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When you’ve made this 15-minute recipe for sauteed Brussels sprouts a time or two you’ll know the recipe by coronary heart. Then you definitely’ll make it on a regular basis! Pan-cooked brussels are easy, quick, and their golden brown patina and completely tender texture is completely scrumptious. They’re the right straightforward aspect dish!

sauteed brussels sprouts browned and tossed with herbs and balsamic in a cast iron skillet

About These Sauteed Brussels Sprouts

All of us love the simplicity of Steamed Brussels Sprouts as a result of cooking them on the range is a lot sooner than Roasted Brussels Sprouts. However there are occasions while you crave that scrumptious caramelized taste of roasted sprouts, however want the convenience and pace of stovetop cooking. For these instances, flip to those Sauteed Brussel Sprouts!

  • Versatile and a Fan Favourite: It’s the right wholesome aspect dish for almost any meal! Whether or not it’s for a weeknight dinner aspect, otherwise you’re making a heaping bowl for Thanksgiving dinner, these completely caramelized pan-fried Brussels sprouts are the right vegetable dish that’ll fulfill everybody. 
  • Simple and Quick: All it’s important to do is throw your Brussels sprouts in a scorching saute pan, together with a couple of seasonings and balsamic, and also you’ll have a wholesome aspect dish in a couple of quick minutes.

Key Elements for Pan Fried Brussels Sprouts

brussels sprouts, balsamic vinegar, garlic, herbs, salt, pepper, cooking oil, and water all on a white surface to make simple sauteed brussels sprouts in a cast iron skillet

Listed below are the elements you’ll want for this recipe. Be certain to seek out all of the measurements within the printable recipe card under.

  • Brussels Sprouts: Trim your sprouts with a pointy knife and take away any discolored (yellowed) leaves. Lower smaller sprouts in half or quarters when you have giant sprouts.
  • Avocado Oil: Or use one other impartial cooking oil that has a excessive smoke level. You would additionally use olive oil.
  • Garlic: Finely chop the contemporary garlic cloves.
  • Herbs: Chopped contemporary oregano, thyme, and parsley.
  • Balsamic: You should use balsamic vinegar, balsamic glaze, or perhaps a balsamic discount.
  • Seasonings: Salt and black pepper.

The best way to Make Sautéed Brussels Sprouts

Two side by side photos of brussels sprouts cooking in a cast iron skillet. The one on the right has started to smoke a little bit.

Step 1: Warmth Pan and Brown Brussels Sprouts

Select a big heavy skillet with a well-fitting lid. Warmth the oil within the skillet over excessive warmth till it’s simply barely beginning to smoke. Add the brussel sprouts in a single layer, and allow them to prepare dinner, stirring a couple of times till they’re browned in spots. This step ought to take 3 to five minutes. 

Step 2: Add Seasonings

Add garlic, salt and pepper and prepare dinner, stirring a couple of times till the garlic is aromatic and simply barely beginning to brown, 1 to 2 minutes.

two side by side photos of brussels sprouts cooking in a hot skillet. The left one is covered as it steams and the right one has herbs added to the top

Step 3: Cowl and Steam to Soften

Instantly add water and canopy the pan with the lid. Let the Brussels sprouts steam till they’re simply tender when pierced with a fork, 5 to 7 minutes. If the water appears to utterly evaporate, add a few tablespoons extra to proceed to let the Brussels steam. Be conscious to keep away from overcooked sprouts.

Step 4: Herbs and Balsamic

Take away from the warmth and stir in herbs. Drizzle with balsamic simply earlier than serving. 

brussels sprouts browned and tossed with herbs and balsamic in a white bowl with a serving spoon

Leftovers, Reheating and Make Forward

  • Leftovers: To retailer leftover sautéed brussel sprouts, first permit them to chill utterly. Then, retailer them in an hermetic container within the fridge.
  • Storage: The leftover sprouts will hold within the fridge for 3-4 days.
  • Reheating: To rewarm your brussels sprouts, both use the oven (350 F for about 5 minutes, in a single layer), skillet (toss on scorching skillet till warmed by means of), or air fryer (350 F for about 5 minutes). The microwave can also be an choice, however the sprouts will get mushier with this methodology.

Serving Strategies

These easy sauteed sprouts are tremendous versatile and can go together with any principal course protein recipes on our website! Listed below are a few of our favourite methods to pair these brussels sprouts:

Variations To Try to Substitutions

  • Garnish your sprouts with a sprinkle of purple pepper flakes for a little bit of spice.
  • Attempt including shaved Parmesan cheese over them earlier than servings.
  • Equally, add just a little little bit of lemon zest on prime (with parmesan if you would like) is an effective way for a little bit of citrus.
  • Make the brussels sprouts with bacon: Cook dinner the bacon within the pan, take away, prepare dinner brussels within the bacon fats earlier than returning the crumbled bacon to the pan and mixing it with sprouts.
  • Toast some nuts to toss together with your brussels sprouts for further taste and texture. Toasted pine nuts could be scrumptious, particularly for the vacations.
  • Whip up a garlic butter and drizzle it over your veggie aspect dish for a further burst of garlic.
  • Add maple syrup in some capability! You should use our maple balsamic French dressing, or just drizzle just a little bit over your dish earlier than serving.

