The Best, Easiest Sautéed Brussels Sprouts

published Nov 10, 2020
thanksgiving
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

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Sautéed Brussels sprouts close up.
Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

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!

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

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

  1. 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.

  2. 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.