Published: · Updated: by Sapana Chandra, MS, CHC · 2 Comments
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Learn how to make the best Sauteed Brussels Sprouts that are perfectly golden, caramelized, and crispy on the edges, and tender on the inside. The perfect side dish to round out your dinner.
Brussels sprouts -- most people either hate them or love them. I'd like to say I was part of the former group until I learned how to cook them the right way.
These sauteed brussels sprouts are delicious, crispy on the outside and tender on the inside. And they only take 20 minutes to make on your stovetop!
Ingredients You'll Need
To get started, you'll need the following ingredients:
- Brussels sprouts: wash sprouts to remove any dirt
- Oil: I use avocado oil
- Garlic: minced or crushed
- Seasoning: salt and pepper, to taste
- Balsamic vinegar: if you don't have balsamic vinegar on hand, try using lemon juice instead.
How to Make Sautéed Brussels Sprout
1. Warm Oil and Add Brussels Sprouts: Warm oil in a large skillet over medium heat. Add the garlic and Brussels sprouts. Try to get as many sprouts face-down on the pan as you can. Let them cook, undisturbed, for 8 minutes.
2. Season and Continue Cooking: Add salt and pepper and stir the Brussels sprouts. Continue cooking until the brussels sprouts are tender, stirring occasionally.
3. Add Balsamic Vinegar: Turn off heat and drizzle with balsamic vinegar, stir, and adjust seasoning, if needed.
Tips & Suggestions
Store for Later: Let the sprouts cool completely and store in an air-tight container in the fridge for 3-4 days.
How to Reheat: Warm sprouts on a skillet on medium heat. While you can microwave the Brussels sprouts, it can make them soggy.
Freeze: While I don't recommend freezing cooked Brussels sprouts since they will get soggy when reheated, you can store them in the freezer for up to 3 months. When ready to enjoy, use the instructions above to reheat.
More Delicious Side Dishes
- Roasted Radishes
- Vegan Collard Greens
- Vegan Sweet Potato Casserole
- Roasted Garlic Cauliflower
- Vegan Mashed Sweet Potatoes
Did you make these Sauteed Brussels Sprouts?Leave a comment below to let us know how they turned out! Be sure to tag me onInstagramto show me your creation!
This recipe was originally published on October 28, 2016. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious!
Sauteed Brussels Sprouts
5 from 1 vote
Print Pin Rate
Prep time: 5 minutes minutes
Cook time: 15 minutes minutes
Total time: 20 minutes minutes
Servings: 4
Calories: 116kcal
Author: Sapana Chandra
Learn how to make the best Sautéed Brussels Sprouts that are perfectly golden, caramelized, and crispy on the edges, and tender on the inside. The perfect side dish to round out your dinner.
Ingredients
- 1 pound Brussels sprouts, trimmed and sliced in half
- 2 tablespoons oil, I use avocado oil
- 2 cloves garlic, minced or crushed
- salt and black pepper, to taste
- 1 tablespoon balsamic vinegar
Instructions
Warm oil in a large skillet over medium heat. Add the garlic and Brussels sprouts. Try to get as many sprouts face-down on the pan as you can. Let them cook, undisturbed, for 8 minutes.
Add salt and pepper and stir the Brussels sprouts. Continue cooking until the brussels sprouts are tender, stirring occasionally.
Turn off heat and drizzle with balsamic vinegar, stir, and adjust seasoning, if needed.
Notes
TO STORE: Let the sprouts cool completely and store in an air-tight container in the fridge for 3-4 days.
TO REHEAT: Warm sprouts on a skillet on medium heat. While you can microwave the Brussels sprouts, it can make them soggy.
TO FREEZE: While I don't recommend freezing cooked Brussels sprouts since they will get soggy when reheated, you can store them in the freezer for up to 3 months. When ready to enjoy, use the instructions above to reheat.
Nutrition
Calories: 116kcal, Carbohydrates: 11g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Sodium: 30mg, Potassium: 441mg, Fiber: 4g, Sugar: 3g, Vitamin A: 855IU, Vitamin C: 97mg, Calcium: 50mg, Iron: 2mg
Course: Side Dish
Cuisine: American
Tried this recipe?Mention @realandvibrant and hashtag #realandvibrant!
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About Sapana Chandra, MS, CHC
Sapana Chandra is a certified health coach, author of Plant Power Bowls, and founder of Real +Vibrant. Here you’ll find simply delicious vegetarian recipes with step-by-step photo instructions – recipes you’ll be excited to enjoy and share with your loved ones.
Reader Interactions
Comments
Courtney says
I used to hate brussels sprouts but these days I can't get enough! Love this recipe. Thank you for sharing!
Reply
Sapana Chandra, MS, CHC says
So glad to hear, Courtney! thank you for sharing.
Reply
