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I’ve been cheating. On Brussels sprouts. After more than a decade of cooking this stellar (if mis-maligned) vegetable in what I *thought* was the one and only way to make it taste delicious, I’ve become hooked on an entirely new (and faster) preparation method: Sautéed Brussels Sprouts.

A pan of sautéed brussels sprouts with balsamic

Charred and crispy on the outside, lightly caramelized and meaty on the inside, and ready to serve faster than you can say “hustle!” sautéed on the stovetop is my new favorite way to cook Brussels sprouts.

While Brussels sprouts can be bitter raw, cooking them at a high temperature ensures they have a rich, caramelized flavor, and a tender, satisfying (but not mushy!) texture.

Oven baking is one popular high-temperature cooking method, like Crispy Roasted Brussels Sprouts (and their elevated spinoff Roasted Brussels Sprouts with Garlic).

Or if you happen to have an air fryer, Air Fryer Brussels Sprouts also bring the heat.

But if your oven is busy, you don’t own an air fryer, or you want your Brussels ready FAST, you are going to need an alternative.

That’s where sautéing Brussels sprouts comes in!

Easy sautéed Brussels sprouts in a skillet with balsamic, Parsley, and pine nuts

A Fast, Easy Way to Cook Brussels Sprouts

The texture and flavor of these sautéed Brussels sprouts is outstanding.

So outstanding in fact, they have (for the moment at least) replaced roasted Brussels sprouts as my preferred cooking method.

  • All you need to make sautéed Brussels sprouts is a heavy-bottomed pan, some olive oil, salt, and 10 minutes over medium-high heat.
  • I’m going to encourage you to add a splash of acid and maybe a handful of nuts or cheese if you feel so motivated, but if you like, you can just throw the halved Brussels sprouts in the pan and call it a day.
  • If you’ve been searching for a way to get more vegetables into your diet that a) doesn’t take too much work and b) you’ll actually enjoy eating, this easy sautéed Brussels sprouts recipe is the place to start.
Crispy sautéed Brussels sprouts in a pan with balsamic, pine nuts, and fresh herbs

How to Make the Best Sautéed Brussels Sprouts

You’ll also see sautéed Brussels sprouts called pan fried Brussels sprouts, pan roasted Brussels sprouts, or pan sautéed Brussels sprouts.

All of these terms refer to the same method of cooking the Brussels sprouts with oil in a large skillet over high heat. The ingredients are basic, the recipe prep is straightforward, and the results are exceptional.

The Ingredients

  • Brussels Sprouts. These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.
  • Olive Oil. Be generous to ensure the sprouts caramelize in the pan.
  • Kosher Salt. Kosher salt is critical to making your Brussels sprouts tasty. I always recommend kosher salt because it has a more pure, soft taste than table salt (which tastes metallic due to the treatment process that keeps the salt free-flowing). Season the sprouts as you go along, then at the very end to taste.
  • Black Pepper. As much or as little as you like.
  • Acid. Brussels sprouts crave acid; a splash will balance and perk up their flavor. In this recipe, I use balsamic vinegar, though you can also try lemon juice, pickled onions, or an entirely different vinegar.

No acid on hand? Just leave it out and vow to try Brussels sprouts with balsamic vinegar a different day. Your sautéed sprouts will still be tasty, I pinky promise.

The Directions

  1. Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized.
  2. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
  3. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are. Serve hot and DIG IN! 

How to Trim Brussels Sprouts

  • Before trimming, I recommend washing your Brussels sprouts to remove any dirt.
  • To Trim: Use a knife to cut off the tough stem end of each Brussels sprout. Then, remove any yellow or damaged leaves, and cut each Brussels sprout in half lengthwise, from tip to trimmed end.

The Difference in Taste and Texture Between Sautéed Brussels Sprouts and Roasted Brussels Sprouts

While both oven roasted and pan sautéed Brussels sprouts have similar qualities—both taste addictively crispy and caramelized on the outside and distinctly savory—I have observed some differences between the two.

  • Oven roasted Brussels sprouts tend to be softer all the way through the interior.
  • Pan roasted Brussels sprouts stay firmer. They’re still delightful to eat, but they don’t totally melt in your mouth the way baked sprouts do.
  • So which is better? Honestly, I’m torn! I enjoy them both for different reasons and appreciate the variety. Try them both and see what you think.
Crispy sautéed Brussels sprouts in a pan with balsamic and pine nuts

Recipe Variations

  • Sautéed Brussels Sprouts with Bacon. Dice 4 slices of bacon, and cook them in your skillet. Once crispy, remove to a plate. Then, cook your sprouts in the bacon drippings. Top your finished sprouts with the crispy bacon pieces. YUM!
  • Sautéed Brussels Sprouts with Herbs. Add a tablespoon of fresh herbs to your sprouts at the end. I used parsley, but cilantro and mint would be delicious too.
  • Pan Fried Brussels Sprouts with Parmesan. Toss a handful of Parmesan over the sprouts at the end. Feta and goat cheese are other, super tasty options.
  • Sautéed Brussels Sprouts with Onions. Add 1/2 cup of thinly sliced onions to the pan with your Brussels sprouts. They’ll crisp and caramelize in a most excellent way.
  • Pan Sautéed Brussels Sprouts with Toasted Nuts. Stir a handful of chopped, raw nuts into the pan with the Brussels sprouts at the very end. Continue stirring, allowing the residual heat from the pan to toast the nuts. For today’s recipe, I used pine nuts. Walnuts and pecans are two of our other favorites.

What to Serve with Sautéed Brussels Sprouts

More Easy Vegetable Sides

How to Store, Reheat, and Freeze Sautéed Brussels Sprouts

  • To Store. Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Gently rewarm leftovers in a large skillet on the stove over medium-low heat until warmed through, adding in a splash of balsamic vinegar to perk them back up. You can also microwave the Brussels sprouts on a microwave-safe plate until warm. Add fresh toppings as desired. My other favorite method is the oven: warm at 350 F until heated through (about 5 or so minutes).
  • To Freeze. Brussels sprouts can become soggy, so I don’t recommend freezing them. However, you certainly can freeze them if you don’t mind the less-than-optimal texture. Place cooked and cooled Brussels sprouts in an airtight, freezer-safe container and store in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make Sautéed Brussels Sprouts

Even More Ways to Eat Brussels Sprouts

We’ve been gobbling up this pan sautéed Brussels sprouts recipe. Pan frying is a fresh, healthy way to cook Brussels sprouts. Try it on a weeknight, and it’s an easy recipe for dinner parties too.

