Shredded Sautéed Brussels Sprouts in Butter

Jan 2, 2024 · By Bethany Kramer
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Sauteed Brussels sprouts are among the most underrated side dishes! They’re shredded for a quicker cooking time and become perfectly tender. They’re flavored with butter and a little salt, and yet the flavor is far from typical bland Brussels sprouts. Each bite is surprisingly delicious, and it’s a dish I could easily eat the whole pan of!

A close up of a wooden spoon stirring shredded Brussels sprouts in a stainless steel pan.

We’ve shared roasted Brussels sprouts on the blog, but have you ever made sauteed Brussels sprouts? They don’t sound that exciting, but don’t knock it until you’ve tried them! This method for sprouts has become one of my favorites.

Somehow it takes all the sprouty flavor away, and, with the richness of the butter, adds such delicious flavor. When I make them, I often find myself standing at the stove and eating half the pan as they cook – they are that good! And I can’t say that for many Brussels sprout recipes I’ve tried.

It’s the perfect side dish if you’re short on time or don’t want to use the oven for roasting. The Brussels sprouts come out perfectly tender and flavored to perfection!

Recipe Highlights

I love so many things about this dish, but to name a few, it’s…

THE PERFECT LAST-MINUTE SIDE DISH. This has to be one of the easiest & fastest recipes I have on my blog! If you are running behind on dinner and need a quick side dish, make this recipe, and you won’t be sorry you did.

SURPRISINGLY FLAVORFUL. I say surprisingly because there aren’t a lot of ingredients in this dish. It’s incredibly simple, yet the flavor is absolutely delicious! Instead of just cooking the sprouts in olive oil, which would yield little flavor, they’re cooked in a combo of oil and butter to coat each piece with a salty, rich buttery flavor.

NOT YOUR AVERAGE SPROUT RECIPE. I know many people do not like Brussels sprouts because of their distinct flavor, but this is not your average sprout recipe. It’s a dish I could eat every night with my dinner and one that I will happily eat the whole pan of. They are far more delicious than any roasted Brussels sprouts I’ve made or had!

Key Ingredients

The great thing about this recipe is the ingredients are so minimal! You’ll need Brussels sprouts as the star of the show, butter to add richness and the majority of flavor, a little olive oil to cut the richness of the butter, and salt and a little black pepper. It’s simple, and the preparation is even easier!

Ingredients for sautéed brussels sprouts arranged in different sized bowls and displayed on a tan speckled background.

How to Make Sautéed Brussels Sprouts

  1. 1

    Sauté the sprouts. Melt the butter in a large pan, and then add the olive oil and shredded Brussels sprouts. Sauté until they are tender when tested with a fork (about 8-10 minutes).

  2. 2

    Season and serve. Season the sprouts with salt until the flavor is just right, along with a healthy pinch of black pepper. Then serve!

A collage of two photos showing how to make sautéed Brussels sprouts. The first image is step one, consisting of a stainless steel pan with raw pieces of shredded brussels sprouts in it. The second image, step two, shows the same pan and background with the brussels sprouts cooked in the pan.

Recipe Variations

Drizzle with balsamic – brussels sprouts and balsamic are an amazing pairing. I specifically like using a balsamic glaze because of its sweet taste! Regular balsamic vinegar works, but you’ll need to cook the vinegar off for a few minutes with the sprouts to remove the vinegar/sour taste.

Add bacon, ham, or pancetta – for a salty addition, brussels sprouts and pork are a delicious combo. Once the sprouts are cooked, add the cooked meat (preferably cut into small pieces).

Add more vegetables – more often than not, I will add more vegetables to this dish! My favorite is green cabbage, but I also love sliced carrots, red bell peppers, string beans, yellow onions, garlic, or kale.

Add a little sweetness – if want a pop of fruit and color, pomegranate seeds added at the very end make for a delicious pop of brightness! You could also do dried cherries or cranberries too.

Frequently Asked Questions

How to shred the Brussels sprouts (3 ways) – if you have a food processor that comes with a shredding attachment, this is the fastest way to shred all the Brussels sprouts. You can also use a mandoline slicer or a chef’s knife and individually slice them into 1/4-inch pieces.

Where did Brussels sprouts get its name? These tiny little cabbages have long been a popular vegetable in Brussels, Belgium. Which is where the famous name came from!

What are the best ways to cook Brussels sprouts? There are many ways to cook Brussels sprouts, but different cooking methods yield different results. Sauting them will give them a tender texture, but not any char. Roasting the sprouts uncovered in the oven gives them a nice char while roasting them covered gives them a steamed texture. You can also grill or boil them too!

A white bowl with shredded sauteed brussels sprouts in it. The bowl is sitting on a dark striped napkin that's arranged on a wooden background with a small wooden bowl of salt next to it.

What to Pair it With

These buttery Brussels sprouts go great with so many dishes! But some of our favorites to serve it with are…

Chicken. Whether that be our whole roast chicken, autumn roasted chicken thighs with butternut squash, or these crispy chicken thighs!

Turkey. Serving these alongside a Thanksgiving or Christmas turkey makes for a delicious pairing! Also, with our air fryer maple herb turkey breast.

Steak. We love to serve this with a ribeye or New York strip steak or our steak and gorgonzola salad!

Balsamic Sautéed Brussels Sprouts

5 from 4 votes
Sauteed Brussels sprouts are among the most underrated side dishes! They're shredded for a quicker cooking time and become perfectly tender. They're flavored with butter and a little salt, and yet the flavor is far from typical bland Brussels sprouts. Each bite is surprisingly delicious, and it's a dish I could easily eat the whole pan of!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 6

Ingredients

  • 3 cups brussels sprouts, shredded or sliced into 1/4-inch thick pieces
  • 2 Tablespoons salted butter
  • 1 Tablespoon olive oil
  • salt to taste
  • 1 healthy pinch of black pepper

Instructions

  • Slice the sprouts: remove the stem and outer leaves, and slice the Brussels sprouts into 1/4-inch thick pieces. (This can be done with a chef's knife, a mandoline slicer, or a food processor with a slicer attachment.)
  • Saute the sprouts: melt the butter in a large pan with olive oil and add the Brussels sprouts. Saute them for 8-10 minutes until they are soft and wilted. Salt them, taste and adjust the salt level until the flavor is just right. Top with a healthy pinch of black pepper and serve when tender when tested with a fork.

Notes

Drizzle with balsamic – brussels sprouts and balsamic are an amazing pairing. I specifically like using a balsamic glaze because of its sweet taste! Regular balsamic vinegar works, but you’ll need to cook the vinegar off for a few minutes with the sprouts to remove the vinegar/sour taste.
Course Side Dish
Cuisine American
Keyword how to cook brussels sprouts on the stove, sauteed brussels sprouts
Freezer Friendly Yes
Author A Simple Palate

Nutrition

Serving: 0.5cup | Calories: 77kcal | Carbohydrates: 3.6g | Protein: 1.7g | Fat: 6.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Trans Fat: 0.2g | Cholesterol: 10.2mg | Sodium: 138mg | Potassium: 0mg | Fiber: 1.7g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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