Easy Sauteed Brussels Sprouts

These sautéed Brussels sprouts are a quick and elegant side dish that delivers flavor, texture, and nutrition. Lightly caramelized in butter with garlic, then finished with balsamic vinegar, dried cranberries, and toasted pine nuts, they’re simple yet elevated.

Why You’ll Love This Recipe

• Ready in just 20 minutes
• A delicious way to enjoy Brussels sprouts
• Nutty, sweet, and tangy flavor combination
• Perfect for holidays or everyday meals
• Can be made vegetarian or nut-free
• Versatile: pairs with meat, poultry, or seafood
• Easily doubled for a crowd
• Great use for fall and winter produce
• Can be prepped in advance
• Loved even by Brussels sprouts skeptics

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound (450g) Brussels sprouts
• 2 tablespoons butter or olive oil
• 3 medium garlic cloves, minced (about 1 tablespoon)
• 1/2 teaspoon fine sea salt (or more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon good-quality thick balsamic vinegar
• 1/2 cup (57g) dried cranberries
• 1/2 cup (70g) pine nuts, lightly toasted

Directions

1. Trim and shred the Brussels sprouts. Remove any tough or discolored outer leaves. Cut each sprout in half lengthwise, then thinly slice crosswise.
2. Heat butter or olive oil in a large skillet over medium-high heat. Add shredded Brussels sprouts, garlic, salt, and pepper. Stir occasionally as they cook.
3. Cook for 4 to 6 minutes, or until the sprouts are bright green, slightly caramelized, and tender.
4. Reduce heat to low. Stir in half the balsamic vinegar, all the cranberries, and pine nuts. Taste and adjust seasoning with more balsamic, salt, or pepper as desired.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Nut-free: Replace pine nuts with sunflower or pumpkin seeds
• Fruity: Use dried cherries, apricots, or golden raisins instead of cranberries
• Savory: Add cooked bacon or pancetta for a smoky twist
• Cheesy: Sprinkle with Parmesan or feta before serving
• Zesty: Add a squeeze of lemon juice before serving for brightness
• Spicy: Toss in red pepper flakes or a pinch of cayenne for heat

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in a skillet over medium heat or in the microwave until warmed through.
• Avoid freezing as the texture may become mushy.

FAQs

What’s the best way to shred Brussels sprouts?

Cut them in half, then slice thinly crosswise for even cooking.

Can I use frozen Brussels sprouts?

Not for this recipe. Fresh sprouts work best to retain texture and flavor.

Can I prep the ingredients ahead of time?

Yes! You can shred the sprouts and toast the nuts ahead of time. Assemble just before serving.

Is balsamic glaze okay to use?

Yes, it’s a great alternative if you don’t have thick balsamic vinegar.

Can I make this vegan?

Absolutely. Just use olive oil instead of butter.

What kind of nuts can I use instead of pine nuts?

Walnuts, pecans, almonds, or seeds like sunflower or pumpkin work well.

Can I add meat to make it a main dish?

Yes, try shredded chicken, cooked sausage, or bacon for extra protein.

Why do my Brussels sprouts taste bitter?

Overcooking or burning them can lead to bitterness. Keep them bright and tender.

Do I need to blanch Brussels sprouts first?

No, shredding helps them cook quickly and evenly without blanching.

What can I serve these with?

They pair beautifully with roast chicken, salmon, pork, or a grain-based dish.

Conclusion

This easy sautéed Brussels sprouts recipe transforms simple ingredients into something truly special. With vibrant color, savory garlic, tart cranberries, and toasty nuts, it’s a side dish that adds elegance and flavor to any meal.

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