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.
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Sautéed Brussel sprouts
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
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
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.
Tips to make best sautéed Brussel sprouts
- Try to get same sized Brussel sprouts so they cook even.
- 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.
- 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.
- 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.
- Don’t skip drizzling with balsamic vinegar. It adds great flavor. You can substitute balsamic vinegar with lemon juice.
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
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📋 Sautéed Brussel Sprouts with Butter Garlic Parmesan
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
- Try to get same sized Brussel sprouts so they cook even.
- 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.
- 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.
- 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.
- Don’t skip drizzling with balsamic vinegar. It adds great flavor. You can substitute balsamic vinegar with lemon juice.
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