Sauteed Brussel Sprouts are taking their place in the side dish spotlight because they are so elegant and easy to prepare.
In this easy recipe, Brussels are sauteed until browned and then tossed with a bit of garlic and a sprinkle of parmesan cheese if you’d like. So much flavor in so little time!
An Easy Side Dish
There’s no need to boil these green beauties, this sautéed Brussel sprouts recipe is easy!
- If you’ve got brussels sprouts you likely have the rest of the ingredients on hand.
- One pan is all you need!
- Brussels sprouts can be trimmed up to 4 days ahead of time.
- Leftovers are great added to a salad chilled.
How to Trim Brussels Sprouts
If you’ve never seen Brussels sprouts grow before, they grow sticking out of a huge stalk (kind of like thorns on a rose stem). Using a sharp knife, slice across the base of the sprout to remove it from the stalk or just simply break it off.
Most of the time in the store, you’ll find Brussels sprouts already removed from the stalk. Here’s how to prepare them:
- I start with a quick rinse to remove any surface dirt or debris.
- Cut a thin slice off of the bottom portion of the sprout. Remove any discolored outer leaves.
- For this recipe, cut them into halves from top to bottom (or thirds if they happen to be large).
Brussel sprouts will retain their shape even if they are cut into quarters, wedges or coins due to their tightly packed leaves.
How to Make Sauteed Brussel Sprouts
Brussel sprouts can be steamed, boiled, roasted and of course, sauteed! These sauteed brussel sprouts are a super easy way to get cooking
- Heat oil (or bacon grease if you prefer) in a skillet. I love to cook them in a cast iron skillet.
- Add the Brussels sprouts and cook for about 15 minutes, stirring occasionally until tender-crisp.
- Move the brussels to one side of the pan and add butter and garlic. Cook just until the garlic is fragrant and then mix it all together. Sprinkle with parmesan cheese and serve.
- Don’t stir too much, you want the Brussels sprouts to brown.
- To cook the sprouts a bit quicker, add 2 tablespoons of water after adding the sprouts to the heated pan. It will help steam them a little bit.
- Add the garlic at the end of cooking (the last minute) so it doesn’t burn.
- A sprinkle of parmesan is optional but delicious. Stir it in right before serving.
- Swap out the butter and oil for bacon fat.
- Add a splash of balsamic vinegar or a squeeze of fresh lemon juice before serving.
- Skip the parmesan cheese and add a sprinkle of pine nuts or almonds and a drizzle of maple syrup before serving.
- Chop some fresh herbs like thyme or parsley for serving.
Sauteed Brussels Sprouts
- 1 pound Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic minced
- ¼ cup fresh parmesan cheese shredded (optional)
- Kosher salt and ground pepper to taste
- Trim the bottom of each sprout and remove any discolored leaves. Cut the Brussels sprouts in half from top to bottom (or thirds if large).
- Heat olive oil in a large skillet over medium-high heat.
- Add the Brussels sprouts, flat side down if possible, and cook sprouts for 12-15 minutes or until tender-crisp, stirring occasionally. (Don't stir too much, you want them to brown and caramelize on each side).
- Move the sprouts to one side of the frying pan and add butter and garlic. Cook the garlic just until fragrant, about 1 minute. Season the Brussels sprouts with salt & pepper and toss with the garlic and butter in the pan.
- Remove from heat and sprinkle with fresh parmesan cheese if using.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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