Sauteed brussel sprouts are a quick and easy side dish that pack a ton of flavor and nutrition. It only takes a handful of ingredients and a few minutes to saute a pan of fresh sprouts. Add some shallots, garlic, onions, or bacon to take these brussel sprouts to the next level.
Brussel sprouts, they are either loved or hated. Much of the time that depends on how you ate them as a child. When I was younger, my parents used to buy the frozen ones. Which is great, if you know how to prepare them. However, I feel it takes a little more than salt to make this vegetable palatable. It wasn’t until I was an adult that I began to appreciate brussel sprouts.
Sauteing brussel sprouts are hands down the best way to prepare them, in my opinion. If you’ve never tried brussel sprouts, they look like tiny, little cabbages but don’t really taste like cabbage. They have a flavor all their own.
If you’re not into the sauteing method, enjoying brussel sprouts in a salad is the next best thing. Two of my favorites are a shaved brussel sprout salad and a roasted brussel sprouts Caesar salad. Both are extremely flavorful in very different ways.
Now, back to sauteing!
If you’re like me and grew up with a distaste for them you may need some convincing before you take the plunge. Like I mentioned above, frozen is not the way to go. However, if you like bacon, maybe give that a try.
Fry up your favorite brand of bacon, break it into pieces and toss it with brussel sprouts. Or, even better, cook the bacon and use the leftover grease to saute the brussel sprouts.
The options for making sauteed brussel sprouts are endless. I’ve seen them made with cheese or even used in a Caesar salad. If you’re on the fence, consider giving them a try.
The best advice I can give is to keep it simple, work with flavors you already like, and change things up! Our sauteed brussel sprouts take 4 ingredients, 6 if you count the salt and pepper. It doesn’t get much easier than that!
How to Make Sauteed Brussel Sprouts:
First, you will need to wash the brussel sprouts and pat them dry. I always remove the first layer of the sprout for presentation. Sometimes the outer layers have dirt or spots on them. Then slice the sprouts in half lengthwise.
Next, put them in a bowl and toss with the olive oil. Remember to use a grade of olive oil that can handle the heat. Extra virgin olive oil might be a little too delicate for this recipe. Once the sprouts are prepped, preheat your saute pan or skillet.
For this dish, I’ve used both cast iron and teflon skillets to ensure the brussel sprouts browned properly. Go ahead and add some salt and pepper, just don’t go crazy because you can always add more at a later time.
On medium heat, cook the sprouts for about 5 minutes, stirring occasionally. The next step involves adding the shallots and letting the vegetables continue to cook. At this point, you want to start checking the color of the vegetables.
You should start to see the sprouts soften a bit as well. After about 5 minutes have passed, add the garlic and let the dish cook for 3 to 5 minutes or until the garlic is soft. Do not let it overcook or the garlic will become bitter. The bottoms of the sprouts should be a beautiful brown color and slightly caramelized.
Now that the vegetables have finished cooking, remove them from the heat and enjoy. You could also sprinkle the sauteed brussel sprouts with Parmesan cheese or almond slices.
- 1 Pound of Brussels Sprouts (16 ounces)
- 1/3 Cup Red Onion (diced)
- 3 Tablespoons Olive Oil
- 2 Cloves of Garlic (medium in size)
- Salt and Pepper to taste
Wash brussels sprouts, slice in half and toss with olive oil.
Preheat saute pan or skillet on medium heat.
Cook Brussels sprouts for approximately 5 minutes in preheated pan.
Add shallots to pan and cook for additional 5 minutes while stirring vegetables.
Add garlic and cook for additional 3 to 5 minutes or until garlic is soft. Stir while cooking.
Remove from heat and enjoy. Sprinkle with Parmesan cheese or almond slices.