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”
Haha, yes, this is quite a change from the cookies! These look good and I’ve never seen them on the stalks like that before!
This reminds me – must pick some up when next at the market. I so enjoy this vegetable;-)
Nice, simple and perfect for us Lizzy, you know we need at least one veg to go with our rice and this sprout recipe of yours fits well.
I have recently had my first successful I-like-Brussel-sprouts-moment, and now I want more! This looks gorgeous, and hey, I don’t discriminate against any food at any time of the day 😉
I want these for breakfast too 🙂 They look so perfect and mouthwatering. Yum!
I’m a big fan of brussels sprouts and probably just make them for myself every year for Thanksgiving. These do look perfectly cooked!
As much as I love sweet stuff, this time of year really has me craving good wholesome food to counter balance all the goodies!
I like the sound of your Dad, brussell sprouts for breakfast. Yeah! I just bought some brussel sprouts and this sounds like a tasty way to make them. Thanks and have a great day.
Oh I love that beautifully browned brussels sprouts! I cooked it twice with Nami’s recipe: Brussels Spouts with Bacon and Thyme and I love it! It’s the very first time I tried brussels sprouts and I like its unique nice taste. ;)Shall try your recipe the next time. 😉
Ha! Even though my husband and son like them, I usually finish off the leftovers myself, as a side to eggs for breakfast, side to sandwich at lunch, or just a snack themselves – Yum! I agree, adding nuts gives a nice crunch and go really well with brussels sprouts. Nice try, through, Lizzy!!!
My family never was crazy about brussels sprouts until we started sauteeing them too, with some bacon.
I am not big on this veggie, but your picture does tempt. Perhaps this recipe is just what I need to make these sprouts a little bit more popular around here! Have a great day Lizzie.
I am not big on this veggie, but your picture does tempt. Perhaps this recipe is just what I need to make these sprouts a little bit more popular around here! Have a great day Lizzie.
1/2 stick butter! Now we’re talking! Love buttery sprouts! 🙂
Brussels sprout for breakfast…I’ll stick with cheerios.
Heres one for me… noone else will eat them hear but i love them yours look like they are calling me!
oh Liz, I love brussel sprouts. There is not much success here with my kids eating them though. 🙂 These look great!
I love anything with brussels sprouts, and I love Saveur. I’m glad you’re getting the word out about how delicious the sprouts are. Great post!
Yay…..love two savory posts in a row Liz:)! Everyone in my house adores Brussels Sprouts and would be thrilled to have them served for breakfast too! What a lovely recipe, thanks for sharing.
Totally the opposite of Christmas cookies, Lizzy! But when cooked well, just as delicious. If your dad asked for these for breakfast, then I’m sure they must have been heavenly!