Sautéed Brussels Sprouts (With Video and Recipe Steps)

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

8

Our easy recipe for sautéed Brussels sprouts calls for just three ingredients and is ready in 20 minutes. Cooked in a hot skillet with olive oil, the sprouts become caramelized and nutty tasting and need only a squeeze of bright lemon juice before they’re ready to serve. We add a small amount of water toward the end of the cooking process to make sure the Brussels become tender all the way through. Unlike other vegetables that can handle being cooked ahead of time, Brussels sprouts benefit greatly from being prepared just before serving and taste best hot from the pan. This simple, delicious recipe is just as suited to being part of a holiday feast as it to a casual weeknight dinner.

Sauteed Brussel Sprouts — Credit:
Grant Webster

Ingredients for Sautéed Brussels Sprouts

Brussels sprouts: When shopping for this recipe, choose bright green sprouts that feel firm and heavy for their size. You'll trim off any leaves that look wilted or discolored, but it's always best to start with sprouts that look great from the get go. If you're lucky enough to find them still on the stalks, snatch them up—they'll have the best, freshest flavor. Avoid buying sprouts that have been pre-prepped as they tend to be drier than those sold whole.

Olive oil: We prefer to use extra-virgin olive oil in this recipe to add a little extra flavor to the sprouts. however you can swap in a neutral oil or even light olive oil in a pinch.

Lemon juice: A finishing splash of lemon juice cuts through the smoky fat and caramelized flavor to add a touch of brightness to this simple side. Use fresh squeezed lemon juice, if possible, for the best flavor.

Prepping Brussels Sprouts for This Recipe

Before cooking the sprouts, you'll want to trim off the tough bottom part where they met the stalks and remove any leaves that look wilted or discolored. Then, simply slice each one in half from top to bottom.

You'll know it's time to add the sprouts to the pan when the oil is shimmering and just beginning to throw off wisps of smoke.

Why You Shouldn't Make This Dish Ahead

We don't recommend cooking Brussels sprouts ahead of time as they tend to become soggy and take on an unpleasant aroma the longer they sit. That being said, you can certainly trim and halve the sprouts up to one day ahead of time to cut down on day-of prep work; keep them refrigerated in an airtight container until you're ready to use them.

Directions

Sauteed Brussel Sprouts Ingredients — Credit:
Grant Webster

Heat oil; cook sprouts until caramelized:

In a large skillet, heat oil over medium-high. Add Brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes.

Credit:
Grant Webster
Add water and continue to cook; toss with lemon juice:

Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Credit:
Grant Webster

How to Store Leftovers

If you have any leftover Brussels sprouts, you can store them in an airtight container for up to four days. Note that they'll have the best flavor if eaten within the first two days.

Variations

There are a few easy ways to make this easy side dish your own:

Sauté some chopped bacon in the skillet, then remove it and pour out the fat before adding the olive oil and sprouts; sprinkle the cooked sprouts with the crisped bacon before serving.
Toss in some sliced shallot or thinly sliced garlic midway through cooking to add extra depth.
Instead of lemon juice, try apple cider vinegar, red wine vinegar, or lime juice.
Top the finished sprouts with shredded Parmesan cheese or chopped toasted nuts (try almonds or pecans) just before serving.