Sautéed Brussels Sprouts are a quick and easy side dish. These crisp, buttery sprouts will be your new favorite vegetable side.
I have been on a mission for years to get Brussels Sprouts a better reputation. I don’t know about you but when I was growing up the idea of Brussels Sprouts at dinner was one of the least appetizing ideas. Personally, I think that is because a lot of the time the brussels were boiled and soggy.
But guys, when cooked correctly Brussels Sprouts can be vegetable heaven. If you’re new to the Brussels Sprouts fan club or just want to give them a try, these Sauteed Brussels Sprouts are the perfect entry level recipe. They are quick, easy and and so addictive.
Let’s talk about what you’ll need to make them.
Sautéed Brussels Sprouts Ingredients:
When I developed this recipe, I really wanted the sprouts flavor to shine so the ingredient list is minimal. And even better, you might have all of the ingredients on hand!
BRUSSELS SPROUTS: I highly recommend using fresh brussels sprouts for this recipe. The moisture content of frozen ones will be too high and canned ones tend to be mushy.
OLIVE OIL: This will help the brussels brown as they are cooking.
SALT/PEPPER
GARLIC: Freshly minced will add a subtle touch of garlic flavor.
BUTTER: Added at the end, gives these a buttery, rich finish.
Step by Step Photos and Instructions:
What I love about this recipe is just how easy it is! You only need one pan and it can be ready in a flash. Follow along with these step by step photos and instructions showing you the way.
Toss Brussels Sprouts in olive oil, salt and pepper. 
Cook brussles sprouts over medium heat until they start to brown and become tender. 
Add in butter and garlic. After garlic melts, stir into sprouts.
STEP #1: Toss trimmed and quartered brussels sprouts in olive oil, salt and pepper.
STEP #2: Heat a skillet over medium heat. Make sure it is large enough that the sprouts fit in a single layer. Let them cook for 1 – 2 minutes without stirring. Then stir occasionally until they start to get golden brown and tender, 8 – 10 minutes.
STEP #3: Push the brussels sprouts to the sides of the pan. Place butter in the center. Once it starts to melt, add garlic. Cook until the garlic becomes fragrant, about 30 seconds. Then stir the brussels into the garlic butter. Season to taste with salt and pepper. Serve immediately.
Storage and Leftovers:
Store and leftovers in the refrigerator. Heat over low heat until warmed through.
If you loved this recipe, check out my other Brussels Sprouts recipes:
This Brussels Sprouts Dip is one of my favorite to serve around the holidays. So decadent!
If it’s crispy AND cheesy sprouts you’re looking for, you’ve got to try these Smashed Brussels Sprouts.
For an Asian Twist, try these Crispy Salt and Pepper Brussels Sprouts.
Servings
Ingredients
- 1 pound Brussels Sprouts (trimmed and quartered )
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 3 garlic cloves (minced )
Instructions
Toss brussels sprouts in olive oil, salt and pepper.
Heat a large skillet over medum heat, once skillet is hot, add brussles sprouts in a single layer. Let cook for 1 minute. Then cook, stirring ocassionally until they start to brown and become tender.
Push sprouts off to the side. Place butter in the center. Once it starts to melt add in garlic and cook for 30 seconds or until the garlic becomes fragrant. Then stir the garlic butter into the brussels. Season to taste with salt and pepper and serve.
