These sauteed brussels sprouts are cooked with butter, garlic and herbs until tender and caramelized. An easy and versatile side dish that pairs perfectly with chicken, beef and seafood, and is a great addition to any holiday meal.
You can never go wrong with a green vegetable to pair alongside your favorite dinner recipes. I serve a veggie every night such as Italian salad, roasted asparagus, green beans almondine or these simple yet satisfying brussels sprouts.
Brussels sprouts get a bad rap sometimes. People remember the mushy, overcooked sprouts that they grew up being forced to eat. These sauteed brussels sprouts are full of flavor and have the perfect texture – no mushy veggies here! Best of all, this dish takes just 15 minutes to cook.
These pan fried brussels sprouts are perfect for everyday dinners as well as holidays like Thanksgiving and Christmas. Enjoy this veggie with classic dishes like smoked turkey, sausage stuffing and candied yams! If you want more sauteed veggies, you have to try my sauteed kale, glazed carrots and sauteed broccolini.
Table of Contents
Sauteed Brussels Sprouts Ingredients
To make this recipe, you will need butter, brussels sprouts, garlic, Italian seasoning, kosher salt, black pepper, chicken broth and fresh parsley.
- Brussels Sprouts: Look for brussels sprouts that are all about the same size. You want them to cook in about the same amount of time. Look for smaller brussels sprouts for more tender vegetables.
- Butter: Butter give the veggies the best flavor. You want enough butter so the sprouts can absorb the flavor.
- Chicken Broth: I use chicken broth to give the veggies a rich, savory flavor.
- Parsley: Parsley garnishes the dish with a bright color and fresh flavor. You can use sliced green onions or fresh herbs like chopped dill if you prefer.
How Do You Make Sauteed Brussels Sprouts?
It’s easy to make buttery, flavorful brussels spouts that will amaze at dinnertime. To make this sautéed brussels sprouts recipe, first melt some butter in a pan or large skillet. Place the halved brussels sprouts face down in the pan. After a few minutes, stir the sprouts and add in chicken broth, seasonings and minced garlic. The sprouts will simmer for a few minutes until tender. Once the sprouts are done, drain the liquid from the pan, and the sprouts are ready to serve with a little parsley for garnish.
How To Prepare Brussels Sprouts
- Wash your brussels sprouts thoroughly.
- Cut a thin slice off the stem end with a sharp knife and remove any outer leaves that look damaged.
- Cut the brussels sprouts in half so the middle of the sprouts cook through and you get a nice sear on the sprouts.
Tips For The Perfect Brussels Sprouts
- Let the sprouts sear in the pan before flipping them so they get that nice caramelized texture and flavor.
- To make this sauteed brussels sprouts recipe vegan, use olive oil instead of butter and vegetable broth instead of chicken broth.
- This recipe calls for dried Italian seasoning which is a blend of herbs such as oregano, parsley, and basil. It is available in the spice aisle of most grocery stores. Alternatively, you can make your own Italian seasoning!
- Serve your sauteed brussels sprouts alongside main course options such as grilled turkey breast, arroz con pollo, maple dijon chicken, chicken riggies, pierogi casserole, a calzone or chicken cacciatore.
Quick Tip
Add the garlic towards the very end of the cooking time so that it doesn’t burn.
Recipe FAQs
You do not need to blanch brussels sprouts before you sauté them. The sprouts will get plenty tender as they simmer in the chicken broth.
It takes about 7-10 minutes to cook brussels sprouts on the stove top. The time will depend on the size of your sprouts. Cutting the sprouts in halves or quarters will keep the cook time short.
Brussels sprouts will stay good up to 3 days in an airtight container in a refrigerator. You can reheat them on a stove top in a little butter or olive oil.
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Flavor Variations
While I enjoy this sauteed brussels sprouts recipe as-is, sometimes I add other ingredients that I happen to have around the house to spice things up a bit!
- Sun Dried Tomatoes: Add 1/3 cup of chopped oil packed sun dried tomatoes.
- Mushrooms: Cook 8 ounces of sliced button mushrooms before you add the sprouts to the pan.
- Shallots: Substitute 1/4 cup of finely minced shallots for the garlic.
- Olives: Add 1/3 cup of sliced kalamata olives.
- Cheese: Sprinkle feta or Parmesan cheese over the sprouts before serving.
- Nuts: Add 1/4 cup of toasted pine nuts or chopped walnuts or sliced almonds right before serving.
- Bacon: Toss some cooked crumbled bacon in with the finished dish.
- Flavorings: Feel free to add a little fresh lemon juice or balsamic vinegar during the cooking process. You could even drizzle a balsamic glaze over the sprouts when you serve them.
- Roasted: If you want to cook your brussels sprouts in an oven, check out my bacon roasted brussels sprouts recipe!
If you want brussels sprouts that are flavorful, tender and perfectly cooked, try this recipe. Not only are these brussels sprouts elegant enough for holidays, they are easy enough to go into your regular dinner rotation.
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Sauteed Brussels Sprouts
Ingredients
- 3 tablespoons butter
- 1 lb brussels sprouts trimmed and halved
- 2 teaspoons minced garlic
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 cup chicken broth or vegetable broth
- 1 1/2 tablespoons chopped parsley can also use green onions or fresh dill
Instructions
- Melt the butter in a large pan over medium high heat.
- Add the brussels sprouts and cook for 3-4 minutes or until browned.
- Stir in the garlic, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer Cook for 4-5 minutes, stirring occasionally, until sprouts are tender.
- Drain off any excess liquid. Sprinkle with parsley, then serve.
Notes
- Choose brussels sprouts that are all similar in size so that they cook at the same rate. I prefer to get smaller sprouts when they’re available, I find them to be more tender.
- To make this recipe vegan, use olive oil instead of butter and vegetable broth instead of chicken broth.
Oh my goodness. We used the last of the fresh dill before tonights freeze for this. Loved so much!
I’ve often struggled to cook Brussel sprouts well, but I was thrilled at how wonderful these were! Perfect texture, great flavor, and it was easy! Thank you!
Thanks for the great recipe. I took your advice and added mushrooms to the mix and OMG it was so good!
These were so good! I love to serve them with mashed potatoes.
I’ve never been a huge fan pf brussels sprouts, but I think it’s because I never knew how to make them. This recipe has made me change my tune!
I love your site and all the great recipes! I topped these with parmesan and they were awesome!
Saved ass a favorite, I really like your site!
I loved how good and flavorful these were!
Brussels sprouts are one of my favorite side dishes, and I love how you cooked yours in this recipe! Such wonderful flavor from the butter, garlic and herbs. Can’t wait to try these!
These were so good! And we loved how quickly they baked up!
I’ve never sauteed my brussels sprouts in chicken broth before but it’s such a great idea to add a little more flavor.
One of my favorite side dishes for the holiday season! Love the variations you added!
I LOVE Brussels sprouts – thank you for this recipe and for including the variations! I can’t wait to try them all!
I love Brussels sprouts, love how quick and flavorful these are!
Hands down my favorite side dish! This sounds delicious!
I always roast mine, I am going to try this next!
These make the perfect side dish!
My favorite side during the cold season! I will make your recipe!