Sauteed Brussels sprouts — an easy, affordable, and flavorful side dish. Ready in under 30 minutes with just six simple ingredients.
These are the best sauteed Brussels sprouts I’ve made. The recipe is straightforward and satisfying, and it uses the stovetop only so you can save oven energy. I used to avoid Brussels sprouts, but learning the right technique changed my mind — when cooked this way they turn tender, caramelized, and full of flavor.
This side dish works well for holidays like Thanksgiving or Christmas because it’s quick to prepare even when the kitchen is busy. It’s healthy and nutritious, and easy to adjust to your taste by swapping or adding spices and ingredients.
Give this recipe a try — it’s simple, customizable, and delicious. It requires just six ingredients and about 30 minutes from start to finish.
How to make sauteed Brussels sprouts – Step by step
- Cut the Brussels sprouts in half lengthwise.
- Blanch them in boiling water for 3 minutes to soften slightly, but don’t overcook.
- Drain and pat them dry with a dishtowel so they sear properly.
- Heat oil in a large skillet and cook the sprouts in 2–3 batches over medium-high heat until both sides are golden brown (about 2–3 minutes per side).
- Add the remaining ingredients (garlic, salt, pepper, and cayenne flakes if using). Stir and cook 1 more minute, until the garlic turns golden. Serve immediately.
Pro tips
- Choose small, firm sprouts — they tend to be sweeter and more flavorful. Avoid yellow or loose outer leaves.
- Trim the root end and peel away any damaged outer leaves before cooking. You can cook them whole, but halving helps them brown and cook evenly.
- Taste and adjust salt before serving.
- Customize with your favorite herbs and spices — thyme, rosemary, or smoked paprika work well.
- Use extra virgin olive oil for the best flavor, or any neutral oil you prefer.
- If you avoid oil, substitute with a little water or vegetable stock when sautéing.
- Omit cayenne if you don’t want heat, or swap flakes for a pinch of cayenne powder.
What are Brussels sprouts?
Brussels sprouts are small cabbage-like vegetables that make a popular, nutritious side dish. They are affordable, high in vitamins and antioxidants, and versatile in the kitchen.
How long will these sauteed Brussels sprouts keep?
Store leftovers in a sealed container in the refrigerator; they stay good for about 4–5 days.
How to serve sauteed Brussels sprouts
These sprouts are delicious with a drizzle of maple syrup, chopped nuts like pecans, or a sprinkle of vegan Parmesan. Serve with a squeeze of lemon juice or lemon zest right before plating for brightness. They also pair nicely with tempeh or seitan for a full meal.
Looking for more side dish recipes?
- Vegan Mashed Potatoes
- Sauerkraut
- Breakfast Potatoes
- Vegan Mac and Cheese
- Vegan Stuffing
Did you make this sauteed Brussels sprouts recipe?
Please leave a comment, share your results, or rate the recipe. I’d love to see how yours turned out!
Sauteed Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, rinsed and trimmed
- 2–3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Dash of cayenne flakes, optional
Instructions
- Cut the Brussels sprouts in half lengthwise.
- Optional: blanch in boiling water for 3 minutes to soften, then drain and dry. This step helps achieve a tender interior.
- Heat oil in a large skillet. Sear the sprouts in 2–3 batches over medium-high heat until golden brown on both sides, about 2–3 minutes per side.
- Add garlic, salt, pepper, and cayenne flakes if using. Stir and cook 1 more minute until the garlic is golden. Serve immediately.
- Store leftovers in a sealed container in the refrigerator for 4–5 days.
Notes
- Smaller sprouts are sweeter and typically have better flavor. Choose firm, tightly packed sprouts.
- Trim the root and remove yellow outer leaves before cooking. Cutting them lengthwise encourages even browning.
- Adjust salt to taste and experiment with herbs like thyme or rosemary.
- Use extra virgin olive oil for flavor, or substitute water or vegetable stock for an oil-free version.
- Cayenne flakes can be replaced with cayenne powder or omitted for no heat.
- Nutritional info assumes 2 tablespoons of extra virgin olive oil.
Nutrition
Leave a comment below and let me know how it turned out!
Update Notes: This post was originally published in November 2018 and republished with new photos, step-by-step instructions, and tips in October 2019.