These sauteed Brussels sprouts are fast to make and full of flavor! They’re caramelized outside and crisp tender on the inside.
Craving sprouts? There’s nothing better than a crispy Brussels sprouts, or tender shaved into a Brussels sprout salad. But sometimes on weeknights, we need something fast: that doesn’t require preheating an oven or thin shaving with a knife. Introducing: these quick Sauteed Brussels Sprouts! They’re so quick to make, and the flavor comes out beautifully: caramelized on the outside and crisp tender on the inside.
What you need for sauteed Brussels sprouts
When we’re in the mood for a quick side dish, it’s these sauteed Brussels sprouts to the rescue! There are a few tricks to making perfectly sautéed sprouts, but you only need a handful of ingredients and 15 minutes. Here’s what you’ll need:
- Brussels sprouts: make sure to weigh them cut off the stem
- Garlic powder
- Onion powder
- Olive oil
- Butter (or additional olive oil)
How to saute Brussels sprouts
When you go to make sauteed Brussels sprouts, it’s not just as easy as throwing them in a pan and stirring them until they’re cooked. Brussels sprouts are similar to broccoli, which can be tricky to sauté. Cook it on too high heat and it can get blackened on the outside without cooking through. Here’s what to know about this method for sauteed Brussels sprouts:
- First, cook them cut side down on medium high heat without stirring (3 to 4 minutes). This caramelizes the flat side of the sprouts. Keep an eye on it so it doesn’t burn!
- Then flip and add water (1 to 2 minutes). Adding water helps to steam the sprouts so they become tender on the inside.
- Continue to cook on medium heat until tender (3 to 4 minutes). Cook until they are fork tender.
- Taste! Taste and add a little salt if it needs it! Delicious.
Sauteing vs roasting
If you’re expecting the flavor of a roasted sprout: sauteed Brussels sprouts are slightly different! Here are a few differences in the method:
- Sauteeing is faster than roasting. Sauteed Brussels sprouts take 15 minutes total, whereas roasted Brussels take about 35 minutes.
- Sauteed sprouts taste crisp tender, whereas roasted are crispy and fully tender. The sauteed sprouts are not as tender as roasted, and they aren’t crispy. But they have great flavor!
If desired, you can add a sauce or glaze to sauteed sprouts. We prefer ours without, but here are some additional flavor ideas…
Ways to season sauteed Brussels sprouts
These sauteed Brussels sprouts taste amazing as is: with the garlic powder and onion powder, they’re full of savory flavor. Make sure to add just enough salt so the flavor pops! Here are a few other flavoring ideas for these sprouts:
- Parmesan cheese: A handful of grated or shredded Parmesan cheese takes these over the top.
- Hot honey: Drizzle with this easy Hot Honey.
- Nuts: Add some toasted pine nuts or chopped pecans.
- Herbs: Try a sprinkle of chopped chives or thyme.
- Maple glaze: Add the glaze from these Brussels Sprouts with Maple Glaze.
- Balsamic reduction: Use store-bought or homemade balsamic reduction.
More Brussels sprouts recipes
Are you Brussels sprouts obsessed like we are? Here are our top Brussels sprouts recipes to enjoy this tasty veggie:
- Make classic Roasted Brussels Sprouts or Parmesan Brussels Sprouts
- Go for Balsamic Brussels Sprouts with balsamic glaze
- Make Crispy Brussels Sprouts or Spicy Brussels Sprouts
- Go for Brussels Sprout Casserole (it tastes like mac and cheese!)
- Try Smashed Brussels Sprouts
- Shred them for Brussels Sprout Salad
- Try Fried Brussels Sprouts or Boiled Brussels Sprouts
These sautéed Brussels sprouts are fast to make and full of flavor! They’re caramelized outside and crisp tender on the inside.
- 1 pound Brussels sprouts (off the stem)
- ¼ cup water
- ¼ teaspoon each garlic and onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter (or olive oil for vegan)
- ½ teaspoon kosher salt
- Fresh ground black pepper
- Add-ins: Shredded or grated Parmesan cheese (optional), pine nuts, chopped pecans or walnuts (optional)
- Slice the Brussels sprouts in half, removing any tough ends or browned outer leaves. Quarter any very large sprouts (to make similar sizes for even cooking).
- In a small bowl, mix the water with garlic powder and onion powder.
- In a large skillet, add the oil and butter. Heat on medium high heat until shimmering. Add the sprouts and turn as many as you can cut side down. Cook for 3 to 4 minutes without touching them, keeping an eye on the pan to catch them just as they turn brown.
- Once browned, flip the sprouts with a spatula. Pour in the water with seasonings and stir. Cook 1 to 2 minutes until the water cooks out.
- Once the water cooks out, reduce the heat to medium. Add the salt and fresh ground black pepper. Cook to the desired tenderness, another 6 to 7 minutes until tender but not soft (test with a fork). If the pan becomes dry and browned, add a splash of water again and continue to stir as it cooks out. Taste and add a few sprinkles of kosher salt to taste. If desired, add a sprinkle of Parmesan cheese (our favorite). Serve warm.
- Category: Side dish
- Method: Sauteed
- Cuisine: American
- Diet: Vegetarian
Keywords: Sauteed Brussels sprouts, Sauteed Brussels sprouts recipes, How to saute Brussels sprouts