This is one of my favorite ways to cook Brussels sprouts! This recipe for Brussels sprouts with balsamic and garlic is quick, easy, and incredibly delicious.
If you’ve never tried sautéed Brussels sprouts, you’re in for a treat. Rubbing them helps them cook faster in the pan, making them soft and delicious. Then, we’ll take them to the next level with garlic, balsamic vinegar, dried cranberries, and toasted nuts. The combination is irresistible!
And here’s a little trivia for your Brussels sprouts: it’s always ‘Brussels sprouts’, not ‘Brussels sprouts,’ even if you’re just saying one! Looking for more ways to enjoy Brussels sprouts? Check out our roasted Brussels sprouts. Another family favorite!
Key Ingredients
- Brussels sprouts: Look for hardy Brussels sprouts with green, full-bodied leaves. Avoid any that have yellow or wilted leaves. In this recipe, you can use open shoots, those still attached to the tree, or even bags that have been removed earlier for convenience.
- Olive Oil or Butter: I love butter for this recipe, but you can substitute it for your favorite cooking oil if you like.
- Garlic: I am generous and use 3 cloves, but feel free to decrease or increase depending on your taste.
- Balsamic Vinegar: Look for a good quality, thick balsamic vinegar for this recipe, as we will pour it over the shaved Brussels sprouts just before serving.
- Dried cranberries and nuts: I love the chewy texture and sweetness the dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be great. Toasted sunflower seeds or pumpkin make a good substitute if you need to keep the dish nut-free.
How to make Sautéed Brussels Sprouts
These Brussels sprouts are incredibly versatile! They’re easy enough for a weeknight dinner and double as one of my favorite holiday meals. I like to grate them because they cook quickly and evenly, like when I make our famous sautéed cabbage.
To break them up, remove any old, tough, or broken outer leaves. Then, you have two options: either cut the sprouts into small discs or cut them in half lengthwise and crosswise.
Once your shoots are cut, it’s time to wrap! Heat your favorite cooking oil (I used a little butter) in a large pan over medium heat. Add the peeled Brussels sprouts, minced garlic, and a little salt and pepper to the pan.
As they cook, stir occasionally until wilted, soft, and slightly caramelized. At first, it may seem like there is too much in the pan, but don’t worry! The sprouts will wilt a lot, just like when you cook spinach.
When the Brussels sprouts are green, and a few pieces have started to turn light brown, toss in the balsamic vinegar, dried fruit and nuts. And that’s it! It’s so simple, beautiful, and delicious.
If you’re a fan of sautéed vegetables, be sure to check out our other delicious recipes! Our easy roasted zucchini is garlicky and perfect for a quick weeknight meal. For an easy and delicious side dish, try our refried beans. And don’t miss our easy sautéed kale.
Easy Sauteed Brussels Sprouts
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This simple recipe for sautéed Brussels sprouts is delicious. As the sprouts cook in the pan, they shrink, become sweeter, and sweeter. We like a combination of dried cranberries and pine nuts for this, but other dried fruit and nuts (or seeds) work.
*Use a good quality, thick balsamic vinegar or balsamic glaze in this recipe.
4 to 6 Servers
You will need it
1 pound (450g) Brussels sprouts
2 tablespoons of butter or olive oil
3 medium cloves of garlic, minced, 1 tbsp
1/2 teaspoon fine sea salt or more to taste
1/2 teaspoon black pepper
1 tablespoon good quality, thick balsamic vinegar
1/2 cup (57g) dried cranberries
1/2 cup (70g) pine nuts, lightly toasted
Directions
1Remove any old, tough, or broken outer leaves. To cut Brussels sprouts, cut each sprout in half lengthwise, set aside and thinly slice.
2Melt the butter in a large saucepan over medium heat. Add Brussels sprouts, garlic, pepper, and salt. It may seem like a lot in the pan, but the sprouts will shrink as they cook.
3Cook, stirring occasionally, until the Brussels sprouts are green, tender, and lightly browned on the edges, 4 to 6 minutes.
4Turn the heat to low, then stir in half the balsamic vinegar, all the cranberries, and all the pine nuts. Taste, and add more balsamic vinegar, salt, and pepper as needed.
Tips from Adam and Joanne
- To save: Store Brussels sprouts in an airtight container in the refrigerator for up to 4 days.
- The nutrition facts given below are estimates.
Food Per Serving
Serving Size
1/6 of the recipe
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Calories
180
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Perfect Oils
10.7g
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Saturated Fats
3.5g
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Cholesterol
10.2 mg
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Sodium
222.5mg
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Carbohydrate
20.9g
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Dietary fiber
4.8g
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Total Sugar
11.8g
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Proteins
4g
