Sauteed Garlic Brussels Sprouts

Brussels sprouts are having a moment.

For many years, Brussels sprouts were mostly purchased frozen and reheated in the microwave. This is totally fine, because consuming vegetables in any form – fresh, frozen or canned – is amazing, but I can’t say this method does much for the taste, aroma and texture of Brussels sprouts.

Now, there are endless recipes for cooking with fresh Brussels sprouts and you can find them in pretty much every grocery store – front and center.

I think they taste really, really delicious when sauteed until golden brown and crispy in an oiled cast iron pan and finished with garlic, salt and pepper. It doesn’t get simpler than that, but these Brussels are uber-tasty.

You may even have to fight over who gets the little leftover crispy leaves because they basically taste like potato chips but with loads of nutrition.

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Sauteed Garlic Brussels Sprouts

  • Author: Julie Andrews
  • Prep Time: 5 mins
  • Cook Time: 10-15 mins
  • Total Time: 15-20 mins
  • Yield: Serves 4 1x
  • Category: Side Dish
  • Method: Stove-Top


Extra crispy Brussels sprouts with a hint of garlic.


  • 3 Tbsp. oil
  • 2 lbs. fresh Brussels sprouts, trimmed and halved
  • 4 cloves garlic, minced
  • ½ tsp. coarse salt
  • ½ tsp. ground black pepper
  • 2 tsp. balsamic vinegar (optional)


  1. Heat oil in a large cast iron or non-stick skillet to medium. Once hot, add the Brussels sprouts flat side down. Let cook 4-5 minutes or until lightly browned. Use tongs or a spatula to flip the Brussels sprouts and cook on the other side 4-5 more minutes or until lightly browned and crisp.
  2. Stir in garlic, salt and black pepper and cook an additional 30-60 seconds or until garlic is fragrant. Stir in the balsamic vinegar, if using.


Cooking Tip: Try not to stir the Brussels sprouts too frequently while they cook. Let them hang out in the hot oil until they’re browned and crispy, then turn or stir.

Substitution Tip: Add a slice of cooked, crumbled bacon as a garnish (optional).


  • Serving Size: 1/4 of recipe
  • Calories: 116
  • Sugar: 1g
  • Sodium: 212mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Brussels sprouts, vegetables, side dish, greens


  1. Carol Bierl on May 13, 2019 at 10:46 am

    I’ve been making sautéed Brussel sprouts for quite a while now. Finishing with some good quality balsamic vinegar takes the recipe to a new level. I recommend it!

    • Julie Andrews on May 13, 2019 at 1:20 pm

      Yeah! I love adding a touch of vinegar or citrus juice to many recipes – the acidity takes it from really good to really great!

  2. Doug Hartman on May 13, 2019 at 1:03 pm

    I like to use a little red wine in place of the vinegar. I’m not sure if that does anything to the nutritional value, but this is definitely a delicious way to prepare sprouts. Thanks for sharing!

    • Julie Andrews on May 13, 2019 at 1:21 pm

      That’s a fantastic idea! If you cook off the alcohol, it will add a few calories, but not a ton. And just like you said, you don’t need a ton of add immense flavor. 🙂

  3. Karen Usry on May 13, 2019 at 1:43 pm

    I also frequently cook Brussels Sprouts but I roast them in the oven on a cookie sheet pan. Just a little salt and Olive oil on them at 400 degrees for 20 minutes or so. But frying them is still my favorite. I add the Balsamic Vinegar after cooking too. Adds tartness.

    • Julie Andrews on May 13, 2019 at 2:11 pm

      Either way, they’re so delish! I love the little crispy leaves that fall off – I call them Brussels sprout chips. 🙂 Great idea with the balsamic vinegar… it really is a must-have in the kitchen!

  4. Alisa Regnier on May 15, 2019 at 2:17 pm

    Great recipe. I’m a huge fan of oven-roasting brussels sprouts, but this is a great alternative for the summer months when I don’t want to turn on my oven.

    • Julie Andrews on May 16, 2019 at 8:41 am

      Absolutely, Alisa! It’s quick and simple and you get the crispy crust on the Brussels. 🙂

  5. Pete Griffin on May 17, 2019 at 7:22 am

    One nice addition to this is start first with red onion and julienne carrots, let the them soften for 3-4 minutes then add the sprouts.

    • Julie Andrews on May 17, 2019 at 1:26 pm

      That sounds delicious, Pete! Adding veggies is always a good thing!

  6. Mike Telesky on May 22, 2019 at 11:38 am

    I used to hate brussels sprouts growing, but have really come around lately and these look delicious! (and plant based/vegan) Can’t wait to try.

    • Julie Andrews on May 22, 2019 at 2:27 pm

      Yeah! Brussels sprouts are probably my favorite vegetable, and while this simple recipe is delicious, there are so many fun ways to spice it up as well!

  7. Ronda England on September 23, 2019 at 8:59 am

    Yum! I love garlic & I love baby cabbages or brussel sprouts! My husband does not- maybe since he love garlic, cooking them like this will help him grow to love brussel sprouts-

    • Julie Andrews on September 25, 2019 at 1:21 pm

      Ha, I call them little cabbages too! I was able to convert my husband to a Brussels fan – with enough garlic, anything can happen. 🙂

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