Easy Sautéed Brussels Sprouts
These Easy Sautéed Brussels Sprouts are a simple way to get a bowl of delicious cruciferous vegetables on the table!
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.
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!!
More Brussels Sprouts Recipes You’ll Love:
- Roasted Brussels Sprouts with Balsamic Vinegar from Two Peas and Their Pod
- Roasted Autumn Vegetables with a Dijon Vinaigrette from That Skinny Chick Can Bake
- Red Lobster Fresh Roasted Brussels Sprouts from CopyKat Recipes
- Shaved Brussels Sprouts Salad from That Skinny Chick Can Bake
- Roasted Brussels Sprouts with Apples and Bacon from Barefeet in the Kitchen
Easy Sautéed Brussels Sprouts
A simple autumnal side dish that's tasty enough for the holidays!
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:
6Serving Size:
1Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 74mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 3g
59 Comments on “Easy Sautéed Brussels Sprouts”
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.
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
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.
I love brussel sprouts, absolutely my favorite vegetable. This recipe sounds delicious!
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!
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 🙂 .
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?
I never understood why some people hate Brussels sprouts. They really aren’t that bad.
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
I havent’t eaten brussel sprouts in years, I am not a big fan. But I have to say this recipe sound good, maybe I will have to try it.
A great preparations for brussels sprouts, I like the idea of adding pecans.
sauteed brussels sprouts? yes is for me too!
This is just about the same way that my husband makes his. Nice, simple, and delicious!
Brussel sprouts for Breakfast, not sure. But yours look good.
any veggie paired with nuts is a winner in my book 🙂 these look fab!
I am making myself like this veggie more with the years…all that butter and pecans would help a lot 🙂
Your dad had them for breakfast…too funny 🙂 They do look amazing!
Hope you are having a great week
mmmm I love sprouts! I love making cream soup with them during winter or baking them in the oven with some onions and cheese 🙂 And they also go great with some red pepper 🙂
Cooking Brussels Sprouts tonight – very similar. Toying with adding bacon – I guess that’s cheating.