Sautéed Brussels Sprouts

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Sautéed Brussels Sprouts are a healthy and delicious side dish that can be enjoyed by everyone, from vegetarians to meat-eaters. This recipe is easy to follow and only takes a few minutes to prepare.

With just four simple ingredients, you can create a flavorful and satisfying dish that is sure to please any crowd.

These sautéed Brussels sprouts are a much-needed side dish with charred, crisp outer layers and lightly caramelized, meaty insides.

These Brussels sprouts will be your new favorite fast and easy side dish once you try them!

The texture of caramelized Brussels sprouts is crispy on the outside and soft on the inside.

If you’re looking for a delicious and healthy side dish, look no further than pan fried Brussels sprouts.

These little vegetables are packed with flavor and texture, and caramelizing them brings out their best qualities.

So give this easy recipe a try today!

Ingredients for Sautéed Brussels Sprouts

• Brussels sprouts. Look for fresh, firm sprouts that are uniform in size. Avoid any that are wilted or have brown or yellow spots and leaves. Brussels sprouts are packed with nutrients such as vitamins A and C, folic acid, potassium, and fiber.
• Olive oil. I like to use extra-virgin olive oil for its flavor and health benefits, but you can use any type of oil you prefer. Make sure to be generous with the amount of oil you use so that your Brussels sprouts don’t stick to the pan and become dry.
• Salt. I like to use kosher salt or sea salt for this recipe, but you can use any type of salt you have on hand. I find that is had more flavor than table salt.
• Pepper. I like to use freshly ground black pepper for this recipe, but you can use pre-ground pepper if that’s all you have.
• Lemon. I like to use acid to brighten up the dish, and lemon is my go-to for this recipe. You could also use vinegar or white wine.

Directions to Make the Best Sautéed Brussels Sprouts

Preheat a large skillet or cast iron over medium-high heat and add olive oil.

Cut the Brussels sprouts in half, lengthwise, and add them to the hot pan. Do not stir this will allow the sprouts to char and caramelized slightly.

After about 5-7 minutes, season the sprouts with salt and pepper, to taste.

Stir the Brussels sprouts and continue to cook for 3-5 minutes, or until they are slightly charred on the outside and tender on the inside.

Remove from heat and stir in the lemon juice and serve!

Easy Pan Brussels Sprouts

Sautéed Brussel sprouts are also known as pan-fried Brussels sprouts. This is just a naming difference and both terms can be used interchangeably.

These pan roasted Brussels sprouts are a perfect side to any meal and can be served with just about anything.

They go great with grilled chicken, steak, fish, or even tofu.

And they can be served as is or topped with your favorite sauce or dressing. I love the combination of bacon and Brussels sprouts, I mean we are talking bacon here.

If you’re looking for an easy and delicious way to cook Brussels sprouts, look no further than this pan sautéed Brussels sprouts!

Sautéed Brussels Sprouts Recipe Variations

• Sautéed Brussels Sprouts with Bacon. Cook a few bacon slices in the pan before adding the Brussels sprouts. Once the bacon is crispy, remove it from the pan and chop it into small pieces. Add the bacon back to the pan with the sprouts.
• Sautéed Brussels Sprouts with Garlic. Add a few cloves of garlic to the pan along with the Brussels sprouts. Cook until the garlic is fragrant and then remove it from the pan before adding the rest of the ingredients.
• Sautéed Brussels Sprouts with Parmesan Cheese. Add a few tablespoons of grated Parmesan cheese to the pan with the sprouts. Stir until the cheese is melted and then serve.
• Sautéed Brussels Sprouts with Balsamic Vinegar. Add a few tablespoons of balsamic vinegar to the pan with the sprouts. Cook until the vinegar is reduced and then serve.
• Sautéed Brussels Sprouts with Cranberries. Add a handful of fresh or frozen cranberries to the pan with the sprouts. Cook until the cranberries are soft and then serve.
• Sautéed Brussels Sprouts with Nuts. Add a handful of your favorite nuts to the pan with the sprouts. Cook until the nuts are toasted and then serve.
• Sautéed Brussels Sprouts with Dried Herbs. Add a teaspoon or two of dried herbs such as thyme, rosemary, or oregano to the pan with the sprouts. Cook until the herbs are fragrant and then serve.

Sautéed Brussels Sprouts Tips and Tricks

1. If you’re short on time, you can cut the Brussels sprouts in half and cook them for less time. Just be sure to keep an eye on them so they don’t overcook.
2. If you find that your Brussels sprouts are sticking to the pan, you can add a little bit more oil to the pan.
3. If you want your Brussels sprouts to be extra crispy, you can cook them for a few minutes longer. Just be sure to watch them carefully so they don’t burn.
4. If you want to make this recipe ahead of time, you can cook the Brussels sprouts and then store them in the fridge for up to a week.

This Pan fried sautéed Brussels sprout recipe can easily be doubled or tripled if you’re feeding a crowd.

Other Side Dishes to Try

Mashed Sweet Potatoes

Sausage and Sweet Potato Stuffing

Twice Baked Potatoes

Creamed Corn au Gratin

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