How To Cook Sautéed Brussels Sprouts Perfectly In 20 Minutes


It’s astounding how many people hate Sautéed Brussels Sprouts.

Well, actually, not really.

On their own, they aren’t the most delicious vegetable out there and are pretty easy to botch up when it comes to cooking them. I, too, was a non-believer of the vegetable for the longest time – that is, until I found this recipe.

Once you learn the proper way of cooking these tasty green stones, you find that they’re quite scrumptious; they become crispy on the outside yet soft in the middle and are full of irresistible flavor.

So for those who have trouble getting their kids to eat their vegetables and those who don’t like sprouts but want to give ’em another try: this one’s for you.

Here’s an incredible recipe for sautéed brussels sprouts.

What Are Sautéed Brussel Sprouts?

Brussels sprouts are small, green vegetables that somewhat resemble lettuce heads. They taste sweet, slightly smokey, and somewhat bitter when cooked right. If you overcook them, they develop a pungent, dissatisfying flavor (which is likely why so many people have grown to despise them).

Sautéing is when you cook the brussels sprouts at high temperatures with only a little bit of fat or oil. This causes the outer layer of the veggie to become crispy while the center takes on an almost creamy texture.

In my opinion, sautéing is one of the best things you can do to a vegetable as the process is quick and easy, yet the outcome is simply delicious.

Sautéed Brussels Sprouts

About ingredients

Here’s everything you need to cook up some mouthwatering sauteéd brussels sprouts. Want to know the best part about these ingredients? You probably have most of them already!

Brussel Sprouts

The first thing you’ll need is some fresh brussels sprouts. If you only have the frozen stuff on hand, it’ll work for the recipe, but it won’t get as crispy (and won’t taste as good, either!)

Olive Oil

A generous glug of olive oil will ensure that your brussels sprouts get nice and crispy while imparting a subtle flavor to them. You can use other oil types, but I’ve found that olive oil is superior in the taste department.

Unsalted Butter

Unsalted Butter

Olive oil AND butter? Yes, but just a little bit of butter for some added color and savory nuttiness.

Trust me, a tiny amount of butter will go a long way in this simple dish.

Salt and Pepper

As with anything else you cook, make sure to adequately season your brussels sprouts.

Salt will help bring out the natural flavors of the ingredients, while the pepper adds a slight kick and livens everything up.


Ah, garlic. What would we do without you?

Adding a few chopped garlic cloves to your sauteéd brussels sprouts will introduce a new flavor palette to the pan and elevate it to the next level. 

Red Wine Vinegar

Just a splash to liven everything up and balance out the flavors. Alternatively, you could use balsamic vinegar or fresh lemon juice, but I prefer red wine vinegar. What you use is entirely up to you, though!

How To Cook Sautéed Brussels Sprouts Perfectly

Brussels sprouts are small, green vegetables that somewhat resemble lettuce heads. They taste sweet, slightly smokey, and somewhat bitter when cooked right. If you overcook them, they develop a pungent, dissatisfying flavor (which is likely why so many people have grown to despise them).
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer
Cuisine International
Servings 4 people
Calories 124 kcal


  • 1 pound Brussel sprouts
  • 2 Tbsp Olive oil
  • Unsalted butter
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 1 Tbsp Red wine vinegar
  • 1 Garlic clove


  • In a large cast iron skillet or another heavy-bottomed pan, heat up your olive oil on medium-high heat for about 4 minutes.
  • Cut your brussels sprouts in half and finely mince your garlic, then add them to the pan.
  • Shake around and let the sprouts sit for about 5 minutes. They should begin to caramelize and develop a dark coloration on the outside.
  • Add the unsalted butter to the pan and season the sprouts generously with salt and pepper.
  • Use a spoon to baste the butter on top of the brussels sprouts and frequently mix around for another 8-10 minutes. Once the outsides are crispy and the insides are tender, remove the pan from heat.
  • Remove the brussels sprouts from the pan and add a splash of your red wine vinegar.
  • Mix thoroughly and serve while hot.
Keyword brussel sprouts, sautéed brussels sprouts

Tips & Tricks for Sautéed Brussels Sprouts

Here are some hand tips and tricks to keep in mind when handling this recipe:

Don’t cut too much off the stems of your brussels sprouts

If you cut too much of the bottom off, your brussels sprouts will end up falling apart during the cooking process. The trick is to cut the hard part of the stem off while leaving just enough to hold everything together.

Things to add

Want to spruce up the recipe and make it even better? Try adding some bacon! After all, you can’t go wrong with bacon, and it turns out that the cured meat goes exceptionally well with brussels sprouts.

Other things to add:

  • Herbs
  • Red wine
  • Parmesan cheese
  • Pine nuts

Cripsy, but not burnt

You want your sprouts to become crispy but not burnt. If you feel as if your brussels sprouts are on the brink of burning, take the pan away from the heat for a few seconds. This will regulate the temperature of the pan and allow for more even cooking.

Nutrition Information of Sautéed Brussels Sprouts

Sautéed Brussels Sprouts

Nutrition Facts:

Servings: 4
Calories 124

Total Fat 8.5g 11%
Saturated Fat 2.7g 14%
Cholesterol 8mg 3%
Sodium 340mg 15%
Total Carbohydrate 11.2g 4%
Dietary Fiber 4.3g 15%
Total Sugars 2.5g
Protein 4.1g
Vitamin D 2mcg 10%
Calcium 45mg 3%
Iron 1mg 8%
Potassium 455mg 10%


In the end, you can’t go wrong with sautéed brussels sprouts! I mean, what’s not to love? They’re healthy, delicious, and simple to make. Plus, you can add a number of ingredients, such as bacon or nuts, to make this dish even better!

Join the Conversation

  1. wbishop26 says:

    Wow this was amazing considering the short list of ingredients!

  2. LARavenscroft says:

    Very good! Thanks for sharing.

  3. lovemycrock says:

    We really enjoyed these. I will definitely make these again – thank you!

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