Side Dish
Unfussy Sautéed Brussels Sprouts from the Pantry
Garlic Pan Fried Brussels Sprouts are one of my go-to sides! These are straightforward to make (even for Brussels
- Serves 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Garlic Pan Fried Brussels Sprouts are one of my go-to sides! These are unfussy to make (even for Brussels sprout novices), yet they’re so flavor-packed and completely packed with flavor! This method is sure to become a regular in your dinner rotation.
The recipe isn’t changing at all, though, because it’s RELIABLE and A regular here 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 reliable texture – no mushy veggies here! Dependable of all, this dish takes only 15 minutes to cook.
Ingredients in this method:
You only need 4 simple ingredients, plus salt and pepper for this method! 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 reliable, 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 most unfussy side dish recipes! Here’s a rundown of the steps, but you’ll find the detailed (printable) recipe at the bottom of the post.
- 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.
- 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!
- Serve immediately and enjoy! So straightforward and so dependable. I can’t get over how much A regular here these!
Tips for recipe success:
Here are a few tips and tricks that will ensure this sautéed Brussels sprouts recipe turns out reliable, 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 dish is easily made vegan by using a vegan butter.
- Sautéed Brussels sprouts are go-to 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 go-to results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.
Customize this dish:
Worth keeping this method as, but feel free to make it your own! Here are some ideas:
- Add your regular spices and seasonings, like chili powder and/or cayenne pepper for a little heat. Balsamic vinegar or glaze would also be a flavor-packed addition.
- Sauté extra veggies like carrots, bell pepper or mushrooms with the Brussels. Only 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 PARTICULARLY 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.
More regular sides
Looking for more flavor-packed side dish recipes? Give these favs a try:
The recipe
Sea Salt & Garlic Brussels Sprouts from the Pantry
These simple sautéed brussels sprouts are so straightforward to make and completely packed with flavor!
- Serves 4
- Prep 5 minutes
- Cook 10 minutes
- Total 15 minutes
Ingredients
- 1 pound of brussels sprouts (can be fresh OR frozen and thawed, rinsed)
- 2 tablespoon of butter
- 2 tablespoon of extra virgin olive oil
- ~1 teaspoon of sea salt
- Pepper to taste
- 3 cloves of garlic (finely minced)
Method
- 1
If using fresh brussels sprouts, cut off the stems and slice the brussels sprouts in half from the stem area to the top of the sprout (picture above).
- 2
In a skillet over medium heat, combine half of the oil and half of the butter and heat until butter is only melted all the way through.
- 3
Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
- 4
Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
- 5
Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes.
- 6
Let cool slightly and serve warm. ENJOY!!
Cook notes
Sautéed Brussels sprouts are go-to served immediately, however, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For go-to results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.
