I wasn’t a fan of Brussels sprouts for years until a friend showed me a simple sautéed version that completely changed my mind. She shreds the sprouts first, then quickly sautés them with garlic and oil so that every bite is evenly seasoned and perfectly tender. I added a bit of minced shallot to the original method and loved the extra depth it brought—this makes a lovely side dish for a weeknight dinner or as part of a holiday spread.
Sautéed Brussels Sprouts
This straightforward recipe brightens the natural flavor of Brussels sprouts while keeping the texture light. Shredding the sprouts increases the surface area exposed to the pan so the oil, garlic, and shallot coat and caramelize them quickly. The result is a dish with mild char, savory aromatics, and a pleasant, slightly sweet finish. It’s fast to prepare—about 15 minutes total—and pairs well with roasted meats, grilled fish, or a hearty grain bowl.
Yield: 4 servings (about 1/2 cup per serving)
Prep time: 5 mins Cook time: 10 mins Total: 15 mins
Calories: 82 kcal per 1/2 cup serving • Protein: 4 g • Carbs: 12 g • Fat: 3.5 g • Fiber: 4.5 g
Ingredients
- 1 lb Brussels sprouts, outer leaves removed, washed and finely shredded
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Thoroughly wash the Brussels sprouts and trim any tough stems. Finely shred them using a sharp knife, mandoline, or food processor fitted with a shredding blade.
- Heat the olive oil in a large sauté pan over medium heat. Add the minced shallot and cook for about 2 minutes until softened and fragrant.
- Add the garlic and sauté briefly—about 30 seconds to 1 minute—until it just begins to turn golden, taking care not to burn it.
- Toss in the shredded Brussels sprouts, then season with kosher salt and freshly ground pepper. Sauté on medium-low heat for 4–5 minutes, stirring frequently, until the sprouts are tender and slightly caramelized at the edges.
- Taste and adjust seasoning as needed. Serve immediately while warm.
Notes & Tips
- Shredding the sprouts rather than halving them gives quick, tender results and lets the seasoning cling to more surface area.
- For a deeper flavor, increase the heat at the end of cooking for a minute or two to develop more color, but watch carefully to prevent burning.
- To add richness, finish with a small pat of butter or a sprinkle of grated Parmesan. For a bright contrast, squeeze a little fresh lemon juice over the finished dish.
- To make this dish heartier, stir in cooked pancetta or crisp bacon pieces, or toss with toasted walnuts for crunch.
- Leftovers keep well in the refrigerator for 2–3 days. Reheat gently in a skillet over low heat to maintain texture.
Variations
Try adding different aromatics and finishes to keep this basic method fresh:
- Sherry vinegar or balsamic glaze for a sweet-tangy finish.
- Red pepper flakes for a touch of heat.
- Mustard seeds or whole-grain mustard stirred in at the end for complexity.
- A drizzle of toasted sesame oil and a sprinkle of soy sauce for an Asian-inspired twist.
Nutrition (per 1/2 cup)
Calories: 82 kcal • Carbohydrates: 12 g • Protein: 4 g • Fat: 3.5 g • Saturated Fat: 0.5 g • Sodium: 29.5 mg • Fiber: 4.5 g • Sugar: 2.5 g
Serving Suggestions
This sautéed Brussels sprouts dish complements roasted poultry, grilled salmon, pork chops, or can be served as a warm salad topping for grains like farro or quinoa. It also works well on a Thanksgiving plate as a lighter alternative to heavier sides.
More Brussels Sprouts Side Dish Recipes
- Raw Shredded Brussels Sprouts with Lemon and Oil
- Sautéed Brussels Sprouts with Pancetta
- Grilled Brussels Sprouts with Balsamic Glaze
- Shredded Raw Brussels Sprout Salad with Bacon and Avocado
- Roasted Brussels Sprouts and Butternut Squash
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Buffalo Brussels Sprouts with Crumbled Blue Cheese
- Brussels Sprouts Gratin
- Maple Soy Glazed Roasted Brussels Sprouts and Butternut Squash with Bacon