Sauteed Brussels Sprouts

4.80 from 5 votes

Sauteed Brussels sprouts, an easy, affordable, and delicious side dish. It's ready in less than 30 minutes and requires only 6 simple ingredients!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 119kcal

Author: Iosune

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.
Keep the leftovers in a sealed container in the fridge for 4-5 days.

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.