Sautéed Brussels sprouts are a quick, flavorful side dish that turns humble veggies into something truly special. In just 25 minutes, you’ll have tender, caramelized sprouts with crispy edges and a rich, nutty flavor. The combination of golden-brown exteriors and soft, buttery insides creates a texture that’s simply irresistible.
With a hint of garlic and a touch of seasoning, these sprouts are both savory and satisfying, making them a perfect complement to any meal. Whether you’re a longtime fan or new to Brussels sprouts, this recipe is a game-changer. It’s easy, delicious, and sure to become a go-to favorite in your kitchen.
What You’ll Need?
- 1 pound Brussels sprouts, halved (trim the stems for even cooking)
- 1 tablespoon extra-virgin olive oil (plus a little extra if needed)
- ¼ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper (to taste)
- Lemon wedge, for squeezing (adds a bright, fresh finish)
- Flaky sea salt (optional, for garnish)
- Grated Parmesan cheese or Vegan Parmesan (optional, for serving)
How to Make It?
- Heat the oil: In a large cast-iron skillet, warm the olive oil over medium heat.
- Sear the sprouts: Place half the Brussels sprouts, cut-side down, into the skillet. Let them sear without moving for 3 to 4 minutes, until deeply golden brown.
- Season and cook: Toss the sprouts, sprinkle with half the salt and several grinds of pepper, and continue cooking, stirring occasionally, for 5 to 6 minutes, until tender. Remove from the pan.
- Repeat: Add a little more oil to the skillet and repeat the process with the remaining Brussels sprouts.
- Combine and warm: When the second batch is finished, add the first batch back to the pan and heat until warmed through.
- Finish: Turn off the heat, squeeze with lemon, and season to taste with more sea salt or flaky sea salt.
- Serve: If desired, sprinkle with Parmesan or vegan Parmesan, and serve hot.
Elevate Your Brussels Sprouts with Sauces and Toppings
Take your sautéed Brussels sprouts to the next level with a drizzle of balsamic glaze or a dollop of garlic aioli. For a nutty twist, sprinkle with toasted pine nuts or crushed walnuts. If you’re feeling adventurous, add a touch of honey or maple syrup for a sweet and savory balance.
Perfect Pairings: Serving Suggestions
These Brussels sprouts make a fantastic side dish for roasted chicken, grilled steak, or baked salmon. For a vegetarian meal, pair them with quinoa or a hearty grain salad. They also shine as part of a holiday spread alongside mashed potatoes and cranberry sauce.
Quick Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, toss them in a skillet over medium heat for 3-4 minutes until warmed through. Avoid microwaving to maintain their crispy texture. Add a fresh squeeze of lemon before serving to brighten the flavors.
Time-Saving Tricks for Busy Cooks
Save time by prepping your Brussels sprouts in advance—halve them and store in a sealed bag in the fridge. Use a large skillet to cook both batches at once if you have enough space. For even faster cooking, slice the sprouts thinly and sauté them like a stir-fry.
Equipment Tips for Perfect Results
A cast-iron skillet is ideal for achieving that golden sear, but a stainless steel pan works too. Make sure your skillet is large enough to avoid overcrowding, which can lead to steaming instead of browning. Keep a pair of tongs handy for easy flipping and tossing.
Sautéed Brussels Sprouts
Equipment
- large cast iron skillet
Ingredients
- 1 pound Brussels sprouts, halved
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge, for squeezing
- Flaky sea salt
- Grated Parmesan cheese, or Vegan Parmesan, optional
Instructions
- Heat the oil in a large cast-iron skillet over medium heat.
- Place half the Brussels sprouts, cut-side down, into the skillet. Without moving the sprouts, let them sear for 3 to 4 minutes, until deeply golden brown.
- Toss, sprinkle with half the salt and several grinds of pepper and continue to cook, stirring occasionally, for 5 to 6 minutes, until tender.
- Remove from the pan, add a little more oil, and repeat with the remaining sprouts.
- When the second batch is finished, add the first batch back to the pan and heat until warmed through.
- Turn off the heat, squeeze with lemon, and season to taste with more sea salt or with flaky sea salt.
- If desired, sprinkle with Parmesan or vegan Parmesan, and serve hot.