Do you cook Brussels sprouts at home? I’d love to hear from you in the comments section below!

Sautéed Brussels Sprouts

4.80 from 205 votes
Pan sautéed Brussels sprouts are a quick, easy way to make delicious Brussels sprouts you'll want to eat every night! Crispy, caramelized, and addictive!

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Servings: 4 servings


  • 1 pound Brussels sprouts trimmed and halved
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon balsamic vinegar or lemon juice
  • 1 to 2 tablespoons raw pine nuts or chopped raw walnuts, almonds, or pecans (optional)
  • Chopped fresh herbs like parsley cilantro or mint (optional)
  • A handful of Parmesan feta, or goat cheese (optional)


  • Heat a large cast iron or similar sturdy bottomed skillet over medium high for 4 minutes. Add the oil. As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
  • Add the salt and pepper. With a wooden spoon or spatula, stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
  • Remove the pan from the heat. Stir in the vinegar, then the pine nuts or almonds. Let the residual heat of the skillet toast the nuts, stirring them very often so that they toast evenly on all sides and do not burn (if they aren’t toasting, return the skillet to low heat). As soon as the nuts are toasted, transfer the sprouts to a serving plate and sprinkle with fresh herbs. Enjoy hot.



  • TO STORE: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • TO REHEAT: Gently rewarm leftovers in a large skillet over medium-low heat until warmed through. You can also microwave the Brussels sprouts on a microwave-safe plate until warm. Add fresh toppings as desired. 
  • TO FREEZE: Brussels sprouts can become soggy, so I don’t recommend freezing them. However, you certainly can freeze them. Place cooked and cooled Brussels sprouts in an airtight, freezer-safe container and store in the freezer for up to 12 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4) without toppingsCalories: 114kcalCarbohydrates: 11gProtein: 4gFat: 7gSaturated Fat: 1gPotassium: 441mgFiber: 4gSugar: 3gVitamin A: 855IUVitamin C: 96mgCalcium: 48mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Brussels sprouts have always been my favorite vegetable. My husband also loves them so that’s good because we have them alot. I prefer the tiny ones but if they only have the jumbos, I just split them so that they all cook evenly. I totally agree that sauteing them or roasting the little guys are hands down the best way to make them – no mush or bitterness. I use balsamic as the acid and we do like crumbled bacon on top sometimes. If there are leftovers, I have no problem finishing them up for lunch!

      1. Delicious and super easy recipe! The browning in the beginning and the balsamic really make this dish. Our teenage daughters have been requesting this every week (they actually want it very few days. lol!) since I made it about 6 weeks ago. Thank you for sharing.5 stars

  2. This recipe was delicious! I made it last night, fully anticipating I would be eating it by myself since my husband strongly despises Brussel sprouts. He took a bite, declared it “not bad!” And proceeded to eat several more bites! Thanks for another recipe win :)5 stars

  3. Awesome! I used smoked almonds, white balsamic vinegar, and skipped the parm cheese. Yummy! Next time, I’ll double the vinegar. 5 stars

  4. Amazing! I have only cooked fresh brussel sprouts one other time in the oven and they were a big fail. I was skeptical this time so I only made half a batch, that was a mistake. I asked my son to at least try one… he was begging me to make the rest after they were all gone! Definitely recommend this to everyone!5 stars

  5. Loved it. My mom always boiled brussels sprouts and I liked them and all, but never really though to make them since I’ve been married. Now I do! This recipe is fabulous.5 stars

  6. What a GREAT variation on the traditional oven roasted brussels. This was a HUGE hit, even with those that didn’t normally like brussels. 

    I added bacon and pine nuts at the end. Will be using this as my go to from now on!!!!

    Thanks ? 5 stars

      1. Hi Amaya! I haven’t tried this recipe using frozen Brussels sprouts, but you could experiment. Fresh is certainly preferred, but I think you could try it with frozen. If you decide to play around with it, I’d love to hear how it goes!

  7. I love them this way! Been making them like this for years.
    Try them with a pinch (just a pinch!) of red pepper flakes, a little garlic and some Parmesan cheese. Yummy!5 stars

  8. You’re absolutely right! This method is far beter than roasting in the oven, or even air frying. I just seasoned with salt and pepper and some lemon juice and they were the best I’ve ever had. Never going back. Thank you!!5 stars

    1. Hi Tim, I’m so sorry this happened! I’m not sure what might’ve caused it. Were you using a cast iron pan? I hope you were able to enjoy the recipe!

      1. I’m so sorry you had trouble with this recipe, Janna. It’s hard to say what went wrong without being in the kitchen with you.
        I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too!

    1. I’m so pleased to hear that this recipe was a hit, Teri! Thank you for sharing this kind review!

  9. For years I have sauteed my brussels sprouts the same way as this recipe recommends. But this time, no oven, no regular frying pan, instead big cast iron skillet on the stove top. I have ruined a whole lot of good food (a ton of it) with out-of-date/bitter/nasty tasting old olive oil. To buy real olive oil is a pain. (research research research so much fake O.O that’s really just regular cooking oil) Today I partially thawed a frozen bag of brussels sprouts, chopped some of them in half, then dumped them into a hot C.I. pan. I continually moved them around until they started cooking, then sea salt and course black pepper, then about 1/3 of a stick of salted butter. Kept them moving until they were still tender and not burnt. (burnt is good too, so is bitter garlic) This recipe inspired me to get my one pound bag out of the freezer this morning, cook them up and make them disappear. Thank you! Bon Appetit’5 stars

  10. My new favorite brussel recipe! My 5 year old decided he liked them after trying this one so you know it’s good!5 stars

  11. My husband loves Brussels sprouts. I dislike them immensely. I’ve been roasting them, but wanted a little different recipe for today’s Easter dinner. I sauteed them in olive oil with onion. They were delicious!! Even I loved them and will made these often. I added a splash of Balsamic vinegar. Thank you for this delicious recipe.5 stars

    1. I’m so pleased that this recipe was a hit, Corry! Thank you for taking the time to share this kind review!

  12. Fabulous brussel spouts! I made them with sliced onion and balsalmic vinegarette. The best recipe for brussel sprouts I’ve seen.5 stars

  13. I pan seared brussel sprouts in hot olive oil, with just salt and pepper, until crispy, some darker than others. Removed them from the heat, and splashed them with a cranberry-pear balsamic vinegar. Honestly, by FAR the best I’ve ever had. Ever. Thank you for this amazing recipe. Only downfall: it makes an oil-spattered mess on the stovetop—but it was worth it!5 stars

