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Home > Side Dish > Sautéed Brussel Sprouts with Butter Garlic Parmesan

Sautéed Brussel Sprouts with Butter Garlic Parmesan

Last updated October 27, 2021. Originally posted October 27, 2021 By Jyothi Rajesh Leave a Comment

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close up view of crispy brussel sprouts with text

Hands down sautéed Brussel sprouts is by far the easiest side dish you’ll make! Brussel sprouts haters give this recipe a try, caramelized dark golden outer crust that are perfectly CRISPY and CRUNCHY might change your perspective on boring stinky Brussel sprouts!

Sautéed with garlic, olive oil, salt and pepper and finished off with butter, balsamic vinegar and generous sprinkle of Parmesan cheese. It’s simple enough for everyday meal and elegantly fancy for holiday feasting. Proudly add this for Thanksgiving side dish.

crispy crunchy brussel sprouts sauteed with garlic butter Parmesan
Jump to:
  • Sautéed Brussel sprouts
  • Ingredients you’ll need
  • How to saute Brussel sprouts?
  • Tips to make best sautéed Brussel sprouts
  • Recipe variations
  • 📋 Sautéed Brussel Sprouts with Butter Garlic Parmesan

Sautéed Brussel sprouts

  • For a long time I never liked Brussel sprouts, they were bitter, mushy, stinky! If you think the same about Brussel sprouts, then you not cooking Brussel sprout right! Boiled Brussel sprouts are bitter, mushy and slimy. It never appealed to me.

  • Once I tried sautéing it, my view on brussels sprouts changed completely. Sauteeing sprouts releases natural sugar from it and tends to caramelize the sprouts on the outer. Those dark golden caramelization crust are perfectly crispy and crunchy.
  • On it’s own its bland, it needs flavor boost.  Garlic, Parmesan, balsamic vinegar, salt and pepper makes it mouth-wateringly delicious!
  • When you cook sprouts the right way, there won’t be complain of unappealing smell that many people can’t stand.
  • When you have ridiculously easy to make side dish, outrageously delicious sprout recipe you know you can’t miss this one. This makes a nice thanksgiving side dish.
  • Easy to customize. Add flavors and seasoning of your choice. Include shallots, red chili flakes, crispy bacon, maple syrup, toasted nuts.

Ingredients you’ll need

Here’s what you’ll need-

  • 1 pound Brussel sprouts
  • 2 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Drizzle balsamic vinegar or juice of ½ lemon
  • ¼ cup Parmesan cheese, fine grated
all ingredients for brussel sprouts

Brussel sprouts – try to get same sized Brussel sprouts to they cook even. Trim them to the same size.

Garlic – feel free to add more garlic if you are a fan.

Butter – a mix of olive oil and butter adds great flavor and taste to the sprouts.

Balsamic vinegar – adds fancy touch to sprouts.

Parmesan – freshly grated parmesan cheese adds cheesy nutty aroma to the dish.

Ingredients additions and substitutions

Add more taste and flavor to the dish by adding any of these ingredients of your choice:

Crispy bacon

Red chili flakes

Shallots

Maple syrup is you like a touch of sweetness to the dish

Pine nuts – toasted pine nuts for crunch

sauteed brussel sprouts in cast iron skillet

How to saute Brussel sprouts?

Selecting Brussel sprouts – usually Brussel sprouts come in all sizes.  Try to get same sized Brussel sprouts to make sautéed Brussel sprouts. You can trim them to same size for even cooking.

Remove outer leaves that are discoloured or bruised. Rinse well to get rid of any dirt. Pat dry with kitchen towel.

Slice Brussel sprouts into half from top to bottom and if they are large slice into thirds to keep even size.

Sauté – heat olive oil in a large skillet (use cast iron pan for best results). Place sliced Brussel sprouts to hot skillet. Arrange in single layer with cut side down.

Season with salt and pepper.

Cook sprouts for 6 to 8 minutes on medium flame until tender crispy with golden crust.

Add minced garlic, flip and cook on other side until caramelized.

Finishing touches – Remove skillet from heat. Add butter, drizzle balsamic vinegar (balsamic reduction) and generous sprinkling of Parmesan cheese.

Taste test and adjust seasoning if needed.

