Brussels sprouts, sautéed in a skillet and ready in less than 30 minutes. This recipe only requires 6 ingredients and is the perfect holiday side dish.
These are the best Brussels sprouts I’ve ever had. Many people don’t like them (I used to hate them as well), and that’s because they don’t know how to cook sprouts properly.
This recipe is extremely simple, but also extremely delicious, and you don’t even need to use your oven, just a skillet or frying pan. I boil my sprouts for 3 minutes before sautéing them, but don’t over boil them, or they will be mushy and won’t taste good.
I could add garlic to any dish, I love it so much. In addition, it goes really well with Brussels sprouts. Roasted sprouts are also super yummy, but I prefer mine sautéed as I find this method more convenient and they’re ready in less than 30 minutes!
You should give this recipe a try, even people don’t like Brussels sprouts will love it, I promise. It’s one of my favorite side dishes at the moment and is a great dish for the holidays as well. Besides, it’s super quick and easy to make!
vegan brussels sprouts ingredients
- Brussels sprouts
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes, but any type of oil is okay. I always use extra virgin oils when possible because they’re healthier, but it’s up to you. If you don’t consume oil, just add some water or vegetable stock.
- Garlic – Fresh garlic works best, but garlic powder is also a good choice.
- Salt – I always use Himalayan pink salt, but any type of salt will do.
- Ground black pepper – Fresh ground black pepper work best, but I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Cayenne flakes – If you don’t like spicy food, omit this ingredient. Cayenne powder will do as well.
tips to make brussels sprouts
- Smaller sprouts are sweeter and usually have a better flavor. Avoid yellowing leaves and pick tightly packed sprouts with no loose leaves.
- To prepare 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 like. Maple syrup goes so well with Brussels sprouts and also our tempeh bacon and vegan Parmesan cheese, or even some chopped nuts (pecans are my favorite ones). They’re also great with some lemon juice or lemon zest on top, just add them before serving.
looking for more side dish recipes?
- Roasted Brussels Sprouts with Pomegranate and Pecans
- Vegan Mashed Potatoes
- Baked Potato Wedges
- Simple Vegan Stuffing
- Vegan Green Bean Casserole
did you make this brussels sprouts recipe?
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- 1 pound Brussels sprouts (500 g), rinsed and trimmed
- 2–3 tbsp extra virgin olive oil (optional)
- 4 cloves of garlic, minced
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Dash of cayenne flakes (optional)
- Cut the Brussels sprouts in half lengthwise.
- Cook them in a large pot with boiling water for 3 minutes (don’t over ¡cook them). This step is optional, you could only sautée the sprouts in a skillet, but I feel this way they’re softer and also taste better.
- Drain and thoroughly dry them with a dish towel.
- Heat the oil in a large skillet (if you don’t consume oil, just use some water or vegetable stock) and cook them in 2-3 batches over medium-high heat for both sides until golden brown (about 2-3 minutes each side).
- Add the rest of the ingredients (garlic, salt, pepper and cayenne flakes), stir and cook for 1 minute or until the garlic is golden brown.
- Serve immediately or keep leftovers in a sealed container in the fridge for 4-5 days.
- Nutritional info was calculated by using 2 tbsp extra virgin olive oil.
- Serving Size: 1/4 of the recipe
- Calories: 119
- Sugar: 2.7 g
- Sodium: 179 mg
- Fat: 7.5 g
- Saturated Fat: 1.1 g
- Carbohydrates: 12.4 g
- Fiber: 4.8 g
- Protein: 4.5 g