  14. Although this  is the first time I’ve prepared sauteed brussel sprouts for my family, it is definitely not the last. What an incredibly flavorful, aromatic, and addictive dish. Thank you for enlightening us! It is a new family favorite!5 stars

  15. medium high way to high for a cast iron pan.  ( electric stove). thats all we use.   low to medium maybe adding more time moving them around a little more.  scorched these little midget cabbages.  other than that flavor would have been good. thank you for the recipe  5 stars

  16. I just tried this recipe and ate the whole plate. Even licked the plate afterwards. Def making this again.5 stars

  17. I have never made our eaten Brussel sprouts. I looked at your recipe and was being very careful not to mess it up and then throw it out. I must tell you it was delicious!!! Now I think I didn’t do enough. Cause I’m gonna let my kids try it and I know they will like it. So thank you, now I have another vegetable to add to the table. ?5 stars

  18. I just made it. Threw a little balsamic and Parmesan when it was done. It was perfect. Even my husband who hates Brussels Sprouts enjoyed this recipe.
    Thanks for sharing!5 stars

    1. I’m so happy that you enjoyed the recipe, Renata! Thank you for sharing this kind review!

  19. I made half the recipe and ate them all before I could take a picture. They were that good!5 stars

  20. Can’t wait to try it. Have you tried cooking them with garlic and coconut oil? I highly recommend you do.5 stars

  21. I bought some Brussels sprouts at the farmers market without knowing what I was going to do with them. I just followed your recipe and finished it with the vinegar, parsley and parmesan cheese and it was delicious! Thank you!5 stars

  22. Fantastic. Finished with balsamic raspberry vinegar and goat cheese. Lovely recipe, would not have thought of goat cheese: most excellent addition. As per suggestion, had it with pork steak (not my favorite but the DH loves it) and it actually helped me appreciate the pork. Excellent pairing, along with a Sauvignon Blanc.5 stars

  23. I absolutely love this recipe! Who knew I liked brussel sprouts? I make them plain and simple with just the olive oil, kosher salt and a little splash of red wine vinegar and they are fabulous! Thank you so much5 stars

  24. Never have I ever tried cooking or tasted bruseli sprouts in Nepal . Moved to Japan, trying out new recipes. Trying this recipe today. ? Thank you.5 stars

  25. OMG OMG OMG.

    I had eaten brussels sprouts only once before, about 15 years ago. Me and my dad probably didn’t cook them enough and they were bitter and sour as hell. I couldn’t image why people would eat such a thing.

    I decided to give them another try, and cooked them following this recipe. They were fabulous! Even fabulous seems like an understatement!

    Thank you so much for sharing this and enriching my culinary experience!5 stars

    1. Diana, this brings me so much joy! I came to Brussels sprouts late in life and am still making up for lost time. I am so pleased to know you enjoyed this!

  26. Made these with chopped walnuts and balsamic vinegar. My cast iron pan was already in use in the oven so I just used a big nonstick pan and they still turned out great! Thanks!5 stars

  27. omg! I NEVER liked brussels sprouts. But once I tried them roasted I was SOLD. As in I could eat the whole two pounds almost…including the straight from the fridge the next day with a sweet chili sauce for breakfast, lunch or snack. But these pan sautéed in less than half the time were incredible! (crucial was that first step with hot cast iron pan for 4 minutes, then oil coating IMO!) a little extra olive oil and generously salted & cracked peppered. mmm mmm, mmmm (with a smile!)5 stars

  28. Tried this a couple of times and it is delicious!! Thanks Erin for a yummy Brussels sprouts recipe I can make on the stove top.5 stars

    1. Mary, frozen brussels sprouts would likely turn out mushy here but you might like my roasted frozen brussels sprouts:

  29. Simple, easy, healthy and excellent! I forgot about these! Almost 70 and concerned more about diet these days. It seems that as a result I’m returning back to old basic and natural recipes! I thank you for the reminder! Michael.5 stars

  30. For a guy who doesn’t cook much, this turned out really well. Simple to make and very tasty indeed! I would eat them this way any day!5 stars

  31. I followed your method of frying brussel sprouts in olive oil and charred them, while I seasoned both sides after turning with Cavender’s All Purpose Greek Seasoning. After they were finished cooking, I added the balsamic vinegar and feta cheese! Oh my! I loved them! My husband loved them! Better than oven browning. Thanks a bunch.5 stars

  32. OK, I did this as simple as could possibly be. I’ve tried dozens of ways over many years but what I just did was the best, thanks to this recipe. Only ingredients was brussels sprouts, butter, salt and pepper. I trimmed the sprouts, cut them in half and placed them flat side down in a thick bottomed fry pan. I sauted the sprouts in butter with low heat for several minutes until they were nicely browned, turned them over and continued cooking them for several more minutes. This took about a half hour in total. The sprouts were crispy, sweet, completely cooked through with no bitterness. Merely browning them never worked for me in the past, so I assume the low heat over a long period of time made the difference.5 stars

  33. I have just discovered this blog and I am already a fan because of this recipe. While very quick and easy to prepare, the dish turned out very tasty and it is the best ever regarding my experience with Brussels sprouts. I added onion, walnuts, tarragon an balsamic vinegar, as per suggested variations. It looked like professionally made side dish and tasted very delicious. On top of this it is and feels healthy too. My husband and I were impressed. Using a heavy bottomed pan, as recommended, is important for the browned look and the crispy taste, I think. Thank you Well Plated! You are already bookmarked on my tablet.5 stars

    1. Hi Sarah! The recipe card at the bottom of this post has all the ingredients and instructions listed. If you click the “Jump to Recipe” button at the top of the page, it will take you directly there. I hope this helps!

