I’ve been cheating. On Brussels sprouts. After more than a decade of cooking this stellar (if mis-maligned) vegetable in what I *thought* was the one and only way to make it taste delicious, I’ve become hooked on an entirely new (and faster) preparation method: Sautéed Brussels Sprouts.
Charred and crispy on the outside, lightly caramelized and meaty on the inside, and ready to serve faster than you can say “hustle!” these sautéed Brussels sprouts have become my new go-to quick and easy side dish.
When cooked properly, Brussels sprouts taste fantastic, even addictive. While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have a rich, caramelized flavor, and a tender, satisfying (but not mushy!) texture.
A well-cooked Brussels sprout will speedily displace whatever childhood trauma sad, mushy boiled Brussels sprouts inflicted upon you in the past.
Up until this point, classic Roasted Brussels Sprouts (and their elevated spinoff Roasted Brussels Sprouts with Garlic) have been the side dish stalwarts of our dinner routine. I mix up a pan and pop them into the oven several night a week.
Then, a few weeks ago when I’d planned to roast Brussels sprouts, I realized that due to poor planning, the oven was occupied with other endeavors. I’d have to find an alternative way to cook our Brussels sprouts. I turned to my trusty cast iron skillet and made sautéed Brussels sprouts on the stovetop instead.
The texture and flavor of these sautéed Brussels sprouts is outstanding. So outstanding in fact, they have (for the moment at least) replaced roasted Brussels sprouts as my preferred cooking method.
All you need to make sautéed Brussels sprouts is a heavy-bottomed pan, some olive oil, salt, and 10 minutes over medium-high heat.
I’m going to encourage you to add a splash of acid and maybe a handful of nuts or cheese if you feel so motivated, but if you like, you can just throw the halved Brussels sprouts in the pan and call it a day.
If you’ve been searching for a way to get more vegetables into your diet that a) doesn’t take too much work and b) you’ll actually enjoy eating, this easy sautéed Brussels sprouts recipe is the place to start.
Looking for even more ways to cook delicious, healthy Brussels sprouts (in addition to roasted and sautéed?) Try them shredded in this Shaved Brussels Sprouts Salad. Shaving the spouts thinly and topping them with plenty of lemony dressing also helps to remove their bitterness. (more…)