Once you’ve made this 15-minute recipe for sauteed Brussels sprouts a time or two you’ll know the recipe by heart. Then you’ll make it all the time! Pan-cooked brussels are simple, fast, and their golden brown patina and perfectly tender texture is absolutely delicious. They’re the perfect easy side dish!

sauteed brussels sprouts browned and tossed with herbs and balsamic in a cast iron skillet

Table of contents

Jump to Recipe·Print Recipe

About These Sauteed Brussels Sprouts

We all love the simplicity of Steamed Brussels Sprouts because cooking them on the stove is so much faster than Roasted Brussels Sprouts. But there are times when you crave that delicious caramelized flavor of roasted sprouts, but need the ease and speed of stovetop cooking. For those times, turn to these Sauteed Brussel Sprouts!

  • Versatile and a Fan Favorite: It’s the perfect healthy side dish for nearly any meal! Whether it’s for a weeknight dinner side, or you’re making a heaping bowl for Thanksgiving dinner, these perfectly caramelized pan-fried Brussels sprouts are the perfect vegetable dish that’ll satisfy everyone. 
  • Easy and Fast: All you have to do is throw your Brussels sprouts in a hot saute pan, along with a few seasonings and balsamic, and you’ll have a healthy side dish in a few short minutes.
Jump to Recipe·Print Recipe

More Brussels Sprouts Recipes

black skillet with Brussels and wooden spoon

Skillet Brussels Sprouts with Chorizo
a bowl of hazelnut brussels sprouts

Brussels Sprouts with Hazelnuts
Shaved Brussel sprouts in circular white bowl.

Kale and Shaved Brussels Sprouts Salad
Chicken and Brussels Sprouts Sheet Pan DInner on a sheet pan and also on a plate from overhead

Chicken and Brussels Sprouts Sheet Pan Dinner
roasted brussels sprouts with crumbled bacon in a blue bowl on an orange napkin with sedum flowers

Maple Bacon Roasted Brussels Sprouts
close-up of the pasta with brussels sprouts and bacon with Parm on top

Brussels Sprouts Pasta Carbonara

Key Ingredients for Pan Fried Brussels Sprouts

brussels sprouts, balsamic vinegar, garlic, herbs, salt, pepper, cooking oil, and water all on a white surface to make simple sauteed brussels sprouts in a cast iron skillet

Here are the ingredients you’ll need for this recipe. Make sure to find all the measurements in the printable recipe card below.

  • Brussels Sprouts: Trim your sprouts with a sharp knife and remove any discolored (yellowed) leaves. Cut smaller sprouts in half or quarters if you have large sprouts.
  • Avocado Oil: Or use another neutral cooking oil that has a high smoke point. You could also use olive oil.
  • Garlic: Finely chop the fresh garlic cloves.
  • Herbs: Chopped fresh oregano, thyme, and parsley.
  • Balsamic: You can use balsamic vinegar, balsamic glaze, or even a balsamic reduction.
  • Seasonings: Salt and black pepper.
Jump to Recipe·Print Recipe

How to Make Sautéed Brussels Sprouts

Two side by side photos of brussels sprouts cooking in a cast iron skillet. The one on the right has started to smoke a little bit.

Step 1: Heat Pan and Brown Brussels Sprouts

Choose a large heavy skillet with a well-fitting lid. Heat the oil in the skillet over high heat until it’s just barely starting to smoke. Add the brussel sprouts in a single layer, and let them cook, stirring once or twice until they’re browned in spots. This step should take 3 to 5 minutes. 

Step 2: Add Seasonings

Add garlic, salt and pepper and cook, stirring once or twice until the garlic is fragrant and just barely starting to brown, 1 to 2 minutes.

two side by side photos of brussels sprouts cooking in a hot skillet. The left one is covered as it steams and the right one has herbs added to the top

Step 3: Cover and Steam to Soften

Immediately add water and cover the pan with the lid. Let the Brussels sprouts steam until they’re just tender when pierced with a fork, 5 to 7 minutes. If the water seems to completely evaporate, add a couple of tablespoons more to continue to let the Brussels steam. Be mindful to avoid overcooked sprouts.

Step 4: Herbs and Balsamic

Remove from the heat and stir in herbs. Drizzle with balsamic just before serving. 

brussels sprouts browned and tossed with herbs and balsamic in a white bowl with a serving spoon
Jump to Recipe·Print Recipe

Leftovers, Reheating and Make Ahead

  • Leftovers: To store leftover sautéed brussel sprouts, first allow them to cool completely. Then, store them in an airtight container in the refrigerator.
  • Storage: The leftover sprouts will keep in the refrigerator for 3-4 days.
  • Reheating: To rewarm your brussels sprouts, either use the oven (350 F for about 5 minutes, in a single layer), skillet (toss on hot skillet until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mushier with this method.

