Easy Sauteed Brussels Sprouts
This is one of my favorite recipes for Brussels sprouts! This sautéed Brussels sprouts recipe with balsamic and garlic is quick, easy, and incredibly delicious. If you’ve never tried sautéed Brussels sprouts, you’re in for a treat. Shredding them helps them cook quickly in the pan, making them tender and sweet. Then, we’ll take them to the next level with garlic, balsamic vinegar, dried cranberries, and toasted nuts. The combination is irresistible! And here’s a little Brussels sprouts trivia for you: it’s always ‘Brussels sprouts’, not ‘Brussel sprouts,’ even when you’re talking about just one! Looking for more ways to enjoy Brussels sprouts? Check out our roasted Brussels sprouts. It’s another family favorite! Key Ingredients Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. For this recipe, you can use loose sprouts, those still attached to the stalk, or even pre-shredded bags for convenience. Olive Oil or Butter: I love butter for this recipe, but you can substitute it with your favorite cooking oil if you prefer. Garlic: I’m pretty generous and use 3 cloves, but feel free to decrease or increase depending on your taste. Balsamic Vinegar: Look for good-quality, thick balsamic vinegar for this recipe, as we will drizzle it over the shaved sautéed Brussels sprouts just before serving. Dried Cranberries and Nuts: I love the chewy texture and sweetness that dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be fantastic. Toasted sunflower or pumpkin seeds make a great substitute if you need to keep the dish nut-free. Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. For this recipe, you can use loose sprouts, those still attached to the stalk, or even pre-shredded bags for convenience. Olive Oil or Butter: I love butter for this recipe, but you can substitute it with your favorite cooking oil if you prefer. Garlic: I’m pretty generous and use 3 cloves, but feel free to decrease or increase depending on your taste. Balsamic Vinegar: Look for good-quality, thick balsamic vinegar for this recipe, as we will drizzle it over the shaved sautéed Brussels sprouts just before serving. Dried Cranberries and Nuts: I love the chewy texture and sweetness that dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be fantastic. Toasted sunflower or pumpkin seeds make a great substitute if you need to keep the dish nut-free. How to Make Sautéed Brussels Sprouts These Brussels sprouts are incredibly versatile! They are easy enough for a weeknight dinner and double as one of my favorite holiday side dishes. I love shredding them because they cook quickly and evenly, like when I make our popular sautéed cabbage. To shred them, remove any tattered, tough, or bruised outer leaves. Then, you have two options: either slice the sprouts into thin discs or cut them in half lengthwise and then slice them crosswise. Once your sprouts are shredded, it’s time to sauté! Heat your favorite cooking fat (I’m partial to butter) in a large skillet over medium heat. Add the shredded Brussels sprouts, minced garlic, and a pinch of salt and pepper to the pan. As they cook, stir them occasionally until they become wilted, tender, and slightly caramelized. At first, it might look like there’s too much in the pan, but don’t worry! The sprouts will wilt down significantly, just like when sautéing spinach. When the Brussels sprouts are vibrant green, and a few shreds have started to turn light brown, toss in the balsamic vinegar, dried fruit, and nuts. And that’s it! Super easy, pretty, and delicious. If you’re a fan of sautéed veggies, be sure to explore some of our other delicious recipes! Our easy sautéed zucchini is garlicky and perfect for a quick weeknight meal. For a simple and elegant side dish, try our garlic butter sautéed green beans. And don’t miss our easy sautéed kale. Easy Sauteed Brussels Sprouts PREP 10 mins COOK 10 mins TOTAL 20 mins PREP 10 mins COOK 10 mins TOTAL 20 mins This easy recipe for sautéed Brussels sprouts is delicious. As the sprouts cook in the pan, they wilt down, turn tender, and become sweet. We love a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work. *Use a good-quality, thick balsamic vinegar or a balsamic glaze for this recipe. 4 to 6 Servings You Will Need 1 pound (450g) Brussels sprouts 2 tablespoons butter or olive oil 3 medium garlic cloves, minced, 1 tablespoon 1/2 teaspoon fine sea salt or more to taste 1/2 teaspoon fresh ground black pepper 1 tablespoon good-quality, thick balsamic vinegar 1/2 cup (57g) dried cranberries 1/2 cup (70g) pine nuts, lightly toasted Directions 1Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them. 2Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook. 3Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes. 4Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed. 1Remove any tattered, tough, or bruised outer leaves. To shred the Brussels sprouts, cut each sprout in half lengthwise, then place them cut-side-down and thinly slice them. 2Melt the butter in a large skillet over medium-high heat. Add the shredded Brussels sprouts, garlic, pepper, and salt. It might seem too much for the pan, but the sprouts will wilt down as they cook. 3Cook, stirring occasionally, until the Brussels sprouts are bright green, tender-crisp, and lightly browned on the edges, 4 to 6 minutes. 4Turn the heat to low, and then stir in half of the balsamic vinegar, all of the cranberries, and all of the pine nuts. Taste, and then season with more balsamic vinegar, salt, and pepper as needed. Adam and Joanne's Tips Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days. The nutrition facts provided below are estimates. Storing: Store the Brussels sprouts in an airtight container in the refrigerator for up to 4 days. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 1/6 of the recipe / Calories 180 / Total Fat 10.7g / Saturated Fat 3.5g / Cholesterol 10.2mg / Sodium 222.5mg / Carbohydrate 20.9g / Dietary Fiber 4.8g / Total Sugars 11.8g / Protein 4g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us