Sauteed Brussels sprouts, an easy, affordable, and delicious side dish. It's ready in less than 30 minutes and requires only 6 simple ingredients!
These are the best sauteed Brussels sprouts I've ever had. It is an extremely simple yet delicious recipe, no oven needed so you can save some energy! I used to hate them, but now that I know how to cook them properly... I've completely changed my mind.
This side dish is perfect for holidays such as Thanksgiving or Christmas, as it's very easy to prepare and it can get really hectic during those days. It's also a super healthy and nutritious recipe, so it really has everything!
Besides, you can add, change, or replace any of its spices, so it's totally customizable. I really recommend you give this recipe a try, I promise you'll love it!
Sauteed Brussels sprouts, a simple, flavorful, and affordable recipe. It makes the perfect side dish for the holiday season, although you could eat it every day if you wanted to! It only requires 6 ingredients and 30 minutes. Hope you enjoy!
How to make sauteed Brussels sprouts - Step by step
- Cut the Brussels sprouts in half lengthwise (photo 1).
- Cook them in a large pot with boiling water for 3 minutes (photo 2), but don't overcook them.
- Drain and thoroughly dry them with a dishtowel (photo 3).
- Heat the oil in a large skillet (photo 4) and cook them in 2-3 batches over medium-high heat on both sides until golden brown (photo 5).
- Add all the remaining ingredients (photo 6), stir (photo 7), and cook for 1 more minute or until the garlic is golden brown (photo 8).
- Serve immediately.
Pro tips
- Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
- To prepare the Brussels sprouts, just discard the rough edges of the root and remove any yellow outer leaves. You can also cook them whole, although I prefer to cut them lengthwise.
- Try them before serving and add more salt if needed.
- Feel free to add any spices, herbs, or ingredients you'd like.
- You can use any type of oil to make this recipe, although I suggest you use extra virgin olive oil.
- Replace the oil with water or vegetable stock if you don't eat oil.
- Cayenne flakes can be substituted by cayenne powder, but feel free to omit this ingredient if you're not into spicy food.
What are Brussels sprouts?
Brussels sprouts are like small cabbages. They are a super popular side dish because they are affordable and nutritious. This vegetable contains lots of vitamins and nutrients and is also rich in antioxidants.
How long will these sauteed Brussels sprouts keep?
If you have any, keep the leftovers in a sealed container in the fridge and they will last in good condition for 4-5 days.
How to serve sauteed Brussels sprouts
I love to serve them with a little bit of maple syrup, tempeh bacon, and vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones).
They’re also great with some lemon juice or lemon zest on top, but you should add them right before serving. Another option is serving them with some meat substitutes like tempeh or seitan.
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Sauteed Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts, rinsed and trimmed
- 2-3 tablespoon extra virgin olive oil
- 4 cloves of garlic, minced
- ¼ teaspoon salt
- â…› teaspoon ground black pepper
- Dash of cayenne flakes, optional
Instructions
- Cut the Brussels sprouts in half lengthwise.
- Cook them in a large pot with boiling water for 3 minutes, but don't overcook them. This step is optional, as you could only sautée the sprouts in a skillet, although they get softer and taste better this way.
- Drain and thoroughly dry them with a dishtowel.
- Heat the oil in a large skillet and cook them in 2-3 batches over medium-high heat on both sides until golden brown (about 2-3 minutes each side).
- Add all the remaining ingredients (garlic, salt, pepper, and cayenne flakes), stir, and cook for 1 more minute or until the garlic is golden brown.
- Serve immediately with a little bit of maple syrup, tempeh bacon, vegan Parmesan cheese, or even with some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top, or with some meat substitutes like tempeh or seitan.
- Keep the leftovers in a sealed container in the fridge for 4-5 days.
Notes
- Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
- To prepare the Brussels sprouts, just discard the rough edges of the root and remove any yellow outer leaves. You can also cook them whole, although I prefer to cut them lengthwise.
- Try them before serving and add more salt if needed.
- Feel free to add any spices, herbs, or ingredients you'd like.
- You can use any type of oil to make this recipe, although I suggest you use extra virgin olive oil.
- Replace the oil with water or vegetable stock if you don't eat oil.
- Cayenne flakes can be substituted by cayenne powder, but feel free to omit this ingredient if you're not into spicy food.
- Nutritional info was calculated using 2 tablespoon extra virgin olive oil.
Nutrition
Update Notes: This post was originally published in November of 2018, but was republished with new photos, step by step instructions, and tips in October of 2019.
Evelyn Baron says
I try to steam veggies but not always possible for flavour; I tried this recipe over quinoa and yes some extra virgin olive oil is excellent; I sprinkled some capers in lieu of salt and ground roughly a bit of walnuts for texture; also a huge fan of garlic!! tx!!!
Iosune says
Hi Evelyn! Sounds good 🙂 So glad you liked it!
Soledad says
Great way of making brussel sprouts! It looks and tastes somewhat Asian... Instead of using cayenne, I added a local spice called merken which it's a bit hot.
Iosune says
Hi Soledad! Thanks 🙂 Sounds great!
Cal says
This is my basic Brussels recipe! Glad you like it. I add some rough chopped red onion and sauté long enough to get some char. And don't limit this to a side dish. It's a main course for me over a mixed rice pilaf.
Iosune says
Hi Cal! Sounds great 🙂 Thanks a lot for your comment!