Easy Sautéed Brussels Sprouts

Of all the recipes on my blog (and I have a LOT of really good ones) this is actually one of my all time favorites! I originally posted the recipe back in 2014 and figured it was do for a bit of an update. The recipe isn’t changing at all, though, because it’s PERFECT and I love it so, so much.

Brussels sprouts get a bad rap sometimes – people remember the mushy, overcooked sprouts that they grew up being forced to eat. These sauteed brussels sprouts are full of flavor and have the perfect texture – no mushy veggies here! Best of all, this dish takes just 15 minutes to cook.

Ingredients in this recipe:

You only need 4 simple ingredients, plus salt and pepper to make this recipe! Here’s what we are working with:

• Brussel sprouts – we usually use fresh but have also often used frozen. If using frozen, simply run them under warm water to thaw them before cooking.
• Olive oil – for sautéing all of the ingredients.
• Butter – you can use vegan as desired!
• Garlic – about 3 cloves is perfect, but the more the merrier in my opinion :)
• Sea salt + pepper – to taste!

How to prep Brussels sprouts

Brussels sprouts are readily available year round in the United States, however they are actually in season and tastiest from September to March. When shopping for Brussels sprouts, look for bright green sprouts with intact outer leaves. They should feel firm when gently squeezed. Store unused Brussels sprouts in a bag in the vegetable drawer. They should keep well for 7 to 10 days.

When you’re ready to cook your Brussels sprouts, rinse them well and drain. Slice off the stem end, then slice again in half. If you have small children (who will actually eat the Brussels sprouts) then you might want to chop them in quarters.

Chef’s tip: Short on time? Grab a bag of pre-slided Brussels sprouts from the produce section!

How to sauté Brussels sprouts:

This is one of the easiest side dish recipes! Here’s a rundown of the steps, but you’ll find the detailed (printable) recipe at the bottom of the post.

1. In a skillet, heat up half of the olive oil and half of the butter (vegan butter as preferred) and then add in the sprouts with salt + pepper and cook for about 5 minutes.
2. As the sprouts start to brown, toss in the garlic as well as the remaining oil and butter. Cook for about 4 to 5 more minutes and then you’re DONE!
3. Serve immediately and enjoy! So easy and so perfect. I can’t get over how much I love these!

Tips for recipe success:

Here are a few tips and tricks that will ensure this sautéed Brussels sprouts recipe turns out perfect, every time.

• If available, I recommend purchasing Brussels sprouts that are smaller in size. They tend to be sweeter and more tender.
• Cut the Brussels sprouts in a similar size, so they cook evenly.
• This recipe is easily made vegan by using a vegan butter.
• Sautéed Brussels sprouts are best served immediately, so that the Brussels are nice and crispy. However, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For best results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.

Customize this recipe:

I love this recipe as, but feel free to make it your own! Here are some ideas:

• Add your favorite spices and seasonings, like chili powder and/or cayenne pepper for a little heat. Balsamic vinegar or glaze would also be a delicious addition.
• Sauté extra veggies like carrots, bell pepper or mushrooms with the Brussels. Just be sure not to overcrowd the skillet, so that everything cooks evenly.
• Sprinkle feta or Parmesan cheese over the sprouts before serving.

Are Brussels sprouts good for you?

Yes! Brussels sprouts are a VERY healthy food! They are sometimes even called a nutritional powerhouse! They are packed with fiber, have tons of antioxidants and are a great source of vitamin K, vitamin C, folate and manganese.

As usual, PLEASE let me know if you make this recipe and let me know how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).