The Best, Easiest Sautéed Brussels Sprouts
These perfect Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining.
Serves4
Prep5 minutes
Cook15 minutes
For me, the best sautéed Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining. To achieve this, I like to cut them in half so I have a flat surface to sear. Then I heat some olive oil in the pan, add the sprouts (and some salt!) cut-side down, and sear undisturbed. Only then do I toss and continue to cook. The sprouts will continue to brown and that’s okay — that’s where all the delicious savory flavors come from. Transfer to a serving dish and season with salt. It takes just a few minutes — proof that sometimes the easiest way is the best way!
These Brussels sprouts are great on their own, but you can absolutely add them to grain bowls, or dress them up a bit for your Thanksgiving table. I like to make a dressing with walnuts, anchovies, and garlic to serve alongside. Or, try sautéing them with fish sauce caramel. You can also add dried cranberries and pistachios for sweet-and-salty vibes.
Sautéed Brussels Sprouts
These perfect Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining.
Prep time 5 minutes
Cook time 15 minutes
Serves 4
Nutritional Info
Ingredients
- 1 pound
Brussels sprouts
- 4 tablespoons
olive oil, divided
- 1/2 teaspoon
teaspoon kosher salt, divided, plus more as needed
Instructions
Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are golden brown, about 2 minutes.
Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container up to 4 days.