Recipe Overview
Why you’ll love it: Tender green sautéed Brussels sprouts are perfectly seared in a skillet. You won’t have to turn your oven on for these beauties. This recipe is easy and fast, with delicious results.
How long it takes: 20 minutes
Equipment you’ll need: sharp knife, skillet with a lid
Servings: 4
How to Sauté Brussels Sprouts Perfectly
Brussels sprouts have had quite the glow-up. They went from the vegetable everyone pushed to the edge of their plate to one of the most popular things on restaurant menus — and for good reason. They’re a little sweet, a little nutty, and when you cook them right, they’re genuinely hard to stop eating.
This is perhaps my favorite way to cook Brussels sprouts! I’ve been making roasted Brussel sprouts in the oven for ages and it’s a great way to cook them because you can pretty much ignore them once they are in the oven. Air fryer Brussels sprouts and grilled Brussels sprouts are amazing, too. However, as I was saying to a friend just the other day, I think I like these sautéed Brussels sprouts best. Give them a try soon and see what you think!
What makes mine special:
- A how-to recipe. Maybe you’re just not sure how to cook Brussels sprouts. There are many different methods, but here you’ll learn the basic method of pan frying Brussels sprouts.
- So easy. All you need is a skillet with a lid, and about 20 minutes. The ingredients are simple and you’ll love the way the Brussels sprouts turn out. Once you’ve made this recipe a couple of times, you’ll be able to make it with your eyes closed (not really!).
- Customizable. I’ve added a few flavor variations and add-ons that you can use to make them your own.
Ingredient Notes
- Brussels Sprouts: The recipe is written for a pound of Brussels sprouts. Look for sprouts that are firm and dark green. If they look wilted or have yellowish spots, they aren’t fresh and should be avoided. Uncooked Brussel sprouts should be stored in the refrigerator. They’ll keep for at least a week as long as they are kept dry. They are often sold in a mesh bag to promote good air circulation.
- Oil: Ghee is a good choice because it has a very high smoke point. Other good choices are olive oil, avocado oil, or canola oil. Butter tends to smoke and burn at higher temperatures.
- Salt & Pepper: Coarse salt such as kosher salt and coarsely ground black pepper are the best choices for this recipe. If you choose a finely ground pepper, use less. Try a pinch of red pepper flakes for something different.
- Optional Add-ons: Embellish your sprouts with pancetta or bacon, shallots or onions, or drizzle with balsamic glaze. See the recipe for instructions on how to make these additions!
What is Ghee?
Ghee is clarified butter. Because the milk solids and water have been removed, it won’t burn or spatter, and it’s very flavorful. Ghee is a good choice for sautéing or frying because it stands up to high heat, that is, it has a very high smoke point. It comes in a jar and is shelf-stable (doesn’t need to be refrigerated).
How To Make Sautéed Brussels Sprouts
Prep the Brussels sprouts. This recipe is very uncomplicated; however, it’s important to prep your Brussels sprouts correctly. You can prep them ahead of time if you want, and refrigerate them until you’re ready to sauté your Brussels sprouts.
Trim the stem end. This cut edge is where the sprout was attached to the large stalk. It can be tough so you want to trim it evenly with the sprout. Remove any blemished outer leaves. If a few extra “good” leaves fall off in the process, save those, too. They can be added to the pan (I think that those runaway leaves are the best part!).
Place the trimmed sprouts in a colander and rinse them under cold running water to remove any dirt or debris. Drain and dry them as much as possible. A salad spinner works well if you have one.
Cut each sprout in half lengthwise, that is, top to bottom. The cut side ensures that the sprout will make good contact with the hot skillet. Makes sense, right? Since these mini cabbages are round balls, they would just roll around in the pan and only a tiny portion of the sphere would brown.
Sauté the Brussels sprouts. You’ll need a good-sized skillet that has a cover or lid. There should be enough room in the pan for the Brussels sprouts to fit in a single layer. Heat the pan over medium-high heat.
When the pan is hot, add the ghee or oil. Swirl it around and then add the Brussels sprouts. Toss them around a little to make sure they are coated with the oil. Use a large spoon, spatula, or tongs to quickly arrange them so that they are mostly cut side down in the pan.
Cover and cook. Give the sprouts a quick shot of salt and pepper, cover the pan and let them settle in and brown.
Don’t peek! Don’t touch the Brussels sprouts for three to four minutes. Seriously, don’t peek and don’t move those sprouts around. This is not a stir fry. You want them to have a chance to nicely brown and steam, and the best way to accomplish that is to leave them alone. (The same “leave them alone” method is essential for the best sautéed mushrooms, too. Try it and see! It really makes a difference.)
