8 Minute Saut Ed Brussels Sprouts

Need more ways to cook Brussels sprouts? Try my balsamic glazed Brussels sprouts, air fryer Brussels sprouts, or keto Brussels sprouts next. It took years for me to convince my family to enjoy Brussels sprouts, and honestly, I get it. They have a reputation for being mushy and dull, but the trick comes down to their preparation method. For these sauteed brussels sprouts, I quickly sauté the sprouts in generous portions of butter and garlic. The high heat helps the exterior to crisp up while keeping the center fork tender. Now they’ve become a bigger fan of Brussels sprouts than me!

Why I love this recipe

One of the best ways to cook sprouts. By sautéeing them, the exterior gets crackly and crisp, with a better bite than you’d get from other methods. The perfect caramelized exterior. When they’re not boiled to oblivion, they’re actually quite addictive. Very healthy. Brussels sprouts are full of fiber, antioxidants, and vitamin C while being low in calories and carbs. Great for meal prep. They won’t become mushy in the fridge, which is why I love incorporating them into my weekly meal prep.

Ingredients needed

Brussels sprouts. Look for vibrant green Brussels sprouts of similar size so they cook evenly. Butter. To create a richer flavor base. Olive oil. To prevent the butter from burning. You can also use avocado oil. Garlic. Freshly minced has the best flavor, though jarred garlic can be used in a pinch. Salt and pepper. To taste. Parmesan cheese. To serve.

How to saute Brussels sprouts

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 3- Garnish and serve. Serve the sprouts warm with parmesan.

Arman’s recipe tips

Leave them alone! As tempting as it may be, the best way to get browned, charred sprouts is to let them have uninterrupted contact with the heat. Once they’re in the pan, leave them alone for 3-4 minutes before giving them a stir. Work in batches. If they’re crowded, they won’t get equal access to the heat, so work in batches to keep the sprouts in a single, even layer. Consider your pan. I prefer a heavy-bottomed pan, like a cast iron skillet, as opposed to a non-stick one. They retain heat better, and you can get the pan really hot (something you don’t want to do with a non-stick skillet!).

Storage instructions

To store: Place leftover sauteed Brussels sprouts in an airtight container and store them in the refrigerator for up to 4 days.

Add bacon. Brussels sprouts and bacon go hand-in-hand. Simply cook the bacon until crispy, set it aside, and use the bacon grease instead of olive oil to sauté the sprouts. Give them some crunch. Toss the sprouts in toasted pine nuts for added texture. Include some citrus. 1-2 tablespoons of fresh lemon juice can add brightness and cut through the ‘green’ flavor I know not everyone loves. A little lemon zest never hurt, either. Garnish them with fresh herbs, like parsley or thyme, or a drizzle of balsamic glaze.

To freeze: Freeze cooked sprouts in an airtight container or ziplock bag for up to 6 months. Reheating: Reheat Brussels sprouts in the microwave, in a pan, or in a preheated oven until warm.