Sautéed Brussels Sprouts

This sautéed Brussels sprouts recipe is my go-to quick and easy side dish. It cooks up in no time, and the sprouts are tender, flavorful, and golden brown.

Sautéed Brussels sprouts

If you need a quick and easy side dish for any meal this season (Thanksgiving included!), these sautéed Brussels sprouts would be a great pick. They cook in a hot skillet until they’re beautifully seared on one side, bright green on the other, and tender all the way through. I toss them with lemon juice, season with salt and pepper to taste, and…that’s it.

In just 10 minutes and with only 6 ingredients, these sautéed Brussels sprouts become crisp, flavorful, and perfectly browned. They’re so simple and so delicious. I can never resist sneaking a few straight out of the skillet.

Brussels sprouts on marble

How to Trim Brussels Sprouts

To make this recipe, you’ll need a pound of Brussels sprouts. Look for ones that are small-medium in size with green, tightly-closed leaves.

Before you cook the Brussels sprouts, wash and trim them.

  1. Place the sprouts in a colander and rinse them under cold water.
  2. Transfer them to a clean kitchen towel and pat them dry.
  3. Use a sharp knife to trim off the dry, tough stem ends of the sprouts. Remove and discard any yellow or wilted outer leaves.
  4. Then, slice each Brussels sprout in half lengthwise.

You’re ready to cook!

Recipe ingredients on marble

How to Make Sautéed Brussels Sprouts

You can find the complete sautéed Brussels sprouts recipe at the bottom of this post, but for now, here’s an overview of how it goes:


Start with a pound of washed and trimmed Brussels sprouts. Then, grab these simple ingredients:

  • olive oil, for sautéing the sprouts,
  • salt and pepper, for seasoning them,
  • and lemon juice, for a burst of bright flavor.


Heat the olive oil in a large skillet over medium heat. When it’s hot, arrange half the Brussels sprouts, cut side down, in a single layer in the skillet.

Cook without stirring until they brown underneath, 3 to 4 minutes. Sprinkle with salt, toss, and cook, stirring occasionally, until they’re tender inside, another 5 minutes or so.

Remove from the skillet and repeat with the remaining sprouts.

So easy! I like to add all the sprouts back to the skillet for a minute or two before serving. That way, I can warm the first batch through and season everything to taste with salt, pepper, and fresh lemon juice.

Find the complete recipe with measurements below.

Halved Brussels sprouts on a cutting board with knife

Sautéed Brussels Sprouts Recipe Tips

  • Let them be until they brown. We all love sautéed Brussels sprouts that are crisp and well-browned, right? To achieve this browning, the sprouts need to have sustained contact with the hot pan. If you stir too soon or too frequently, they’ll cook through without browning. Instead, place them in the skillet cut side down, and then don’t move them for about 3 minutes. You can peek under a sprout or two every so often to check their color, but don’t really stir until they’re all golden brown.
  • Work in batches. If you don’t have enough room in your pan to arrange all the Brussels sprouts cut side down (see above tip), then you need to work in batches. It’ll add a little extra time to the cooking process, but the crisp, brown, and perfectly cooked Brussels sprouts will be totally worth it.

Recipe Variations

I love this simple sautéed Brussels sprouts recipe as written, but it’s flexible. Feel free to change it up! Here are a few ideas to get you started:

  • Toss the Brussels sprouts with garlic and/or red pepper flakes.
  • Top them with grated Parmesan cheese or sprinkles of vegan Parmesan.
  • Drizzle them with tahini sauce, balsamic vinegar, or balsamic glaze.
  • Garnish them with fresh herbs like parsley or thyme.
  • Sprinkle them with pomegranate seeds, dried cranberries, or toasted nuts.
  • Or add a pat of butter to the pan in the last few minutes of cooking. It’ll give the sprouts delicious rich flavor!

Let me know what variations you try!

Sautéed Brussels sprouts recipe

How to Store Sautéed Brussels Sprouts

These sautéed Brussels sprouts are best when they’re freshly cooked, but you can store leftovers in an airtight container in the refrigerator for 3-4 days.

Reheat them in the microwave, in a hot skillet on the stovetop, or in a 350°F oven.

More Easy Vegetable Sides

If you love this sautéed Brussels sprouts recipe, you might enjoy these easy veggie side dishes too:

Looking for more ways to eat Brussels sprouts?

Try my roasted Brussels sprouts, balsamic Brussels sprouts, or shaved Brussels sprout salad next!

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Sautéed Brussels Sprouts

rate this recipe:
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Serves 4
This sautéed Brussels sprouts recipe is a delicious quick and easy side dish! I love topping the tender, perfectly browned sprouts with Parmesan or vegan Parmesan, but a drizzle of balsamic, tahini sauce, and/or fresh herbs would be great too. Find more serving suggestions in the post above.



  • Heat the oil in a large cast-iron skillet over medium heat. Place half the Brussels sprouts, cut-side down, into the skillet. Without moving the sprouts, let them sear for 3 to 4 minutes, until deeply golden brown. Toss, sprinkle with half the salt and several grinds of pepper and continue to cook, stirring occasionally, for 5 to 6 minutes, until tender. Remove from the pan, add a little more oil, and repeat with the remaining sprouts.
  • When the second batch is finished, add the first batch back to the pan and heat until warmed through. Turn off the heat, squeeze with lemon, and season to taste with more sea salt or with flaky sea salt.
  • If desired, sprinkle with Parmesan or vegan Parmesan, and serve hot.


5 from 3 votes (2 ratings without comment)

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Rate this recipe (after making it)

  1. johanna sutton

    love your recipes. Thank you.

  2. Foteini

    Hello. The recipe looks delicious but I have a question to ask. Can I use a non stick pan instead of a cast iron skillet? Will it make any difference? Enlighten me please!

    • Jeanine Donofrio

      Hi Foteini, yes, you can use a nonstick skillet. I prefer cast iron because it gets the edges nicely charred (the pan holds it’s heat really well), but the sprouts will still be delicious in a nonstick if that’s what you have!

      • Foteini

        Thank you so much for the immediate reply! I will try it on my non-stick pan then. Thanks!

  3. Natasha Minocha

    5 stars
    This is a beautiful recipe! So simple, but I can imagine all the flavours it holds, can’t wait to try it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.