  34. This is the first time ever I am going to eat Brussels sprouts. I enjoyed reading your recipe and thanks Erin for providing all the facts of this tasty Veggie :)

  35. I made the bacon recipe and finished with balsamic glaze ( reduced balsamic vinegar and local honey) absolutely fantastic. My husband said Yum Yum!!5 stars

  36. Thanks for the other suggested options for making this recipe…I sautéed 2 strips of bacon and added the Brussels with salt/pepper and at the end added in the balsamic. Very tasty and simple. ;)5 stars

  37. this is literally my favourite brussel sprouts recipe of all time. i make it every time i have brussel sprouts, hell, i BUY brussel sprouts to make this recipe. it is SO GOOD and the flavours are SO MAGNIFICENT. there has truly never been a more simple, easy to follow, yet tasty recipe for brussel sprouts.5 stars

  38. I loved the pan roasted Brussels Sprouts, on my heavy cast iron skillet,.thank you for wonderful recipes ! Merry Christmas and Happy New Year !5 stars

  39. I just googled how to cook Brussels sprouts and came across your very delicious recipe and was more than pleased with the results, my first time ever cooking them myself but with your guidance. Thank you so much.5 stars

  40. Delish!!! Added onions, mushrooms, chopped walnuts. The balsamic vinegar did the trick. Topped with feta cheese. Very flavorful! Warmest holiday wishes.5 stars

  41. This recipe will make any sprout foe come scrapping the serving dish for seconds or thirds. Awesome! This is definitely on the re make list, and not just for Christmas either. I added the pine nuts as suggested but it is sprouts that are the big winners here.5 stars

  42. I’m writing this on Christmas Day! I found your recipe and followed your directions. In the end I tweaked it a little by adding pomegranate syrup instead of the balsamic vinegar and some walnuts. My mouth sang Merry Christmas to me!! It was delicious!!5 stars

  43. My husband loved them. I thought they were ok. We both agree I probably needed To sauté on an even higher heat Thanks for the recipe for our Christmas dinner!4 stars

  44. Erin — this is the third time I’ve made Brussels sprouts with your recipe. Absolutely ‘delish.’ Easy to follow recipe and turns out exactly as shown.5 stars

  45. This looks great! Had a tough year and Christmas, going to start caring for myself better and cooking for myself more – this looks a brilliant recipe to start with ? Thankyou so much and all the best to you for 2021!

  46. This is the best way I’ve found to make Brussels sprouts, hands down. I let them sit, cut side down, for a good bit bit. It as long as recommended before stirring. My stove heats my cast iron up and it’s hard to regulate the temp. In any case, I stored and sautéed as directed for the remaining time. They turned out just perfect. Didn’t drizzle balsamic on them en masse, but did on my own serving. Amazing! Thank you for helping me get over the “I hate Brussels sprouts” hurdle! :) These were a game changer for me!5 stars

  47. Made this recipe several times and even tried other ones that are on the Internet. And I come back to this one. I was raised on plain boiled Brussels sprouts and loved them just fine. But now I go back to this recipe each and every time!!! They are wonderful and easy!
    Especially with the balsamic and nuts! !5 stars

  48. Loved this way of cooking Brussel Sprouts. Absolutely delicious. I used the balsamic glaze from Costco on them as they finished cooking.5 stars

    1. Hi Donna! I haven’t tried this recipe using frozen Brussels sprouts, but you could experiment. Fresh is certainly preferred, but I think you could try it with frozen. If you decide to play around with it, I’d love to hear how it goes!

  49. Hi Erin, thank you for your wonderful recipe. I have always loved brussels sprouts but could never make them well so i always spent a lot of money on pan roasted brussels sprouts at expensive markets in NYC where I live. They are so much money to buy prepared and though delicious normally have too much oil and salt even for my taste. I just bought a pan iron skillet and was looking for my first recipe and found your website. They turned out delicious and yes, so quick to make. I didn’t add any toppings but I felt that a 3rd tablespoon of olive oil for the pound of brussels sprouts added that final melt in your mouth taste. Thank you so much!!5 stars

  50. My brussel sprouts came out excellent,I cooked them whole though,also added onions,garlic powder and black pepper5 stars

  51. I was nervous while sautéing my sprouts, worried they would taste burned…but no, delicious! Received praise from my finicky tribe. This is a new favorite recipe! Shhhh, don’t tell anyone how easy it is.5 stars

  52. Fantastic recipe. I used the bacon, pine nuts, balsamic, parmesan, and parsley, and also added onion when putting the brussels in the pan. It’s perfect. I do recommend covering the skillet during the second phase of the brussels cooking. That way they heat all the way through. And if you use bacon, definitely let the bacon grease be the fat you cook the brussels in (I also ended up needing to add some olive oil). I cooked the 4 slices of bacon in half strips so they would be easy to remove from the skillet while leaving the fat behind; once cool, I cut them into bits and added them at the very end with the herbs. I will come back to this again and again. Thank you for an amazing recipe.5 stars

      1. I was lucky enough to discover this site and couldn’t be more grateful to you Erin for providing this much help/resources! Speaks a lot to your genuine desire to educate others. I recently started eating only from home for dieting purposes – as going out for food has been a bad habit of mine – and I’ve been especially enjoying the recipes on this site.

        Good job, Erin! Hope your generosity returns to you 10 fold:)5 stars

        1. I’m so happy that you’ve enjoyed the recipes, Alicia! Thank you for sharing this kind review!

  53. I’m not a fan of Brussels sprouts but my family is so here I am looking for yet another way to prepare them other than my go to …roasted. Am I glad I found your recipe! I sautéed them in bacon fat, used the crispy bacon and a sprinkle of Parmesan and even I gobbled these up, delicious ? the balsamic is absolutely necessary, it adds a level of flavor that is subtle yet noticeable. Don’t omit! Thanks for sharing.5 stars

  54. Brussel Sprouts are one of the few vegetables I have never liked, but I only ever had them boiled. They were mushy and the house smelled terrible. I married a Brussel Sprout lover. So I decided to change up the preparation and suddenly I love them too. Sautéed with olive oil, kosher salt and garlic, sprinkled with sliced almonds and fresh grated Parmesan…these have been a weekly staple in our house. So delicious and so unexpected. We’ve served them to company and never had a leftover. Fabulous recipe!5 stars

  55. Just made this! Just did garlic powder, salt, and pepper, tossing in balsamic, following the recipe exactly. SO so good! Literally making another batch tonight. Perfect texture! So quick and easy!5 stars

  56. Second time I used this recipe and suddenly getting to like Brussels Sprouts, easy to make and tastes much better! Sprinkled a bit of green onions at the end.
    Thanks for the recipe, Erin!5 stars

  57. I just made a whole pan these, and my partner and I devoured them. Delicious! So much faster than oven roasting, and I like the texture better. Thanks for posting this for all to see!5 stars

  58. What can I said this recipe is the ? bomb. I was never a fan but with this recipe..oh lord!! A new favorite. Thank you so much!!!!5 stars

