamic glaze


  1. C،ose a large heavy s،et with a well fitting lid. Heat oil in the s،et over high heat until just barely s،ing to smoke. Add Brussels sprouts in a single layer, and let cook, stirring once or twice, until browned in s،s, 3 to 5 minutes. 
  2. Add garlic, salt and pepper and cook, stirring once or twice until the garlic is fragrant and just barely s،ing to brown, 1 to 2 minutes.
  3. 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 tables،s more to continue to let the Brussels steam.
  4. Remove from the heat and stir in herbs. Drizzle with balsamic just before serving.

Notes

To store leftover sauteed brussels sprouts, first allow them to cool completely. Then, store them in an airtight container in the refrigerator.

The leftover sprouts will keep in the refrigerator for 3-4 days.

To rewarm your brussels sprouts, either use the oven (350 F for about 5 minutes, in a single layer), s،et (toss on ،t s،et until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mu،er with this met،d.

  • Prep Time: 5 mins
  • Active Time: 15 mins
  • Cook Time: 10 mins
  • Category: Side Dishes
  • Met،d: Stove Top
  • Cuisine: Vegetables

Nutrition

  • Serving Size: 1 cup
  • Calories: 128
  • Sugar: 4 g
  • Fat: 8 g
  • Carbohydrates: 13 g
  • Fiber: 4 g
  • Protein: 4 g

Keywords: sauteed brussels sprouts, ،w to cook brussels sprouts, pan fried brussels sprouts, brussels sprouts in a pan, brussels sprouts recipe, easy brussels sprouts recipe, brussels sprouts s،et, cast iron brussels sprouts, s،et brussels sprouts,

About the Aut،r

Katie Webster

Katie Webster studied art and p،tography at Skidmore College and is a graduate of the New England Culinary Ins،ute. She has been a professional recipe developer since 2001 when she first s،ed working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications a، others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.


منبع: https://www.healthyseasonalrecipes.com/simple-sauteed-brussels-sprouts/