Serve immediately with any meal. This dish makes a nice side dish for Thanksgiving and Christmas dinner.

step by step picture collage of sauteed brussel sprouts

Tips to make best sautéed Brussel sprouts

  1. Try to get same sized Brussel sprouts so they cook even.
  2. Cook sprouts on medium heat. Give it time to cook slowly and caramelize. DO NOT stir it too much while it’s cooking, this is crucial step in creating amazing caramelization with golden brown crust.
  3. Another trick to cook Brussel sprouts evenly is by coving the skillet with lid to trap moisture while cooking so it’s tender and evenly cooked.
  4. I prefer to stir in butter to the sprouts in the end once it’s tender and caramelized. Butter will burn when cooked for long. Cook sprouts in olive oil first and then stir in butter for maximum flavor and taste.
  5. Don’t skip drizzling with balsamic vinegar. It adds great flavor. You can substitute balsamic vinegar with lemon juice.
sauteed brussel sprouts in cast iron skillet

Recipe variations

Add more taste and flavor to the dish by adding any of these ingredients of your choice:

Crispy bacon

Red chili flakes

Shallots

Maple syrup is you like a touch of sweetness to the dish

Pine nuts – toasted pine nuts for crunch

MORE VEGETABLE SIDE DISH RECIPES TO TRY

  • Green bean casserole
  • Creamed corn
  • Savory roasted sweet potatoes
  • Melting potatoes
  • Sweet potato casserole
  • Roasted parmesan potatoes
  • Garlic parmesan roasted broccoli

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sauteed brussel sprouts in cast iron skillet
crispy crunchy brussel sprouts sauteed with garlic butter Parmesan
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📋 Sautéed Brussel Sprouts with Butter Garlic Parmesan

Jyothi Rajesh
Hands down sautéed brussel sprouts is by far the easiest side dish you’ll make! Brussel sprouts haters give this recipe a try, caramelized dark golden outer crust that are perfectly CRISPY and CRUNCHY might change your perspective on boring stinky Brussel sprouts!
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Prep Time 10 mins
Cook Time 10 mins
Course Side Dish, Sides
Cuisine American
Servings 4 servings
Calories 162

Ingredients
  

  • 1 pound Brussel sprouts
  • 2 tablespoon olive oil
  • 2 cloves garlic minced
  • Salt and pepper to taste
  • 1 tablespoon butter
  • Drizzle balsamic vinegar or juice of ½ lemon
  • ¼ cup Parmesan cheese fine grated

Instructions
 

  • Try to get same sized Brussel sprouts to make sautéed Brussel sprouts. You can trim them to same size for even cooking.
  • Remove outer leaves that are discoloured or bruised. Rinse well to get rid of any dirt. Pat dry with kitchen towel.
  • Slice Brussel sprouts into half from top to bottom and if they are large slice into thirds to keep even size.
  • Heat olive oil in a large skillet (use cast iron pan for best results). Place sliced Brussel sprouts to hot skillet. Arrange in single layer with cut side down.
  • Season with salt and pepper.
  • Cook sprouts for 6 to 8 minutes on medium flame until tender crispy with golden crust.
  • Add minced garlic, flip and cook on other side until caramelized.
  • Remove skillet from heat. Add butter, drizzle balsamic vinegar (balsamic reduction) and generous sprinkling of Parmesan cheese.
  • Taste test and adjust seasoning if needed.
  • Serve immediately with any meal. This dish makes a nice side dish for Thanksgiving and Christmas dinner.

Notes

  1. Try to get same sized Brussel sprouts so they cook even.
  2. Cook sprouts on medium heat. Give it time to cook slowly and caramelize. DO NOT stir it too much while it’s cooking, this is crucial step in creating amazing caramelization with golden brown crust.
  3. Another trick to cook Brussel sprouts evenly is by coving the skillet with lid to trap moisture while cooking so it’s tender and evenly cooked.
  4. I prefer to stir in butter to the sprouts in the end once it’s tender and caramelized. Butter will burn when cooked for long. Cook sprouts in olive oil first and then stir in butter for maximum flavor and taste.
  5. Don’t skip drizzling with balsamic vinegar. It adds great flavor. You can substitute balsamic vinegar with lemon juice.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Nutrition

Calories: 162kcalCarbohydrates: 11gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 12mgSodium: 154mgPotassium: 454mgFiber: 4gSugar: 3gVitamin A: 991IUVitamin C: 97mgCalcium: 125mgIron: 2mg
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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