Sautéed Brussels sprouts are an easy, affordable, and flavorful side dish made with just 6 simple ingredients. This quick Brussels sprouts recipe is ready in about 30 minutes and works beautifully for everyday meals or holiday dinners.
These sautéed Brussels sprouts are simple, golden, garlicky, and delicious. You do not need to turn on the oven, which makes this recipe convenient, quick, and energy-saving. When Brussels sprouts are cooked the right way, they become tender on the inside, lightly crisp on the outside, and full of savory flavor.
This is a great side dish for holidays such as Thanksgiving or Christmas, especially when the oven is already busy with other dishes. It is also easy enough to make on a weeknight. With only Brussels sprouts, olive oil, garlic, salt, pepper, and optional cayenne flakes, this recipe keeps things uncomplicated while still delivering plenty of taste.
The best part is that this sautéed Brussels sprouts recipe is very flexible. You can adjust the seasoning, add your favorite herbs, finish it with lemon, or make it a little spicy. Serve it immediately while the sprouts are warm and golden for the best texture and flavor.
How to make sauteed Brussels sprouts – Step by step
- Cut the Brussels sprouts in half lengthwise (photo 1).
- Cook them in a large pot of boiling water for 3 minutes (photo 2). Do not overcook them; this short blanching step helps them become tender.
- Drain the sprouts and dry them thoroughly with a dish towel (photo 3). Removing excess water helps them brown better in the skillet.
- Heat the oil in a large skillet (photo 4). Cook the Brussels sprouts in 2-3 batches over medium-high heat, turning them so both sides become golden brown (photo 5).
- Add the remaining ingredients (photo 6), stir well (photo 7), and cook for about 1 more minute, or until the garlic is lightly golden brown (photo 8).
- Serve immediately for the best flavor and texture.
Pro tips
- Smaller Brussels sprouts are usually sweeter and often have a better flavor. Choose sprouts with tightly packed leaves and avoid any with yellowing or loose outer leaves.
- To prepare them, trim the rough end of the root and remove any yellow outer leaves. Cutting them in half lengthwise helps them cook evenly and gives them more surface area to brown.
- Dry the Brussels sprouts well before adding them to the skillet. Too much moisture can make them steam instead of sauté.
- Cook in batches if needed. Crowding the pan prevents the sprouts from browning properly.
- Taste before serving and add more salt if needed.
- Feel free to customize this side dish with your favorite spices, herbs, or toppings.
- Extra virgin olive oil adds great flavor, but you can use another oil if preferred.
- If you avoid oil, use water or vegetable stock instead, adding small amounts as needed to prevent sticking.
- Cayenne flakes can be replaced with cayenne powder, or you can leave them out if you do not like spicy food.
What are Brussels sprouts?
Brussels sprouts are small, compact vegetables that look like tiny cabbages. They are commonly served as a side dish because they are affordable, versatile, and nutritious. Brussels sprouts contain vitamins, nutrients, and antioxidants, and they pair well with simple seasonings such as garlic, salt, pepper, and olive oil.
How long will these sauteed Brussels sprouts keep?
If you have leftovers, store them in a sealed container in the refrigerator. They will keep in good condition for 4-5 days. Reheat them in a skillet if you want to bring back some of their texture, or warm them gently before serving with your next meal.
How to serve sauteed Brussels sprouts
These sautéed Brussels sprouts are delicious on their own, but they are also easy to dress up. Try serving them with a drizzle of maple syrup, tempeh bacon, vegan Parmesan cheese, or chopped nuts. Pecans work especially well because they add crunch and a mild sweetness.
They are also wonderful with a little lemon juice or lemon zest added just before serving. The fresh citrus flavor brightens the dish and balances the savory garlic. For a heartier meal, serve them alongside plant-based protein options such as tempeh or seitan.
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?
If you try this easy sautéed Brussels sprouts recipe, leave a comment, share your thoughts, or rate it. It is a simple side dish that can become a regular part of your weekly meals or a reliable option for special occasions.
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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
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Cut the Brussels sprouts in half lengthwise.
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Cook them in a large pot of boiling water for 3 minutes. Do not overcook them. This step is optional, but it helps the sprouts become softer and improves the final texture.
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Drain well and dry thoroughly with a dish towel.
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Heat the oil in a large skillet. Cook the Brussels sprouts in 2-3 batches over medium-high heat until golden brown on both sides, about 2-3 minutes per side.
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Add the garlic, salt, pepper, and cayenne flakes. Stir and cook for 1 more minute, or until the garlic is golden brown. Serve immediately.
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Store leftovers in a sealed container in the refrigerator for 4-5 days.
Notes
- Smaller sprouts are usually sweeter and more flavorful. Choose tightly packed Brussels sprouts and avoid yellowing leaves.
- Trim the rough root ends and remove any yellow outer leaves before cooking.
- Cutting the Brussels sprouts in half helps them brown and cook evenly.
- Try them before serving and add more salt if needed.
- You can add any spices, herbs, or ingredients you like.
- Extra virgin olive oil is recommended, but another oil can be used.
- If you do not cook with oil, replace it with water or vegetable stock.
- Use cayenne powder instead of cayenne flakes if preferred, or omit it for a mild version.
- Nutritional information was calculated using 2 tablespoons of extra virgin olive oil.
Nutrition
Calories: 119 kcal |
Carbohydrates: 12.4 g |
Protein: 4.5 g |
Fat: 7.5 g |
Saturated Fat: 1.1 g |
Sodium: 179 mg |
Fiber: 4.8 g |
Sugar: 2.7 g
Update Notes: This post was originally published in November 2018 and was republished with new photos, step-by-step instructions, and tips in October 2019.