These Sautéed Brussels Sprouts are packed with an irresistible flavor that you are going to love. Crispy on the outside and tender in the center, they’re tossed in a smoky-sweet glaze with the perfect touch of heat. This easy side dish is a weeknight winner and special enough for your holiday table.
Brussels sprouts are one of those veggies that people either love or think they don’t—until they try them cooked the right way. In my kitchen, sautéed Brussels sprouts are a go-to side dish.
My version is smoky, slightly sweet, and finished with a sprinkle of crunchy pecans. When I tested this recipe, I knew it had to make it into the regular rotation.
If you love simple veggie sides as much as I do, make sure you check out my Sautéed Broccolini and Sautéed Kale—both are easy vegetable sides perfect for busy weeknights. And if you’re looking for a hearty main to pair this with, these Instant Pot Short Ribs are always a hit at our table.
Ingredients
- Oil: Avocado oil is my go-to for high-heat cooking. You could use olive oil, but watch the heat if you use extra virgin.
- Brussels Sprouts: I recommend using fresh for making sauteed Brussel sprouts.
- Garlic: Freshly minced garlic is best here, but you garlic powder.
- Brown Sugar: Avoiding refined sugar? Maple syrup can be used.
- Smoked Paprika: Regular sweet paprika or a small amount (¼ teaspoon) of chipotle powder can be used depending on your flavor preference.
- Sea Salt: Kosher salt or Himalayan pink salt are easy swaps.
- Cayenne Pepper: Adjust to taste or omit for a milder dish.
- Vinegar: I like the tangy flavor of apple cider vinegar, but white wine vinegar or lemon juice work. You could also use a splash of balsamic vinegar - I recommend omitting the soy sauce if you choose this option.
- Soy Sauce: Tamari or coconut aminos are great gluten-free options.
- Toasted Pecans: Try walnuts, slivered almonds, pine nuts, or pumpkin seeds as alternatives. You could skip the nuts and top with cooked chopped bacon, fresh herbs like parsley or thyme, or grated parmesan cheese.
Tips and Tricks
Don’t overcrowd the pan.
When testing this sautéed Brussels sprout recipe in my kitchen, I found that overcrowding leads to steaming instead of browning. Use a large skillet or work in batches for even caramelization.
Crank up the heat.
One of the most common mistakes in sautéed brussel sprouts recipes is not using high enough heat. Medium-high heat is key for that golden crust and tender bite. Get to know your stovetop and find the best setting for you.
Start with dry sprouts.
Knowing how to sauté Brussels sprouts starts with proper prep. Wet sprouts steam and turn mushy—always pat them completely dry before cooking.
Cut and trim evenly.
To ensure even cooking in any sautéed brussel sprout recipes, trim the tough ends and halve the sprouts. Keep sizes uniform so they cook at the same rate.
Use enough oil.
Skimping on oil results in dry, dull sprouts. For the best results in your sautéed Brussels sprouts, coat them lightly and evenly in oil for crisp, flavorful edges.
Watch the cooking time.
Brussels sprouts can go from perfect to overcooked fast. Cook them just until fork-tender with a rich golden sear to avoid bitterness.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Add garlic to the pan and stir.
Add apple cider vinegar and soy sauce. (If desired, you could also add a pat of butter.)
Cook for 1 to 2 minutes until sauce is absorbed.
Top with toasted pecans and serve warm.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or air fryer, or enjoy them at room temperature in a salad.
30-Minute Sautéed Brussels Sprouts
Ingredients
- 1 tablespoon avocado oil
- 1 pound Brussels sprouts trimmed and halved
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- ⅓ cup toasted pecans
Instructions
- Heat the avocado oil in a large, heavy-duty skillet over medium-high heat. Add the Brussels sprouts to the skillet with as many of the cut sides down as possible. Cook for 5 minutes. Stir, and cook for another 5 to 7 minutes.
- Mix the brown sugar, smoked paprika, salt, and cayenne pepper in a small dish.
- Add the garlic to the pan and stir. Sprinkle with the seasoning mixture and add the vinegar and soy sauce to the pan. Cook for 1 to 2 more minutes.
- Top with pecans and serve warm.
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