  59. I was never a fan of Brussel Sprouts, in fact I hated them. My Fiancé loves them so I was looking for healthy recipes one night and came across this one and thought I would give it a try and I am glad I did, I absolutely LOVE this recipe!! I used a cast iron skillet and used Olive Oil and a little butter, let them get brown then added Kosher salt & fresh ground pepper, then adding a splash (or 2) of fresh lemon juice at the end right before taking out of skillet and top with a little Feta cheese before serving and you have the “Best Sautéed Brussel Sprouts”!! Thank you for changing my mind about Brussel Sprouts… Looking forward to trying more recipes5 stars

  60. I blanched mine first for a few minutes so had good consistency. Also used a mix of coconut oil and olive oil for the high heat and added lemon & garlic. Total cook time 30 mins. Very tasty.5 stars

  61. In my foray to the market today I picked up 1 brussels sprout(s)(12 cents). I googled for how to cook it and this popped up(which was very fortunate as I would have boiled it). I gave it a quick rinse and cut it in half as you suggest and put it in EVOO in an 8″ tri-ply SS pan and frizzled it for about 10 minutes at 1/4 heat(electric) turning once. A little salt and a little lemon juice(i forgot the garlic pwdr). It’s a keeper and they are on the market list. Many thanks!!!!!!!!!! By the by, this uses very little oil as I went on to frizzle some other veggies (okay but nowhere as good as the Brussels sprouts), and then some fish with a bit of cornmeal. And because low heat, pan was easy clean. Love it! What a find!!!!!!! THANKS!!!!!!!!! :D5 stars

  62. I made this dish with EVOO, salt, pepper, toasted pine nuts, fresh lemon juice, and chopped fresh flat-leaf parsley.

    I liked the dish: bright flavors. Other family members did not complaining that the dish tasted “burned”. Philistines. Next time I’ll make it and eat it all myself. ;-)5 stars

  63. Omg! I add the balsamic just because I saw this recipe and now I’m obsessed. The Brussels sprouts are so tasty. I definitely recommend this recipe.5 stars

  64. Erin, this recipe looks amazing and I can’t wait to try it. Can frozen brussels sprouts (thawed) be used in this recipe as well or do I need to only use fresh?5 stars

    1. Toya, for this one you need fresh but you can check out my roasted frozen Brussels sprouts:

  65. These were SO GOOD! So simple. Thank you so much. Sometimes simple is better. We used cranberry balsamic vinegar.5 stars

  66. I used a Persian Lime Olive oil and a Maple Balsamic. Followed the instructions to a T. They are so good!
    Thanks for the recipe!5 stars

  67. I love, love, love this recipe! I was worries about them sticking or burning, but they browned perfectly! I added some onion with the brussel sprouts. And after I added the red wine vinegar I cut some cherry tomatoes in half and added them, cooked for just long enough to get them warm. Delicious!5 stars

  68. I just made these. I was frustrated with roasted Brussels Sprouts. Too soft on the inside. These pan seared Brussels sprouts are wonderful. I sprinkled with a little white balsamic vinegar just before removing from the pan. Divine best describes them.5 stars

  69. I’ve always loved Brussel Sprouts cooked any way, except soggy. Maybe it’s because I was born and raised in the U.K. before coming to Canada. I’d love to say I hadn’t tried your recipes, but I have and just wanted to let everyone know they are DELICIOUS!! Sometimes I throw in mushrooms at the end too.5 stars

  70. Delicious! I used balsamic vinegar and lemon juice. Also added onions, fresh parsley and mint leaves.5 stars

    1. Hi Amber! The recipe calls for balsamic vinegar or lemon juice. I hope you enjoy the recipe if you try it!

  71. I truly loved it.
    I’m always looking for ways to make meals that aren’t appealing for kids into something special. Every one enjoyed it5 stars

  72. I hated brussel sprouts as a kid! I loved cabbage dishes however. After I left home and married, like a good wife I wanted to cook things my husband loved so here brussel sprouts came charging back into my life! One night while preparing dinner my husband asked me to make brussel sprouts. I was horrified! First I hated the taste and second I had no idea other than boiling them how to cook. Well I say to myself, you know how to make other food you’ve never prepared by frying it so let’s try that. How I got to pan beading I have no idea but my husband loved them and so did I. I cook them now about once a week and even grow them in my garden!!!!!! They are delicious. Try them you definitely won’t be disappointed.5 stars

  73. Made these tonight. Delicious. I eat Brussels because they’re good for you, but never enjoyed them. This recipe made the difference.5 stars

  74. These were SO GOOD! I ate 1/2 of the whole recipe for dinner and have the other 1/2 packed for tomorrow’s lunch…I did a little modification to use what I had on hand for my soon to expire and must be eaten tonight Brussels-Toasted sesame oil, and sesame seeds, but did use balsamic. Even my 10 year old liked them!5 stars

  75. Brussels sprouts are not our fav veggie but loved these. Very simple to make. I used cast iron pan and bacon grease instead of olive oil, garlic sea salt, pepper and balsamic vinegar at the end. Worthy of a holiday side dish.5 stars

  76. These brussels sprouts are amazing! For years I have used a roasted sprouts recipe from the Food Network but I am using this one from here on out. Thanks Erin! :)5 stars

  77. I cook brussel sprouts just like you except I use fresh garlic and pinch sea salt since I’m on a heart healthy diet due to heart problems. Amazing. I add garlic to everything though. Very good way to get healthy heart benefits and amazing flavor.5 stars

    1. Hi Nicole! If you don’t have a cast-iron skillet, I recommend using a very sturdy, heavy-bottomed skillet. I hope you enjoy the recipe!

    1. Hi Judith! If you click the “Jump to Recipe” button, it will take you directly to the recipe card where all the ingredients and instructions are listed. I hope this helps!

  78. Delicious! This was the first time I ever cooked fresh Brussel sprouts. (I have cooked them before from a frozen package and in a little water.) Using your recipe, they were so good I ate the whole panful at one time. I don’t recommend that. They cause gas if you eat too much, which I did. But I can’t wait to make them again.5 stars

  79. We have done this for a very long time. Also I normally cook in cast iron. If you want to add an extra yummy ingredient try frying up a few strips of bacon. Get it nice and crispy. Remove most of your bacon grease. Leave some to cook the Brussels in. They caramelize brilliantly in cast iron with a smidge of bacon grease. Then add the crispy bacon to the pan when you turn the Brussels over. If you try the bacon method you won’t need anything else. Especially NO cheese. The pine nuts are nice with it as well as pumpkin seeds.

