This Sautéed Brussel Sprouts Recipe is seasoned simply with salt and pepper. Pan-fried in butter and olive oil, they are easy to make and delicious! This festive dish is finished with a sprinkle of pomegranate arils to brighten the flavors!
Next time try Oven Roasted Brussels Sprouts and Butternut Squash. It's such an easy recipe!
Why you'll love this recipe
Did you guys know I'm the (self-proclaimed) Queen of Brussels Sprouts? Tis true! If you look up How to Steam Brussels sprouts in google, little ole' Bowl Me Over is on the first page in google, something I'm really proud of.
I do like Brussels sprouts - pan-fried, steamed or roasted - never met one I didn't like.
And oooh! Don't forget about pickled. Topping off a Whiskey Old Fashioned (sour of course) with a spear of pickled Brussels? YUM!!!
How about you? Sautéed Brussel sprouts often get a bad rap. People have strong opinions, lol! It's your choice and there's no wrong answer!
✔️ It only takes 10 minutes to cook.
✔️ This is a quick and easy recipe made with simple ingredients.
✔️ Pan frying Brussels Sprouts are an easy way to enjoy a delicious side dish and it's perfect for Christmas or Thanksgiving Dinner.
You'll only need a handful of simple ingredients. For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh brussel sprouts - choose bright green, firm sprouts.
- butter and olive oil - to caramelize the vegetables
- salt and pepper - for seasoning
- pomegranate seeds - to brighten the flavor of this dish
This sautéed Brussels sprouts recipe is an easy side dish. You'll start by cleaning them. I have step-by-step directions here to store and clean them, but let me walk through the basics with you.
- Clean the sprouts, rinse well under cool water. Dry completely with a paper towel or a clean kitchen towel.
- Remove yellow or brown outer leaves, trim ends and with a sharp knife, slice in half.
- Place a large skillet over medium heat on the stovetop.
- Add butter and olive oil.
- Next, add the sliced brussel sprouts, cut side down.
- Saute uncovered. Do not stir, allow to cook for five minutes. Make sure you get a good sear. You want them to be golden brown to get that caramelized flavor.
- Give the sauteed brussel sprouts a good stir, allow to cook for another 2-3 minutes.
- Using a fork, check to see if they are tender. If not, cook for another couple of minutes.
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The key to caramelizing Brussels sprouts in butter and olive is allowing them to cook and sauté undisturbed. Don't stir or push them around the pan. Allow them to roast. If you stir them around too much, they will steam as opposed to caramelizing.
When you choose Brussels at the grocery store, look for bright green colors, including the stem. If the stem is brown or dark, discard it.
They are best if used within the first couple of days of bringing them home. You'll know brussel sprouts are bad if they have a strong odor. They shouldn't smell that way! If that's the case just discard them.
Seasoning the sprouts simply with salt and pepper enhances their flavor. See that dark brown caramelization and how the edges are brown and crispy?
That's what gives them flavor!
When it comes to sautéing, brown food tastes good and the best way to get that is patience. Allow your pan and the ingredients to do the work for you.
Dry the sprouts off completely before sautéing - if they aren't dry they will steam, rather than crisp up.
No pomegranate seeds? Use dried cranberries. They are super festive as well!
If the cranberries are dried out and gummy rehydrate them by soaking in ginger ale - that will plump them right up!
Try a drizzle of balsamic vinegar over the top of the sauteed sprouts right before serving, yum! Use high quality balsamic reduction.
A sprinkle of red pepper flakes adds a little heat.
Adding crispy bacon is so good!
Refrigerate - Stove leftovers in an airtight container up to three days.
Reheat - these are best reheated on the stovetop or in your air fryer.
- Shaved Brussels Sprouts Salad - This easy to make salad is delicious, healthy and full of crunch! Topped with a tangy dressing and fresh fruit, it's a great side salad!
- Butternut Squash Pasta Recipe - with a creamy butternut squash sauce, Brussels sprouts and mushrooms. This is excellent!
- Classic Steamed Brussels Sprouts - this simple recipe takes only minutes to make. Steaming them keeps them bright, green and fresh!
Still hungry for great side dishes? I gotcha covered - be sure to check out Thanksgiving Side Dish Recipes. Now it's not just for T-Day but for holidays, Sunday dinners and every day of the week.
More delicious vegetable side dishes
I'm a veggie gal, what can I say? A great side dish is often overlooked, but let's change all that! Be sure and try this recipe for Pan-Roasted Vegetables, they make their own sauce while cooking, YUM!
Another favorite of mine is Buttered Rutabagas - so delicious! Here are a few more I think you'll really enjoy!
Chard may be something you've passed by in the store, but I'm telling. you once you learn how to cook Swiss chard, you'll be making it often!
This simple side is perfect with so many meals!
- Serve it with this bone-in prime rib recipe - perfect with a rich meal.
- It's traditional to serve it with your holiday meal, so if you're making this easy turkey recipe it would be yummy there too!
- If you are expecting a small crowd for the holidays, make this crockpot pot turkey and stuffing and serve the sautéed Brussels sprouts also - delicious!
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Sautéed Brussel Sprouts
- 1 ½ pounds fresh Brussels sprouts
- 1 tablespoon butter
- 2 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup pomegranate arils optional
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- Run the Brussels sprouts under cold water to clean them well. Trim the ends and remove any brown leaves and discard. Slice them in half.
- Place a cast iron pan over medium heat on the stovetop. Add the butter and olive oil, heat until hot and bubbly.
- Next add the halved brussels sprouts. Flip them over so the flat side is flat on the bottom of the pan. Place in a single layer. Saute uncovered and undisturbed for 5 minutes. Do not stir, allow to cook and caramelize.
- Give a good stir, allow to cook for another 2-3 minutes, again let it cook and caramelize.
- Using a fork, check to see if they are tender. If not cook for another couple of minutes. When tender remove and spoon into a serving dish. Top with pomegranate arils.