Sautéed Brussels Sprouts with a balsamic drizzle is one of my favorite ways to eat this healthy brassica. These tender veggies are delicious and flavorful and complement just about any protein.
Balsamic Sautéed Brussels Sprouts
I’ve always been a huge fan of Brussels sprouts. In fact, you can find a bunch of recipes here, like Brussels Sprouts with Toasted Almonds, Roasted Brussels Sprouts Slaw, and (one of my favorites) Roasted Brussels Sprouts with Bacon. I like this mini-brassica so much that I grow them in my garden for easy access! If you love gardening as much as I do, feel free to check out my article, 10 Tips for Growing Brussels Sprouts.
But, as much as I love this green veggie, I understand that you may not have grown up with the same experiences. Many of my friends automatically wrinkle their noses when I mention Brussels sprouts because all they know are the sad, mushy, boiled sprouts from their childhood. I’m here to tell you there’s another way!
So, if you’re willing to keep an open mind, this Brussels sprouts recipe is super simple but crazy good. We’ll start by shredding the veggies to keep the bites smaller and texturally similar to chopped cabbage (I know some people don’t like biting into a whole sprout). Then, we’ll season them with salt and pepper, sautée them in butter and olive oil, and finish with an excellent balsamic vinegar. I hope this preparation helps you love Brussels sprouts as much as I do!
How Do I Prep my Brussels Sprouts?
Brussels sprouts may look a little complicated, but they’re just as easy to prep as any other veggie. Start by giving them a good rinse under cold water. After they’re nice and clean, use a sharp knife to cut off the stem and pull off any yellow or brown leaves with your fingers. You now have a clean sprout that’s ready to be sliced and sautéed!
What do Brussels Sprouts Taste Like?
If you’ve never had Brussels sprouts before, or have bad memories of bitter, mushy things from your childhood, take heart. I’m here to share how flavorful and delicious this little brassica can actually be if you know how to cook it well.
On their own, Brussels sprouts have a nice, savory, nutty flavor. When roasted, they’ll get a little crunchy on the outside but stay soft on the inside. Sautéeing sprouts encourages their natural sugars to come out. This results in a sweet caramelization you’ll never get from boiling, steaming, or microwaving. Please don’t ever microwave Brussels Sprouts!
In either preparation, they absorb whatever you cook them in. So, if you add things like butter, parmesan, spices, or balsamic vinegar, they take on those flavors really well.
What You’ll Need
Cooking fresh veggies is one of the simplest ways to make a healthy side to go with dinner. And these sautéed brussels sprouts only need a few ingredients to really shine! Scroll down to the recipe card for actual amounts.
- Brussels Sprouts – You can get these from the farmer’s market if they’re in season. Otherwise, look for 2 12-ounce packages in the grocery store. Trim the ends and remove any brown leaves.
- Unsalted Butter
- Olive Oil – Choose a really good extra virgin olive oil to impart the best flavor.
- Balsamic Vinegar – The older the vinegar, the more great flavor it will add!
- Salt & Pepper
How to Make This Brussels Sprout Recipe
From prep to plate, this quick side dish only takes 20 minutes to complete!
- Shred the Brussels Sprouts. Place the Brussels sprouts in the feed tube of a food processor fitted with a large slicing disc. If you don’t have a food processor, you can chop everything up by hand, but it’ll take a little longer.
- Sautée the Brussels Sprouts. Place the butter and olive oil in a large, heavy pan and heat over medium heat. Once the butter is fully melted, add the sliced Brussels sprouts, stirring them around until they’re nicely coated with the butter. Add 1 1/2 teaspoons of salt and a 1/2 teaspoon of pepper, and sautée until the veggies are tender but still bright green. This should take about 4-5 minutes.
- Stir in the Balsamic Vinegar. Once the Brussels sprouts reach the perfect tenderness, stir in the balsamic vinegar and remove the pan from the heat. Taste the veggies and add additional salt and pepper as needed. Serve hot.
These balsamic Brussels sprouts are an excellent and healthy side dish that can go with just about any protein. If you’re looking for full meal ideas, I recommend pairing them with Cilantro Lime Chicken, Pan Seared Roasted Pork with Fig Sauce, or Easy Bison Bacon Meatloaf. If you’re cooking for a crowd and want to keep things really healthy, add another side dish like Roasted Pumpkin Salad with Goat Cheese or Healthy Potato Salad with Ginger Sesame Vinaigrette. Then, end your meal with a tasty cocktail like our Watermelon Vodka Cooler. Enjoy!
How to Store and Reheat Leftovers
You can store leftovers from this Brussels sprouts recipe in the fridge for 2-3 days. Make sure the veggies are in an air-tight container for maximum freshness. I don’t recommend freezing leftovers because reheating cooked veggies always produces unappetizing mush. Feel free to freeze raw Brussels sprouts and thaw them before cooking.
To reheat the Brussels sprouts, place them in the oven at 350 degrees for 5 minutes until they’re heated through. You can put them in the microwave for 30 seconds, but the texture may be a little soggy. I recommend using the oven.
Sautéed Brussels Sprouts
- Food Processor
- 2 12 ounce packages of Brussels sprouts
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc.
- Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large heavy pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green.
- Stir in the balsamic vinegar, season to taste, and serve hot.