If you need a quick and easy side dish for any meal this season (Thanksgiving included!), these sautéed Brussels sprouts would be a great pick. They cook in a hot skillet until they’re beautifully seared on one side, bright green on the other, and tender all the way through. I toss them with lemon juice, season with salt and pepper to taste, and…that’s it. In just 10 minutes and with only 6 ingredients, these sautéed Brussels sprouts become crisp, flavorful, and perfectly browned. They’re so simple and so delicious. I can never resist sneaking a few straight out of the skillet.
How to Trim Brussels Sprouts
To make this recipe, you’ll need a pound of Brussels sprouts. Look for ones that are small-medium in size with green, tightly-closed leaves. Before you cook the Brussels sprouts, wash and trim them. You’re ready to cook!
How to Make Sautéed Brussels Sprouts
You can find the complete sautéed Brussels sprouts recipe at the bottom of this post, but for now, here’s an overview of how it goes:
Ingredients
Start with a pound of washed and trimmed Brussels sprouts. Then, grab these simple ingredients:
olive oil, for sautéing the sprouts, salt and pepper, for seasoning them, and lemon juice, for a burst of bright flavor.
Process
Heat the olive oil in a large skillet over medium heat. When it’s hot, arrange half the Brussels sprouts, cut side down, in a single layer in the skillet. Cook without stirring until they brown underneath, 3 to 4 minutes. Sprinkle with salt, toss, and cook, stirring occasionally, until they’re tender inside, another 5 minutes or so. Remove from the skillet and repeat with the remaining sprouts. So easy! I like to add all the sprouts back to the skillet for a minute or two before serving. That way, I can warm the first batch through and season everything to taste with salt, pepper, and fresh lemon juice. Find the complete recipe with measurements below.
Recipe Variations
I love this simple sautéed Brussels sprouts recipe as written, but it’s flexible. Feel free to change it up! Here are a few ideas to get you started:
Toss the Brussels sprouts with garlic and/or red pepper flakes. Top them with grated Parmesan cheese or sprinkles of vegan Parmesan. Drizzle them with tahini sauce, balsamic vinegar, or balsamic glaze. Garnish them with fresh herbs like parsley or thyme. Sprinkle them with pomegranate seeds, dried cranberries, or toasted nuts. Or add a pat of butter to the pan in the last few minutes of cooking. It’ll give the sprouts delicious rich flavor!
Let me know what variations you try!
How to Store Sautéed Brussels Sprouts
These sautéed Brussels sprouts are best when they’re freshly cooked, but you can store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat them in the microwave, in a hot skillet on the stovetop, or in a 350°F oven.
Looking for more ways to eat Brussels sprouts?
Try my roasted Brussels sprouts, balsamic Brussels sprouts, or shaved Brussels sprout salad next!
Roasted Vegetables Sautéed Green Beans Roasted Broccoli Sautéed Broccoli Sautéed Kale
