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

A white bowl of Brussels sprouts

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.

Overhead view of a small white bowl of sauteed Brussels sprouts

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

Easy Sautéed Brussels Sprouts

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

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


  • 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


  1. Cook the Brussels sprouts in boiling, salted water until just tender, 3-5 minutes. 
  2. Drain and allow to cool slightly.  When cool enough to handle, cut each sprout in half.
  3. Heat butter and oil in a large skillet.  Add onions and cook till golden. 
  4. Add minced garlic and Brussels sprouts and saute till sprouts are lightly browned. 
  5. Season with salt and pepper to taste.  Add pecans if using.


Recipe adapted from Saveur magazine.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 71Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 74mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 3g


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 Two photos and one text box collage of sauteed Brussels sprouts