FAQs for How To Cook dinner Brussels Sprouts On The Range

Do I blanch Brussels sprouts earlier than sauteing?

You don’t should! Our methodology is a one pan approach to skip this step. If you wish to blanch them, be sure that to shock them in a bowl of ice water or rinse underneath chilly working water. Then dry them nicely on a clear kitchen towel earlier than sauteeing them. That is notably useful when making this dish forward (as for a vacation meal.) It is a nice approach to soften the brussel sprouts earlier than caramelizing them within the skillet and it may well assist to mitigate any bitterness.

How do I get the bitterness out of Brussels sprouts?

Caramelizing the Brussels within the scorching skillet will carry out their pure sweetness and make them style nearly nutty. Pairing balsamic vinegar (which is good and bitter) will counter stability any bitter flavors. Love sprouts with a little bit of crispy browned bits? Attempt these crispy air fryer Brussels sprouts from Dwell Eat Be taught.

Are Brussels sprouts good for you?

Brussels sprouts are a scrumptious vegetable that’s good as part of a balanced weight-reduction plan. They comprise vitamin C, vitamin Okay, folic acid, beta-carotene, and tons of fiber. 

Can Brussels sprouts be eaten uncooked?

Sure, you possibly can take pleasure in brussels sprouts uncooked! They’ve a satisfyingly crunchy texture that’s wonderful in salads. You may as well simply trim their stems, chop them up, and revel in them as part of a veggie board with hummus or dressing (strive our ranch yogurt dressing.) They’re additionally scrumptious when shaved and tossed with lemon and olive oil or utilized in a slaw like our brussels sprouts slaw with bacon and blue cheese.

Thanks a lot for studying! In case you are new right here, it’s your decision to join my e mail e-newsletter to get a free weekly menu plan and the newest recipes proper to your inbox. If you happen to make this recipe, please come again and go away a star ranking and assessment. I’d love to listen to what you thought!

Pleased Cooking! ~Katie

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Description

One factor is for positive: When you’ve made this easy sauteed Brussels sprouts recipe a couple of instances you’ll know the recipe by coronary heart. And a second factor: then you definitely’ll make it on a regular basis! Pan-cooked brussel sprouts are easy, quick, and their golden brown patina and completely tender texture is completely scrumptious! They’re the right straightforward aspect dish!


  • 2 tablespoons avocado oil, impartial cooking oil or olive oil
  • 6 cups Brussels sprouts, trimmed and lower in half (20 oz)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • Freshly floor pepper, to style
  • 1/4 cup water plus extra if wanted
  • 2 tablespoons chopped contemporary oregano, thyme and parsley
  • 1 tablespoon balsamic vinegar or balsamic glaze


  1. Select a big heavy skillet with a nicely becoming lid. Warmth oil within the skillet over excessive warmth till simply barely beginning to smoke. Add Brussels sprouts in a single layer, and let prepare dinner, stirring a couple of times, till browned in spots, 3 to five minutes. 
  2. Add garlic, salt and pepper and prepare dinner, stirring a couple of times till the garlic is aromatic and simply barely beginning to brown, 1 to 2 minutes.
  3. Instantly add water and canopy with the lid and let the Brussels sprouts steam till simply tender when pierced with a fork, 5 to 7 minutes. If the water appears to utterly evaporate add a pair tablespoons extra to proceed to let the Brussels steam.
  4. Take away from the warmth and stir in herbs. Drizzle with balsamic simply earlier than serving.

Notes

To retailer leftover sauteed brussels sprouts, first permit them to chill utterly. Then, retailer them in an hermetic container within the fridge.

The leftover sprouts will hold within the fridge for 3-4 days.

To rewarm your brussels sprouts, both use the oven (350 F for about 5 minutes, in a single layer), skillet (toss on scorching skillet till warmed by means of), or air fryer (350 F for about 5 minutes). The microwave can also be an choice, however the sprouts will get mushier with this methodology.

  • Prep Time: 5 minutes
  • Energetic Time: 15 minutes
  • Cook dinner Time: 10 minutes
  • Class: Aspect Dishes
  • Technique: Range Prime
  • Delicacies: Greens

Diet

  • Serving Measurement: 1 cup
  • Energy: 128
  • Sugar: 4 g
  • Fats: 8 g
  • Carbohydrates: 13 g
  • Fiber: 4 g
  • Protein: 4 g

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In regards to the Creator

Katie Webster

Katie Webster studied artwork and pictures at Skidmore Faculty and is a graduate of the New England Culinary Institute. She has been knowledgeable recipe developer since 2001 when she first began working within the check kitchen at EatingWell journal. Her recipes have been featured in quite a few magazines together with Form, Health, Mother and father and a number of other Edible Communities publications amongst others. Her cookbook, Maple {Quirk Books} was printed in 2015. She launched Wholesome Seasonal Recipes in 2009. She lives in Vermont together with her husband, two teenage daughters and two yellow labs. In her free time, you will discover her on the health club, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial backyard.

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