Sautéed Brussels sprouts are crisp on the outside and tender on the inside. This recipe transforms your favorite crucefirous vegetables into a charred and flavorful vegetarian side dish everyone will love. Instead of roasting in the oven, use just a heavy-bottomed skillet over high heat on your stove to achieve the perfect texture and flavor on your Brussels.
This is a fast recipe for a vegetarian side dish perfect for Fall entertaining. You’ll need just a few simple ingredients:
Brussels sprouts, halved so you have plenty of surface area to sear.
Olive oil, for searing.
Salt and pepper for flavor.
Balsamic vinegar or lemon juice for a bit of brightness and acidity.
Flavor additions: fresh herbs, nuts like almonds or pinenuts and grated Parmesan cheese for richness.
To make the dish, simply heat a large skillet to very hot. Add enough olive oil to cover the bottom of the pan and then add the Brussels sprouts. You want as many of the vegetables as possible to cook cut side down, which gives them a better sear.
Leave them undisturbed for 5-8 minutes, until browned. Then stir, season and continue to cook until the brussels are tender and soft on the inside and charred a bit on all sides. Finally, stir in the nuts, if using, and allow the nuts to toast a bit. Add herbs and cheese if you like and serve hot.
The difference between roasted and sautéed Brussels sprouts is that roasting requires you to turn on the oven and get out a big baking sheet. Sauteeing, on the other hand, happens entirely on the stovetop. This way you can better control the heat, oil and how quickly and evenly the vegetables are cooking. You can keep an eye on them the whole time so there’s no risk of burning.
If you want to roast the Brussels sprouts, you can place them on a baking sheet in a 425°F oven coated in oil, salt and pepper. They take 10-15 minutes to cook. Stir them halfway through.
If you don’t finish all of your Brussels sprouts immediately after cooking, it’s best to keep them in the fridge for up to 4 days in an airtight container.
Freezing can cause the vegetables to become soggy, so it’s not recommended. If you do want to try it, however, just make sure the dish is completely cooled before placing in an airtight container and freezing for up to 12 months. Allow the dish to thaw overnight in the fridge before reheating on the stove.
Heat a large cast-iron or another thick-bottomed skillet over medium-high for 4 minutes, until very hot. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to coat the bottom of pan, then add the halved Brussels sprouts. Arrange as many of the Brussels sprouts as you can so they’re cut-side down on the pan. Let the brussels cook, completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear on the cut side.
Sprinkle over the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender on the inside, about 6 to 8 more minutes.
Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the heat remaining in the skillet toast the nuts, stirring constantly so that they toast evenly on all sides and do not burn (if they aren’t cooking at all, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs and grated Parmesan cheese. Serve immediately and enjoy!