Remove cover, and cook. Now it’s time to take the cover off the pan and give the Brussels sprouts a stir. Cook the sprouts five more minutes, removing the cover and stirring every couple of minutes.
Aren’t they beautiful? Grab a fork and try one but don’t burn your tongue! Brussels sprouts are a quick and easy side dish for slow cooker pork loin with balsamic glaze or baked chicken cordon bleu. Air fryer pork chops or air fryer chicken thighs are healthy and fast. Try them with sautéed pork tenderloin with apples and onions.
Tips For Success
Don’t overcook the Brussels sprouts. If you’re wondering why your Brussels sprouts are mushy, usually the problem is overcooking. This is especially true if they are boiled or steamed. For these sautéed Brussels sprouts, be sure to follow the instructions carefully for perfectly cooked crisp tender Brussels sprouts.
Sauté them in oil, not butter. A good sauté is usually done over high heat so you can get a nice sear. Butter, which does not have a high smoke point, tends to smoke and spatter over high heat. Oil is a much better choice for sautéing.
Recipe Adaptations
- Add bacon. Fry up a few ounces of bacon or pancetta in the skillet. Remove the bacon to drain on a paper towel lined plate; crumble it when it cools. Use the rendered bacon fat to sauté the Brussels sprouts and sprinkle them with bacon to serve.
- Add onions. Add thinly sliced shallot or onion to the pan with the Brussels sprouts. Sautéed Brussels sprouts and onions are a delicious combination (try smoky Brussels sprouts with shallots!).
- Add garlic. Mince a few cloves of garlic and add it to the pan during the last minute of cooking. Don’t add it right away; the garlic burns quite quickly.
- Add a topping. A flavorful topping takes sautéed Brussels sprouts to restaurant level. Embellish your sprouts with a drizzle of hot honey or balsamic glaze. Honey mustard vinaigrette or creamy honey mustard dressing is super tasty, too. Sprinkle on grated Parmesan cheese.
Refrigerate: You won’t believe how quickly these Brussels sprouts will disappear. It’s hard to stop yourself from eating “just one more!” But if you do happen to have some left over, cover and refrigerate them. They’ll keep for three or four days.
Reheat: It’s best to briefly sauté them in a skillet until they are warmed through. You can microwave single portions but they won’t taste quite as good.
Throw leftover Brussels sprouts on a salad or bowl. Top a pizza with sprouts. I like to add them to my omelet.
More Brussels Sprouts Recipes
Sautéed Brussels Sprouts
Ingredients
- 1 pound fresh Brussels sprouts
- 2 tablespoons ghee or olive oil (or another high smoke point oil)
- ½ teaspoon kosher salt (more if desired)
- ¼ teaspoon coarse ground black pepper (more if desired)
Instructions
- Prep Brussels sprouts. Trim the stem end. Remove blemished outer leaves (see note). Rinse in cool water, drain well, removing as much moisture as possible. Cut each sprout in half, top to bottom.1 pound fresh Brussels sprouts
- Heat a large covered skillet over medium-high heat. When hot, add ghee or oil and Brussels sprouts in a single layer. Toss Brussels sprouts to coat in oil; season with salt and pepper. Try to have as many cut-side down as possible, but don’t spend too much time arranging them.2 tablespoons ghee or olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Cover and cook for 3 to 4 minutes, without stirring, or until the cut edges are caramelized and golden brown.
- Uncover, stir, and continue to cook 5 minutes more, removing the cover to stir every 1 or 2 minutes, or until sprouts are tender and golden brown on all sides.
- Serve immediately as is or with a drizzle of balsamic vinegar or glaze.
Notes
- Cooking note: If unblemished single leaves fall off, don’t discard them. They can be added to the pan with the halved sprouts and will get extra brown and crisp.
- Ghee: If you’re unfamiliar with ghee, it is clarified butter. Because the milk solids and water have been removed, it won’t burn or spatter like regular butter. Ghee has a very high smoke point. It comes in a jar and is shelf-stable.
- With bacon or pancetta: Sauté 3 to 4 ounces pancetta or bacon in skillet until crispy. Cook Brussels sprouts in the bacon grease instead of olive oil or ghee.
- With onion, shallot, or garlic: Add thinly sliced onions or shallots to the pan with Brussels sprouts. We recommend using one medium-sized shallot or half of a small yellow onion. Minced garlic should be added to the pan near the end of the cooking time; it tends to burn quickly.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
There is a study that says the bacon or pancetta is actually made less bad for you by including the Brussels sprouts , wish I had the link.
Love it!