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Easy Sauteed Brussels Sprouts

Easy Sautéed Brussels Sprouts

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These Easy Sautéed Brussels Sprouts are a simple way to get a bowl of delicious cruciferous vegetables on the table!

Easy Sautéed Brussels Sprouts | A simple autumnal side dish that's tasty enough for the holidays!

Easy Sautéed Brussels Sprouts

When your dad asks for a bowl of leftover Brussels sprouts for breakfast, you know they were cooked to perfection. The first time I made these easy sautéed brussels sprouts, I left out the pecans, thinking my kids and the persnickety spouse might actually take a courtesy bite and change their mind about this much-maligned vegetable. Sigh. No way. The pecans added a fabulous crunch, so don’t leave those out unless you have actually Brussels sprouts eaters that don’t like nuts.

These sprouts were cooked with garlic and onions in a mixture of butter and olive oil. Yes, all those flavors penetrated during the cooking process. Last but not least, chopped pecans another wonderful texture. The perfect finishing touch!

I loved getting a little color on the cut side of these sprouts. That caramelization is another flavor enhancement. Just make sure to poke the biggest sprouts with the tip of a sharp knife or a fork to make sure they’re tender. You definitely don’t want to overcook and have mushy veggies either, but that’s harder to do while frying.

Easy Sautéed Brussels Sprouts | A simple autumnal side dish that's tasty enough for the holidays!

Perfect Fall or Thanksgiving Side Dish

So, alas, these easy sautéed Brussels sprouts ended up being a treat for myself, and my dad, that Thanksgiving years ago. The picky ones didn’t care to have even one measly bite. This simple Brussels sprouts recipe is a wonderful side dish whether for a casual weeknight meal or for special company!  I have a feeling your family will be an easier sell than mine!!

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Easy Sautéed Brussels Sprouts

Easy Sautéed Brussels Sprouts

A simple autumnal side dish that's tasty enough for the holidays!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6

Ingredients

  • 1 1/2 pounds Brussels sprouts, trimmed
  • 4 tablespoons (1/2 stick) butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup roasted pecans, chopped
  • Salt and pepper, to taste

Instructions

Cook the Brussels sprouts in boiling, salted water until just tender, 3-5 minutes.  Drain and allow to cool slightly.  When cool enough to handle, cut each sprout in half.

Heat butter and oil in a large skillet.  Add onions and cook till golden.  Add minced garlic and Brussels sprouts and saute till sprouts are lightly browned.  Season with salt and pepper to taste.  Add pecans if using.

Notes

Recipe adapted from Saveur magazine.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 71 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 74mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 3g
 Easy Sautéed Brussels Sprouts | A simple autumnal side dish that's tasty enough for the holidays!

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59 comments on “Easy Sautéed Brussels Sprouts”

  1. Love brussel sprouts, even though most people don’t like them, they don’t know what they’re missing. Simple and delicious, the way you make them, Lizzy…actually, this is how I make them, as well!
    xoxo

  2. I never understood why some people hate Brussels sprouts. They really aren’t that bad.

  3. Liz, these look absolutely amazing! I’m a fan of brussels sprouts and cooked properly – they’re amazing!

    …and when they’re on the stalk, they just taste better, don’t they?

  4. I just bought a packet of brussel sprouts and was wondering what to do with them and now I am going to make it this way , thanx Lizzy for putting up this recipe , perfect timing 🙂 .

  5. I just discovered a love of brussels sprouts a few years ago, and I’ve only ever roasted them so I need to branch out soon. They sound great!

  6. I love brussel sprouts, absolutely my favorite vegetable. This recipe sounds delicious!

  7. I have not bought brussel sprouts this season yet. You have inspired me and I like that this has chopped pecans to give them that nutty flavor and some crunch.

  8. Hmm, I am going to be honest here. I do not like brussels and am just commenting cuz I love you. That pretty much sums it up. xx

  9. You wont hear any complaints about savory posts from me. I looove savory foods. We are learning to like brussels sprouts in this house. We enjoy most vegetables and I haven’t had too many complaints, but I need to sneak these little babies in (lol, no hiding them in something else). They sound fresh and delicious sauteed.

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