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Sauteed Brussel Sprouts with Onions

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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!

Sauteed brussel sprouts in two white bowls with a blue towel, fresh garlic, and purple onion.

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.

Ariel view of brussel sprouts, garlic, olive oil, purple onion, and salt and pepper used for sauteed brussel sprouts.

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.

Sauteed brussel sprouts in a skillet with a blue napkin.

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.

Sauteed brussel sprouts in two white bowls with garlic cloves, a fork, and a blue napkin.

Need a different side dish?  How about Perfect Garlicky Mashed Potatoes, Roasted Broccoli with Walnuts, or Mexican Rice?

If you like this Sauteed Brussel Sprouts recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Sauteed brussel sprouts in two white bowls with garlic cloves, a fork, and a blue napkin.
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4 from 1 vote

Sauteed Brussels Sprouts with Shallots

Sauteed Brussels sprouts with shallots is a simple recipe that transforms a few ingredients into an offering sure to satisfy even the pickiest of eaters.
Course Side Dish
Cuisine American
Keyword Sauteed Brussel Sprouts
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Servings
Calories 298kcal
Author John

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 4Ounces | Calories: 298kcal | Carbohydrates: 23g | Protein: 8g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 58mg | Potassium: 921mg | Fiber: 9g | Sugar: 6g | Vitamin A: 34.2% | Vitamin C: 237.2% | Calcium: 10.7% | Iron: 18.3%

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Comments

  2. Krysten

    January 26, 2017 at 3:30 pm

    I have just recently become obsessed with brussels sprouts! I am so glad when I find a new recipe to this delicious little meal!

    Reply

  4. Francesca

    January 26, 2017 at 4:42 pm

    Brussels sprouts don’t get enough live in my opinion ! I’ve learned to love them because my husband does :-)this recipe sounds easy and delicious ! I might try it tomorrow ! Thanks

    Reply

  11. Willow

    January 27, 2017 at 3:08 pm

    I didn’t like brussels sprouts until a few years ago. I think it’s because of the way my mom prepared them. Your recipe looks really good! Pinning for later!

    Reply

    • John

      January 28, 2017 at 10:51 am

      Thank you, Willow! I feel your pain, lol! I was never really a vegetable fan until I grew up and started cooking them the way I like. 🙂

      Reply

  12. Linda

    January 28, 2017 at 8:11 pm

    Earlier today, I was saying to my husband about how much I did not like brussels sprouts. I commented that maybe if there was some way to make them more appealing, I would develop a taste for them. I’ll definitely be giving your recipe a try. Thanks for sharing.

    Reply

    • John

      January 29, 2017 at 7:45 am

      Thank you for commenting Linda! That’s awesome that you are going to give brussels sprouts a try. I hope you love this recipe, but if not, please try someone else’s recipe They can be really delicious and are definitely worth the time 🙂

      Reply

  17. SC

    April 15, 2017 at 10:14 pm

    These look delicious! Brussels sprouts are one of my favorite foods, but I have tried them with shallots. Yum!
    xo, SC // SCsScoop.com

    Reply

    • John

      April 16, 2017 at 5:18 am

      Thank you, Sarah! Mine too 🙂 I hope you get the chance to try using shallots in them, it’s a nice change of pace from the usual bacon/brussells sprouts combination. Have a great weekend!

      Reply

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