Sautéed Brussels Sprouts
Posted Nov 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
Sautéed Brussels Sprouts are a quick & easy side dish made with 6 ingredients in 15 minutes. They’re flavorful and so delicious even sprouts skeptics love them!
These sautéed Brussels sprouts are my go-to vegetable side dish when I need something healthy in a hurry!
They are so easy to make in less than 15 minutes, and are irresistibly delicious. Brussels sprouts are sliced thin then cooked on the stovetop with olive oil, lemon juice & spices & topped with parmesan cheese.
They’re so simple I’ll often whip them up for lunch with a side of scrambled eggs! Or as a last minute vegetable to accompany our favorite dinner recipes.
Sautéed Brussels Sprouts: Ingredients & Substitutions
- Brussels Sprouts. Fresh sprouts are the very best in this recipe.
- Olive oil. avocado oil or butter are good substitutes.
- Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.
How to Sauté Brussels Sprouts
We’ll walk through this sautéed Brussels sprouts recipe together, and don’t forget to watch the video.
Begin by trimming the ends off the sprouts. They can be tough to chew when cooked, so we want to get them out of there.
Then, wash and rinse the Brussels sprouts and let them dry in the colander.
Next, slice the dry Brussels sprouts into ⅛” to ¼” thick strips. Thinner cut sprouts cook faster.
Then, heat 2 Tablespoons olive oil in a large nonstick fry pan or cast iron skillet.
Add the Brussels sprouts to the warm oil and turn to coat.
Next, cover and sauté the brussel sprouts over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.
Once they begin to brown add remaining 1 Tablespoon olive oil to the spouts and stir to coat.
Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.
Cover and sauté for 2-3 minutes until soft.
Once they are slightly soft, uncover and add add 1 tsp lemon juice and sauté until browned (1-2 minutes).
Serve
Serve the sautéd brussel sprouts immediately sprinkled with parmesan cheese.
We like to serve them alongside our favorite main dish recipes like butternut squash mac and cheese, pistachio chicken and more!
Store
Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.
Sautéed Brussels SproutsRecipe FAQS
No, you do not need to blanch them before sautéing.
It’s possible they weren’t fully dry when you started cooking them. To get them crispy, cook them uncovered so water can be released.
Yes, just be sure to use a large enough skillet so you can cook them in a single layer.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Sautéed Brussels Sprouts Recipe
Ingredients
- 1 pound brussels sprouts
- 3 Tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
- 2-4 Tablespoons parmesan cheese
Instructions
- Trim, wash and rinse brussels sprouts.
- Then, slice the Brussels sprouts into 1/8 to ¼” thick strips*
- Put 2 TBS olive oil in a large nonstick fry pan or cast-iron skillet
- Add Brussels sprouts then turn to coat.
- Cover and cook over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.
- Once they begin to brown add remaining 1 TBS olive oil to the spouts and stir to coat.
- Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.
- Cover and cook for 2-3 minutes until soft.
- Uncover, add 1 tsp lemon juice and cook until browned (1-2 minutes)
- Serve immediately sprinkled with parmesan cheese.
Video
Notes
- Brussels Sprouts. Fresh sprouts are the very best in this recipe.
- Olive oil. avocado oil or butter are good substitutes.
- Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
