Balsamic Sautéed Brussels Sprouts

A stainless steel pan with shredded and cooked brussels sprouts in it with a wooden spoon. The pan is displayed on a tan speckled background.

Balsamic Sautéed Brussels Sprouts

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!

Course Side Dish

Cuisine American

Keyword how to cook brussels sprouts on the stove, sauteed brussels sprouts

Freezer Friendly Yes

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 77kcal

Author A Simple Palate

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.

Nutrition