Sauteed Brussels Sprouts Recipe | Creme De La Crumb

The BEST quick and easy Sauteed Brussels Sprouts recipe with garlic and parmesan. These tender Brussels sprouts are delicious plain, or with a balsamic drizzle. 

Want more stovetop recipes? You’ve come to the right place. Try making these Sauteed Garlic Butter Mushrooms, this Chicken and Asparagus Stir Fry, or this One Pan Skillet Garlic Parmesan Chicken & Asparagus recipe. 

Brussels sprouts have gotten a bad rap over the years, don’t you think? That’s probably due to the way they used to be cooked, which was to the point of mush. At least in my experience, every time I had Brussels sprouts they were bitter and mushy and gross. It’s no wonder I didn’t try them again till I was an adult. 

But then, because I was an adult, I thought I had to start eating like an adult and that meant trying things that were outside my comfort zone or things I didn’t like as a child. It was time for a do-over, I felt. So, the next time I was presented with these lovely little green mini-cabbages in the form of a sauteed brussels sprouts recipe at a lovely friend’s house, I vowed then and there to give them a go. After all, there was nary a mushy one to be found. I could distinguish every sprout from the next and they were still green even! Let’s just say after the first tentative bite, I was hooked! Who knew that sauteed Brussels sprouts were the way to go? 

So if you’re thinking of your Thanksgiving veggies sides or looking for a new, nutritious dish to serve any old night and you’re in the mood to experiment with a veggie you used to despise or you’re already #teamsprout but are looking for a new way to enjoy these beautiful little bulbs, then man, you’re going to be soooooo glad you’re here! 

WHAT DO BRUSSELS SPROUTS TASTE LIKE?

If you would have asked me this question 20 years ago, I would have said simply “gross.” I would have said bitter, mushy…slimy even. But as I know now, that’s the cooking method to blame and not the sprouts themselves. 

The way they’re supposed to taste, when cooked properly, is simply delicious. They’ll have a bit of a savory nutty flavor on their own. They should still be crunchy (and some of those stray, single leaves can even be downright crispy) on the outside and soft on the inside. 

The taste of the sprouts in this particular recipe for Brussels Sprouts with Garlic and Parmesan is that of all of the above, plus a topping of mouth watering garlic and cheesy, nutty Parmesan as well. Sauteeing sprouts also allows the natural sugars present in them to come out, resulting in some sweet caramelization that you won’t get from boiling, steaming or (gag) microwaving.  

I mean, have I convinced you to try these sauteed sprouts yet? If not, what else can I say to make you a believer?

HOW GOOD ARE BRUSSELS SPROUTS FOR YOU?

Not only are Brussels sprouts delicious, but they also happen to be oh-so-good for you, too! They contain vitamins (such as C, A, B6, and K) and minerals (like manganese, folate, iron, magnesium, and potassium). 

Brussels sprouts are also low-calorie, fat-free (on their own, not with added oil), and fiber, which is great for keeping your digestive system running smoothly. The vitamins and minerals in Brussels sprouts are also good for your immune system, heart, and bones. They also contain Omega-3s (an odd fact I did not expect uncovering in my research), plus antioxidants. 

You’d better believe that with the flavor AND the nutrition I’m a Brussels sprouts’ #1 fan from here on out! 

HOW DO YOU CUT BRUSSELS SPROUTS? 

First of all, I will tell you that I haven’t bought Brussels sprouts on the stem. That seems like a little too much work to me, trimming off all the sprouts and then cutting those, too. But give it a try if you want to! 

I purchase the sprouts whole, but trimmed off the stem. I first rinse them all off in a colander, then lay them on a kitchen towel to dry off a bit. One at a time, I cut off the very end of the sprout, then cut them in half and discard any outer leaves that are brown or discolored. If you come across one of those monster sprouts, feel free to quarter it. 

I put them all in a bowl as I finish cutting each one and then go about cooking them up as instructed below.