Forget everything you thought you knew about Brussels sprouts! These tiny green powerhouses are about to transform from childhood nightmare to your new favorite side dish. Our Easy Sauteed Brussels Sprouts recipe is a game-changer that will turn these humble vegetables into crispy, golden-brown delights that are so delicious, you'll be fighting over the last bite. Prepare to be amazed by a cooking method that brings out the most incredible caramelized flavor and perfect texture in just 20 minutes!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Thoroughly wash the Brussels sprouts under cool running water. Trim off the tough stem ends and remove any discolored or yellowing outer leaves.
- Using a sharp knife, carefully cut each Brussels sprout in half lengthwise. This ensures even cooking and helps them caramelize nicely.
- Pat the halved Brussels sprouts completely dry using clean paper towels. Removing excess moisture is crucial for achieving a crispy, golden-brown exterior.
- Heat a large skillet or cast-iron pan over medium-high heat. Add olive oil and allow it to warm for about 30 seconds until it shimmers.
- Carefully place the Brussels sprouts cut-side down in a single layer in the hot pan. Avoid overcrowding to ensure proper browning and caramelization.
- Let the Brussels sprouts cook undisturbed for 5-7 minutes, allowing them to develop a deep golden-brown crust on the cut side.
- Using tongs, flip the Brussels sprouts and cook the other side for an additional 3-4 minutes until they are tender and have a beautiful caramelized color.
- Season generously with salt and freshly ground black pepper to enhance their natural flavors.
- Optional: Drizzle balsamic vinegar over the Brussels sprouts in the last minute of cooking for added depth and tangy sweetness.
- Transfer the sauteed Brussels sprouts to a serving dish and serve immediately while hot and crispy.
Tips
- Dryness is Key: Always thoroughly pat your Brussels sprouts dry before cooking. Excess moisture prevents that coveted crispy exterior.
- Cut-Side Down Matters: Place the sprouts cut-side down in the pan to achieve maximum caramelization and golden-brown color.
- Don't Overcrowd: Use a large skillet and cook in a single layer to ensure even cooking and proper browning.
- High Heat is Your Friend: Medium-high heat creates the perfect crisp exterior while keeping the inside tender.
- Seasoning Hack: Add salt and pepper generously, and consider a splash of balsamic vinegar for an extra flavor punch.
- Serve Immediately: These Brussels sprouts are best enjoyed hot and crispy right out of the pan.Pro Tip: For extra crunch, you can add some toasted pine nuts or crispy bacon bits just before serving for a gourmet touch!
Nutrition Facts
Calories: 110kcal
Carbohydrates: 10g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