Serving Suggestions

These simple sauteed sprouts are super versatile and will go with any main course protein recipes on our site! Here are some of our favorite ways to pair these brussels sprouts:

Jump to Recipe·Print Recipe

Variations To Try and Substitutions

  • Garnish your sprouts with a sprinkle of red pepper flakes for a bit of spice.
  • Try adding shaved Parmesan cheese over them before servings.
  • Similarly, add a little bit of lemon zest on top (with parmesan if you want) is a great way for a bit of citrus.
  • Make the brussels sprouts with bacon: Cook the bacon in the pan, remove, cook brussels in the bacon fat before returning the crumbled bacon to the pan and mixing it with sprouts.
  • Toast some nuts to toss with your brussels sprouts for extra flavor and texture. Toasted pine nuts would be delicious, especially for the holidays.
  • Whip up a garlic butter and drizzle it over your veggie side dish for an additional burst of garlic.
  • Add maple syrup in some capacity! You can use our maple balsamic vinaigrette, or simply drizzle a little bit over your dish before serving.
Jump to Recipe·Print Recipe

FAQs for How To Cook Brussels Sprouts On The Stove

Do I blanch Brussels sprouts before sauteing?

You don’t have to! Our method is a one pan way to skip this step. If you want to blanch them, make sure to shock them in a bowl of ice water or rinse under cold running water. Then dry them well on a clean kitchen towel before sauteeing them. This is particularly helpful when making this dish ahead (as for a holiday meal.) This is a great way to soften the brussel sprouts before caramelizing them in the skillet and it can help to mitigate any bitterness.

How do I get the bitterness out of Brussels sprouts?

Caramelizing the Brussels in the hot skillet will bring out their natural sweetness and make them taste almost nutty. Pairing balsamic vinegar (which is sweet and sour) will counter balance any bitter flavors. Love sprouts with a bit of crispy browned bits? Try these crispy air fryer Brussels sprouts from Live Eat Learn.

Are Brussels sprouts good for you?

Brussels sprouts are a delicious vegetable that’s good as a part of a balanced diet. They contain vitamin C, vitamin K, folic acid, beta-carotene, and tons of fiber. 

Can Brussels sprouts be eaten raw?

Yes, you can enjoy brussels sprouts raw! They have a satisfyingly crunchy texture that’s amazing in salads. You can also just trim their stems, chop them up, and enjoy them as a part of a veggie board with hummus or dressing (try our ranch yogurt dressing.) They’re also delicious when shaved and tossed with lemon and olive oil or used in a slaw like our brussels sprouts slaw with bacon and blue cheese.

Jump to Recipe·Print Recipe

More Sauteed Vegetable Side Dishes

If you love this easy healthy veggie recipe, make sure to check out some more from our stellar collection of vegetables recipes.

the sauteed chard in the skillet, close-up

Simple Sautéed Swiss Chard
sauteed bok choy garnished with sesame seeds very close up with a spoon

Simple Sauteed Bok Choy
a skillet with the sauteed Napa cabbage in it

Simple Sautéed Napa Cabbage Recipe
top view of Sautéed portobello mushrooms in a black skillet with a spoon.

Easy Sautéed Portobello Mushrooms

Simple Skillet Green Beans
sauteed kale with cider vinegar in circular white serving dish

Sautéed Kale with Cider Vinegar
More Vegetable Recipes

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sauteed brussel sprouts in a skillet with a large spoon

Simple Sauteed Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: Katie Webster
  • Total Time: 15 mins
  • Yield: 4 servings (1 cup each) 1x
Print Recipe

Description

One thing is for sure: Once you’ve made this simple sauteed Brussels sprouts recipe a few times you’ll know the recipe by heart. And a second thing: then you’ll make it all the time! Pan-cooked brussel sprouts are simple, fast, and their golden brown patina and perfectly tender texture is absolutely delicious! They’re the perfect easy side dish!

Ingredients

Scale
  • 2 tablespoons avocado oil, neutral cooking oil or olive oil
  • 6 cups Brussels sprouts, trimmed and cut in half (20 oz)
  • 2 cloves garlic, finely chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/4 cup water plus more if needed
  • 2 tablespoons chopped fresh oregano, thyme and parsley
  • 1 tablespoon balsamic vinegar or balsamic glaze

Instructions

  1. Choose a large heavy skillet with a well fitting lid. Heat oil in the skillet over high heat until just barely starting to smoke. Add Brussels sprouts in a single layer, and let cook, stirring once or twice, until browned in spots, 3 to 5 minutes. 
  2. Add garlic, salt and pepper and cook, stirring once or twice until the garlic is fragrant and just barely starting to brown, 1 to 2 minutes.
  3. Immediately add water and cover with the lid and let the Brussels sprouts steam until just tender when pierced with a fork, 5 to 7 minutes. If the water seems to completely evaporate add a couple tablespoons more to continue to let the Brussels steam.
  4. Remove from the heat and stir in herbs. Drizzle with balsamic just before serving.

Notes

To store leftover sauteed brussels sprouts, first allow them to cool completely. Then, store them in an airtight container in the refrigerator.

The leftover sprouts will keep in the refrigerator for 3-4 days.

To rewarm your brussels sprouts, either use the oven (350 F for about 5 minutes, in a single layer), skillet (toss on hot skillet until warmed through), or air fryer (350 F for about 5 minutes). The microwave is also an option, but the sprouts will get mushier with this method.

  • Prep Time: 5 mins
  • Active Time: 15 mins
  • Cook Time: 10 mins
  • Category: Side Dishes
  • Method: Stove Top
  • Cuisine: Vegetables

Nutrition

  • Serving Size: 1 cup
  • Calories: 128
  • Sugar: 4 g
  • Fat: 8 g
  • Carbohydrates: 13 g
  • Fiber: 4 g
  • Protein: 4 g

Did you make this recipe?

Make sure you come back to the recipe post to leave a star rating and review.