Sauteed Brussels Sprouts

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.

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.

How Do You Make Sauteed Brussels Sprouts?

It’s easy to make buttery, flavorful brussels spouts that will amaze at dinnertime. First, melt some butter in a pan or large skillet. Cut the brussels sprouts in half and place them face down in the pan. After a few minutes, stir the sprouts and add in garlic, chicken broth and seasonings. 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

Make sure to wash your brussels sprouts thoroughly. You want to cut a thin slice off the stem end and remove any outer leaves that look damaged. Before you cook them, the last thing you will want to do is cut the brussels sprouts in half. Cutting the sprouts in half helps the middle of the sprouts cook through, and you can also get a nice sear on the sprouts.

Tips For The Perfect Dish

• 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.
• 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 substitute your favorite dried herbs to taste in the same amount.
• Serve your 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.

Flavor Variations

While I enjoy this 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.
• Pine Nuts: Add 1/4 cup of toasted pine nuts right before serving.
• Bacon: Toss some cooked crumbled bacon in with the finished dish.
• Flavorings: Feel free to add a little lemon juice or balsamic vinegar during the cooking process.

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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