Sautéed Brussels Sprouts

5 from 3 votes

Tender green sautéed Brussels sprouts are perfectly seared in a skillet. You won't have to turn your oven on for these beauties.

Prep Time10

Cook Time10

Total Time20

Course: Sides & Vegetables

Cuisine: American

Diet: Vegetarian

Servings:

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.
1 pound fresh Brussels sprouts, trimmed and cut in half, 2 tablespoons ghee, olive oil, or another high smoke point oil, ½ teaspoon kosher salt, more to taste, ¼ teaspoon coarse ground black pepper, to taste
Cover and cook for 3 to 4 minutes, without stirring, or until 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.

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.
With bacon or pancetta: Sauté 3 to 4 ounces pancetta or bacon in skillet until crispy. Cook Brussels sprouts in the drippings instead of olive oil or ghee.
With onion or shallot: 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.
Recipe updated 6/1/2022.

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.