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Sauteed Brussels Sprouts

Sauteed Brussels Sprouts

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 13 minutes
  • Total Time: 15 minutes
  • Yield: 3 to 4 servings 1x


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)
  • 1/4 cup water
  • 1/4 teaspoon each garlic and onion powder
  • 2 tablespoons olive oil
  • 1 tablespoon butter (or olive oil for vegan)
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • Add-ins: Shredded or grated Parmesan cheese (optional), pine nuts, chopped pecans or walnuts (optional)


  1. 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).
  2. In a small bowl, mix the water with garlic powder and onion powder.
  3. 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.
  4. 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.
  5. 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