  80. I haven’t tried this recipe yet but I want to. My question is can you thaw out frozen brussel sprouts cut them in have and get the same carmalized results?”

    1. Hi Rita! Frozen Brussels sprouts won’t give you quite the same results as fresh ones. I’d actually recommend checking out my Roasted Frozen Brussels Sprouts recipe for the best tips and tricks!

  81. You talked about cooking them in a pan but you did not mention how long to cook the brussels sprouts in the oven and what degree

    1. Hi Frances! This recipe is actually for sautéed Brussels sprouts, so no oven time is required. I hope you enjoy the recipe if you try it!

  82. Followed directions, brussel sprouts burnt on one side, didn’t work out. Medium high heat is too high1 star

    1. Hi Moe, I’m so sorry this happened! Were you using a cast iron pan? I hope you were still able to enjoy them!

  83. Followed directions exactly and have to say, they were not the worst but not close to the best. Iron skillet. Timed to low end to leave halved sprouts burnt, not caramelized. The balsamic vinegar taste was to pronounced. Used raw pecan pieces and fresh basil. Still the blend of flavors did nothing for the bitter taste.1 star

    1. Hi, I’m sorry to hear that these Brussels sprouts weren’t to your tastes. I (and many other readers) have enjoyed them, so I truly wish they would’ve been a hit for you too!

  84. I guess the parmesan didnt make it to the table😆
    Leave out the pine nuts and remember the cheese, its more cohesive 👍

  85. I have used your recipe for roasted frozen sprouts with success. Is is possible to sauté frozen sprouts and still be browned and flavorful and not mushy in the middle?
    Thank you!!

    1. Hi Kristine! Frozen Brussels sprouts won’t give you quite the same results as fresh ones. I’d actually recommend checking out my Roasted Frozen Brussels Sprouts recipe for the best tips and tricks!

  86. Just tried these tonight, definitely a game changer when it comes to Brussel sprouts. Delicious!5 stars

  87. I’ve tried these a couple of times with little success. They are burned but raw on the inside. The temperature probably needs to be lowered, but I don’t know how the inside will ever get done. I cooked for at least 20 minutes but they still weren’t done.2 stars

    1. Hi Heather! I’m so sorry this happened! I’m not sure what might’ve caused it. Were you using a cast iron pan? I (and many other readers) have enjoyed them, so I truly wish they would’ve been a hit for you too!

  88. I just made this recipe for my daughter for the first time, she is dieting and it’s hard to find things she will enjoy. FOUND 1. SHE LOVED THIS RECIPE…5 stars

      1. I was going to order food from Postmates because I need to go grocery shopping and lack food but was turned off by the fees for a small meal. So I looked in my fridge and saw the semi-shriveled brussel sprouts that I’ve been meaning to do something with.

        I don’t have a cast iron pan and used a stir fry pan. I cooked them a little too close to being burned (oil got extremely hot and cooked fast. I have a gas stove if that makes a difference) and I don’t think they caramelized but it still turned out tasty! The acid definitely makes a difference. I used lemon juice and apple cider vinegar. I also used my favorite seasoning mix instead of what was in the recipe. My only complaint was they were more oily than I’d have preferred so I don’t know if that was my doing or what. I feel that any less oil wouldn’t have produced a good result. Maybe if they were caramelized they wouldn’t have been oily.

        I topped with parmesan and feta cheeses.

        I’ll definitely make again.5 stars

  89. As a huge brussel sprout lover… these were the best brussel sprouts I’ve ever had! Even my 3 & 5 year old asked for seconds! Like others mentioned, medium high heat may be too high depending on your stovetop.. mine’s a beast so I cooked them on low in a regular pan and they came out perfectly caramelized and tender in under 20 minutes. I ended with a splash of lemon infused white balsamic vinegar and they were to die for!5 stars

    1. Hi Meghan! Thanks for the feedback and I’m so glad you enjoyed the recipe! Thank you for this kind review!

  90. This is the best recipe I’ve found for Brussel sprouts. Before, the only way I liked eating them was with bacon, which is not very healthy. I used olive oil, salt, pepper, balsamic vinegar and sliced almonds and I don’t think I’ll make them any other way now. (I may try pine nuts but I didn’t have any at hand) Also, I didn’t use a cast iron but the recipe worked with my skillet perfectly. They were more brown on one side than the other but they were sooo tasty. Thank you!5 stars

  91. This was delicious! Brussel sprouts aren’t a fave in our household but these definitely were bomb! I substituted for garlic flavored red wine vinegar and used parsley and Parmesan, no nuts. We will be having these again for sure!5 stars

  92. I also used a little sweet chili sauce while browning and added some balsamic reduction and in another skillet I browned some shrimp that I drizzled with evoo and balsamic reduction and then placed them on top of the Brussels sprouts……….very good…….had a cucumber and onion salad on the side5 stars

  93. I made these as a side dish with some steaks my husband cooked. They smell and look soo good. We’re both brussel sprouts fans. Delish.

  94. I followed the instructions, but the larger sprouts were charred on the outside and raw on the inside. (The smaller ones were charred on the outside but cooked through.) and yes, I used a cast iron pan. ;) I also should have reduced the salt, given that the shaved Parmesan I added after was salty—but that’s my bad. :)3 stars

    1. I’m sorry this recipe didn’t turn out as you hoped, Sadah. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  95. New favorite brussel sprout recipe. Important to have plenty of oil. I used small sprouts, all with cut sides down for 10 minutes because I made them from what the instructions said before the recipe. Added salt and turned them a few times, added pine nuts few minutes left,then the balsamic vinegar really set them off. Thank you!5 stars

  96. The times for cooking are not, in my experience accurate. The brussels sprouts were still very hard at the end of the recommended cooking time. If I did this again, I would likely pre-steam the sprouts in advance. I prefer my vegetables with some crispness but not rigid.2 stars

    1. I’m sorry that this recipe wasn’t to your liking, Gail. I (and many other readers) have enjoyed the recipe as written, so I truly wish it would’ve been a hit for you too!

