This sautéed Brussels sprouts is quick to make and packed with flavor! They are caramelized on the outside and crunchy on the inside.
Want some sprouts? There’s nothing like crispy Brussels sprouts, or delicately shaved in a Brussels sprouts salad. But sometimes, on weekdays, we need something quick: there’s no need to preheat an oven or shave with a knife. Presentation: those rapids Roasted Brussels sprouts! They are prepared so quickly and the taste really comes into its own: caramelized on the outside and crispy on the inside.
What you need for sautéed Brussels sprouts
When we’re craving a quick side dish, these Sauteed Brussels Sprouts come to the rescue! There are a few tricks to making perfectly sautéed sprouts, but all you need is a handful of ingredients and 15 minutes. Here’s what you need:
- Cauliflower: Make sure to weigh them by cutting off the stem
- garlic powder
- onion powder
- olive oil
- butter (or extra olive oil)
- Salt
How to sauté Brussels sprouts
When preparing sautéed Brussels sprouts, it’s not as simple as tossing them in a saucepan and stirring them until they’re cooked through. Brussels sprouts are similar to broccoli, which can be difficult to sauté. Cook it on too high a heat and it may turn black on the outside without cooking it thoroughly. Here’s what you should know about this sautéed Brussels sprouts method:
- Cook them cut-side down first over medium-high heat without stirring (3 to 4 minutes). This will caramelize the flat side of the sprouts. Keep an eye on it so it doesn’t burn!
- Then turn and add water (1-2 minutes). Adding water will help steam the sprouts so they soften inside.
- Continue cooking over medium-high heat until tender (3 to 4 minutes). Cook until the fork is soft.
- The taste! Taste and add a little salt if needed! Yummy.
Roast vs Roast
If you’re expecting the taste of roasted cabbage, sautéed Brussels sprouts are a little different! Here are some differences in the method:
- Sautéing is quicker than frying. Sautéed Brussels sprouts take 15 minutes total, while roasted Brussels sprouts take about 35 minutes.
- Sautéed sprouts taste crispy, while roasts are crispy and very tender. Fried sprouts are not as tender as roasted and are not crispy. But they taste great!
If desired, you can add sauce or glaze to the sautéed sprouts. We prefer ours without, but here are some additional flavor ideas…
Ways to flavor sautéed Brussels sprouts
These sautéed Brussels sprouts taste amazing – it’s bursting with savory flavor with the garlic and onion powder. Make sure to add just enough salt for the flavor to come out! Here are some other flavor ideas for these sprouts:
These sautéed sprouts go with almost anything for a healthy weeknight meal. Try them with maple glazed salmon, baked shrimp, or veggie appetizers!
More Brussels sprouts recipes
Are you obsessed with Brussels sprouts like us? Here are our best Brussels sprouts recipes to enjoy this flavorful vegetable:
The description
This sautéed Brussels sprouts is quick to make and packed with flavor! They are caramelized on the outside and crunchy on the inside.
- 1 pound Brussels sprouts (stem removed)
- ¼ cup the water
- ¼ teaspoon every garlic and onion powder
- 2 tablespoons olive oil
- 1 tbsp butter (or olive oil for vegans)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Additions: grated or grated parmesan cheese (optional), pine nuts, pecans, or chopped walnuts (optional)
- Halve Brussels sprouts, discarding tough ends or browned outer leaves. Quarter very large sprouts (to similar sizes for even cooking).
- In a small bowl, mix the water with the garlic powder and onion powder.
- In a large skillet add oil and butter. Heat over medium heat until simmering. Add the sprouts, turning as many as possible cut-side down. Cook without touching them for 3 to 4 minutes, watching the pan to catch them as they start to brown.
- Once golden brown, turn the sprouts with a spatula. Pour the water with the spices and stir. Cook for 1 to 2 minutes until the water is boiling.
- Once the water has boiled, reduce the heat to medium-low. Add salt and freshly ground black pepper. Cook until desired tenderness, another 6 to 7 minutes, until tender but not mushy (test with a fork). If the pan becomes dry and golden, add a little more water and keep stirring while it cooks. Taste and add a few pinches of kosher salt to taste. If desired, add a sprinkling of parmesan (our favorite). Serve hot.
- Category: garnish
- Method: jumped up
- Kitchen: American
- Diet: vegetarian
Keywords: Sauteed Brussels Sprouts, Sauteed Brussels Sprouts Recipes, How To Sauté Brussels Sprouts
