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!
Table of contents
- About These Sauteed Brussels Sprouts
- Key Ingredients for Pan Fried Brussels Sprouts
- How to Make Sautéed Brussels Sprouts
- Leftovers, Reheating and Make Ahead
- Serving Suggestions
- Variations To Try and Substitutions
- FAQs for How To Cook Brussels Sprouts On The Stove
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 speed of stovetop cooking. For those 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 hot saute pan, along with a few seasonings and balsamic, and you’ll have a healthy side dish in a few short minutes.
More Brussels Sprouts Recipes
Skillet Brussels Sprouts with Chorizo
Brussels Sprouts with Hazelnuts
Kale and Shaved Brussels Sprouts Salad
Chicken and Brussels Sprouts Sheet Pan Dinner
Maple Bacon Roasted Brussels Sprouts
Brussels Sprouts Pasta Carbonara
Key Ingredients for Pan Fried Brussels Sprouts
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 chop the fresh garlic cloves.
- Herbs: Chopped 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
Step 1: Heat Pan and Brown Brussels Sprouts
Choose a large heavy skillet with a well-fitting lid. Heat the oil in the skillet over high heat until it’s just barely starting to smoke. Add the brussel sprouts in a single layer, and let them cook, stirring once or twice until they’re browned in spots. This step should 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 starting to brown, 1 to 2 minutes.
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 tablespoons 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.
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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), skillet (toss on hot skillet until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mushier with this method.
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:
- These brussels make a nice Thanksgiving side dish with your Roasted Turkey or for a smaller gathering pair with our tried and tested Herb Roasted Chicken.
- Seafood is always calling out for a vegetable pairing to add an extra burst of freshness to the plate, so enjoy your sprouts with Pan Seared Scallops or Crispy Pan Seared Salmon.
- Our Roasted Pork Loin is maple and cider-brined. These sprouts are an easy recipe and delicious side dish to pair with it!
- Add to any sort of bowl, especially if you’re looking for a way to enjoy leftovers. Add them to these Lentil Quinoa Bowls or over a steak salad.
- Brussels sprouts and steak are a match made in heaven, so try it with our Pan Seared Filet Mignon with Mushroom Sauce.
Variations To Try and Substitutions
- Garnish your sprouts with a sprinkle of red pepper flakes for a bit of spice.
- 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 fat before returning the crumbled 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 holidays.
- Whip up a garlic butter 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 method is a one pan way to skip this step. If you want to blanch them, make sure to shock 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 holiday meal.) This is a great way to soften the brussel sprouts before caramelizing them in the skillet and it can help to mitigate any bitterness.
How do I get the bitterness out of Brussels sprouts?
Caramelizing the Brussels in the hot skillet 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, chop 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.
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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.
Simple Sautéed Swiss Chard
Simple Sauteed Bok Choy
Simple Sautéed Napa Cabbage Recipe
Easy Sautéed Portobello Mushrooms
Simple Skillet Green Beans
Sautéed Kale with Cider Vinegar
More Vegetable Recipes
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Happy Cooking! ~Katie
Simple Sauteed Brussels Sprouts
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5 from 10 reviews
- Author: Katie Webster
- Total Time: 15 mins
- Yield: 4 servings (1 cup each)
Print Recipe
Pin RecipeDescription
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 dish!
Ingredients
- 2 tablespoons avocado oil, neutral cooking oil or olive oil
- 6 cups Brussels sprouts, trimmed and cut in half (20 oz)
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt
- Freshly ground pepper, to taste
- 1/4 cup water plus more if needed
- 2 tablespoons chopped fresh oregano, thyme and parsley
- 1 tablespoon balsamic vinegar or balsamic glaze
Instructions
- 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.
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), skillet (toss on hot skillet until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mushier with this method.
- Prep Time: 5 mins
- Active Time: 15 mins
- Cook Time: 10 mins
- Category: Side Dishes
- Method: 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
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