  97. Erin – It was so exciting to see your recommendation for preparing brussel sprouts in a skillet. It was validation for me that the way I have been preparing mine for the last year or so is a good idea. I also oven roast from time to time but prefer the skillet method. Also, I just happen to cut each sprout into multiple slices instead of in half. I guess it just gives more surface area that gets crispy in the pan and may be is just a bit faster if time matters. It’s always a treat! And since I live alone no one can see how much of them I eat at each sitting. Thanks so much for your wonderful recipe!5 stars

  98. Turned out perfect. I used shaved Brussels sprouts and added 2 cups of sliced cremini mushrooms. Followed the directions exactly other than turning the sprouts and mushrooms
    once. The family loved this. Served beef and lamb kofta skewers plus curried rice. Their favorite part of the meal was definitely the Brussels sprouts though.5 stars

  99. Nice recipe. I also added the cheese and mixed in off heat. Not sure that was right but it worked for me.4 stars

  100. I have been making Brussels sprouts on the cooktop for a while. I generally add a little garlic and balsamic glaze (store bought). I made them tonight with lemon juice and sliced almonds as you suggested. Delicious!!5 stars

  101. I just made brussel sprouts in the oven using parchment paper it was easier to clean up this was a trial run for Thanksgiving I’m going to make them I used balsamic dressing and added a little honey and crispy onions they were delicious

  102. I cooked this tonight, and it was so good! I never liked brussel sprouts until this year. A restaurant here makes them really nicely and puts honey on them too. The honey really cuts the bitterness. So, I did the bacon variation you listed and drizzled some honey over them. Yummy! But they were very good without the honey too.5 stars

  103. My husband generally avoids Brussels sprouts at all costs. I have skillet fried them before, but your method of keeping the cut side down undisturbed for 5 or more minutes really made a difference, as well as the balsamic vinegar. Will make again!5 stars

  104. Very yummy! Easier to keep an eye on than oven roasting. I used balsamic and pecans and stuck pretty close to your cook times— they were tender but not mushy— just right! Thanks for your recipes— love getting them in my inbox!

  105. It was interesting. That said, it’s more me than your receipe; I was out of lemons, so I’m going to try this again with lemon juice and some zest, I expect that to make a tremendous difference in flavour.

    FWIW, I sliced half a Spanish onion into the sprouts, and a handful of chopped pine nuts. They added a nice flavour. I note they cooked much quicker than I expected, although I did heat my pan in advance. Cheers!5 stars

  106. I have never commented on a blog but I made these tonight and they were delicious! I’m going to make them again for New Year’s dinner. Thank you!5 stars

  107. Absolutely delicious way to cook sprouts! They do take a while to cook through though so don’t char them too quickly. I also sprinkled in a few chilli flakes towards the end – not too many as very hot.5 stars

  108. I usually roast my Brussels sprouts, this time the oven was occupied so I decided to try this recipe and sauté them. OMG….they were amazing! I followed the recipe as it stated and I can say I will probably ONLY make them this way from now on. Way better then I’ve ever made w roasting.5 stars

  109. I’ve been roasting my sprouts in my iron skillet for years! TY!!
    I fry a few pieces of thick quality bacon, toss my sprouts in the pan with some white wine, toss in whatever nut, dried fruitand or hard shaven cheese is in fridge
    toss and let the pan do the work on a med low heat… about 30 min.
    then sometimes…
    if I want an easy 1 pan meal
    I simply add some par cooked root veggies around inside edges and lay a nice piece of Salmon on top
    season and shove in oven 20 min.
    whalah! diner is served!5 stars

  110. I used coconut aminos in place of balsamic vinegar and they turned out fantastic! Thanks for sharing your recipe!5 stars

  111. I never- never liked brussels sprouts. Always (most my life) rejected them. Always saw them boiled never fried. Hated the slimy things. Had I known, how delicious & what I’ve been missing, I’d have been eatting them almost everyday. This recipe changed my life about Brussels sprouts. Making up for lost time I will be making them 3 times a week. So many different ways to prepare.Thank you!!5 stars

  112. I made half the recipe tonight for my husband and I, as a quick and easy side dish and I was so happy with the results. Easy, delish, and quick. Thank you, Erin.5 stars

  113. These are terrible directions. I followed them to the letter, but my Brussels sprouts just burned to black the first 5 minutes they were in the cast iron skillet. Medium high on an electric stove is way too high. You should stipulate that in your instructions. And all the advertisements on this website make it impossible to scroll through to get the recipe.1 star

    1. Hi Ellie, I’m sorry to hear you had problems with the recipe. Myself (and others) have tried it with great success, so I wish it would of been a success for you. I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster plus a print button so you can have the recipe quickly at your fingertips. Hope this helps!

  114. UGH. Four minutes on medium-high and my brussels sprouts were already a black, scorched mess stinking up the kitchen. Use a lower, slower heat.1 star

    1. I’m sorry to hear you had problems with the recipe, Morgan. Myself (and others) have tried it with great success, so I wish it would of been a success for you.

    2. Same. I’ll be adjusting slightly below medium heat next time. The rest of the recipe was really good. The toasted pine nuts and fresh lemon worked really well. Can’t wait to try it again.

  115. Aaaaamazing! Followed the recipe pretty perfectly. Prob added a little more cheese. :) so easy and delicious we’ll be making these regularly. Will def try with onions like others have commented. Thank you!5 stars

    1. I’m so sorry that you had trouble with this recipe. Liz. I (and other readers) have had success with the time listed, but every oven can be different. I hope it goes better next time.

  116. I am Southern and have always enjoyed a variety of vegetables BUT never Brussels Sprouts! My mother never made them (but we ate lots of cooked cabbage) however my mother in law made them—Boiled! I had to force myself to eat them as to not to offend her. So I thought they were never on my bucket list. But then was i was introduced to oven roasted sprouts with balsamic vinegar and bacon. Voila, the heavens opened! Not only delicious but healthy! Try this recipe. You will be so happy you did!5 stars

  117. I tried this tonight for dinner with your suggestion of pickled onions. It was wonderful and a big hit! Added a little feta cheese and garlic. Best Brussels sprouts I have ever had! Thanks for the recipe!5 stars

  118. I’ve had fried brussel sprouts that were okay but you use flour and oil and all kinds of stuff that’s not necessary but this recipe that I just got off the internet is sounds awesome I’m going to try for the first time tonight so thank you for the recipe

    1. I’m sorry you to hear had trouble with the recipe, Wendy. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed them, so I really wish they would’ve been a hit for you too! It’s hard to say what went wrong without being in the kitchen with you.

  119. I grew up hating brussel sprouts, I called them little balls of agony… Mom made me sit at the table till I ate at least one. My but imprint could possibly still be seen in that chair…
    I saw this recipe and thought with balsamic, and parmesean, it can’t be too bad. One word, WOW!!! I had 2 helpings! Now we look for good brusel spout deals and plan meals around them!

