Brussels Sprouts

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Entrées, Sides & Main Dishes
  • Cuisine: Vegan, American

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.

Brussels Sprouts
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  • 1 pound Brussels sprouts (500 g), rinsed and trimmed
  • 23 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)


  1. Cut the Brussels sprouts in half lengthwise.
  2. 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.
  3. Drain and thoroughly dry them with a dish towel.
  4. 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).
  5. 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.
  6. 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