    Thanks!5 stars

  120. Great instructions and so much faster this way! I did find they took more salt than expected. I seasoned with garlic, ginger and shallots with some honey and apple cider vinegar. I threw some chopped almonds in too and it was fantastic. Will for sure experiment with different flavor combos on this one!5 stars

  121. Just tried this recipe the other day. Loooved it! One mistake I made: I used the wrong pan so the sprouts were a bit too burnt. But still tasted great. Flavor combo is perfect. Thanks, Erin!5 stars

  122. Brussel sprouts turned soggy, wasted perfectly good bacon, used apple cider vinegar. Blech

    My hatred for Brussels sprouts remains1 star

    1. I’m sorry this recipe wasn’t to your tastes, Matt. They definitely shouldn’t be soggy. I (and many other readers) have really enjoyed the recipe, so I wish it would’ve turned out well for you too!

  123. Hi recipe sounds great 👍 and about to make some , but I don’t have balsamic vinegar on hand , Do you think ACV will work or no ? Thank you 😊

    1. Hi Melody! You can use apple cider vinegar if you’d like, but it will have a different flavor than the balsamic. I hope you enjoy the recipe!

  124. I used apple cider vinegar and I have to say, they are delicious! Thankyou so much for this recipe, even my 6 year old loved them!5 stars

  125. Have not tried this recipe yet but I do know that adding the lemon juice makes the iron in the brussel sprouts more absorbable can you make these in a electric skillet
    Thanks Sandra
    Have a happy 4th

    1. Hi Marcy! I haven’t tried to make them in the oven with cast iron. Here is my oven method: Hope you enjoy it!

  126. So I literally just found this recipe yesterday while looking for healthier alternatives for my husband who is type 2 diabetic and it is just amazing. I only had chopped walnuts on hand and it was still way delicious. This is going to be my new go-to from here on out. Thank you for sharing this.5 stars

  127. I used to hate brussel sprouts until I tried this recipe! I wanted to like them for their health benefits and these were awesome. The sear in my cast iron skillet was superb. I added some diced onion, minced garlic, parsley and a sprinkle of Parmesan. Thanks for posting the recipe, I’m sure I’ll make them often. : )5 stars

  128. The recipe was great. I added garlic butter, onions which turn sweet when sautéed, and mushrooms which add a great texture. The lemon was a great idea. It’s the first time my Brussels sprouts turned crispy. We have none left. I also liked the handful of cheese on top. Much better than an oven in 95 degree heat.5 stars

  129. Fifth try. Loved the recipe. Used heavy stainless steel pan. Added garlic butter and onions and mushrooms. Onions turn sweet, mushrooms add texture. Lemon and cheese were a great idea. First time Brussels sprouts came out crispy. None left5 stars

  130. I’m new to cooking Brussels sprouts and like the sauté receipt however I do now have a cast iron pan I only heave stainless steel also can you use slivered almonds thank you for your time marbrc

    1. Hi Margaret! I haven’t tried it but I know other readers have tried it with a heavy duty stainless steel pan with great success. Hope you enjoy it!

  131. I was looking for a quick method for cooking without using the oven. I loved Brussels sprouts, so I was already sold.

    This was absolutely awesome and so easy, I used walnuts and added bacon!

    It’s definitely a keeper!5 stars

  132. You were right about the Balsamic Vinegar, IT WAS AWESOME!! I tried with white vinegar & rice wine vinegar, I wasn’t a fan. LOVE this recipe and printed it for future use.5 stars

  133. Fabulous, I have made this a few times now and love it. Finally a recipe that makes Brussels Sprouts taste great, thank you!!5 stars

  134. I simply MUST object to the use of recipe writers to specify “kosher” salt. What BRAND of kosher salt do you recommend, Morton’s or Diamond Crystal (DC)? To be clear, a comparison of the actual amount of salt by weight shows that Morton’s is much denser, outweighing DC by almost two to one. So, if one uses a teaspoon of Morton’s (so, measuring by volume), the dish will have almost twice the amount of salt as one using a teaspoon of DC.

    So, STOP specifying “kosher” salt and instead use weight measurements or, at least, specify the brand of kosher salt.

    Thank you!


  135. I’ve had something similar in restaurants and tried to replicate at home. Fail! I could never get the crispness. Then I came upon your recipe. Drumroll… it was delish! I added Craisin’s and feta cheese and it was a party in my mouth!! I’m in love with this recipe.
    Thank you!5 stars

  136. Super tasty and a keeper!!
    I did not have balsamic vinegar so I used a mix of red wine vinegar and maple syrup as a substitute- it worked good but will make sure I have all the ingredients next time! Only regret was that I didn’t make a bigger batch.5 stars

    1. I did mine with onion, bacon, salt and pepper, some paprika and a bit of ABC Ketchup Manus, and it was great! I usually use cabbage, but wanted brussell sprouts tonight. Thank you. Loved it.

  137. Maybe somewhere I messed up, but these were average at best. I don’t know why, but I didn’t love them, but they weren’t inedible. They’ll get eaten, but I won’t make them again.3 stars

    1. I’m sorry to hear that you had trouble with the recipe, Joline. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  138. This is how I prepare my Brussels sprouts too, but I hold back a bit on the salt and opt to splash some soy sauce on them. Delicious!5 stars

  139. Just found this recipe online I can’t believe how easy this was. It takes so less time than roasting them and just as delicious! Will be trying some of your other recipes!5 stars

  140. These are the BEST brussels sprouts I have ever tasted! I used sliced almonds and feta, but I’m sure other combos would be great, too. So easy, so yummy! Thank you!5 stars

  141. Ridiculously delicious!! I literally gagged on brussel sprouts as a kid. I’m now a grandma. I’ve tried them roasted a few times over the last couple of years and don’t hate them but also still don’t like them enough that I buy them at the grocery store. My daughter bought some last week but forgot to make them with her meal. I didn’t want them to go to waste so found this recipe last night and Oh My Goodness, we enjoyed the heck out of them! I always use kosher salt and just used what I had on hand for the other optional ingredients, which was freeze dried minced garlic and sliced almonds added shortly after stirring the sprouts and finished them off with red wine vinegar and shredded Parmesan cheese. Since they are cooked at higher heat but I wanted them cooked through, I did take the pan off of the heat a few times to let them keep cooking longer but not burn. Everyone LOVED them and kept asking what seasoning I put on them. I will be making these again and often!!5 stars

  142. I was doubtful at first, but you proved me wrong. These brussel sprouts are delicious!!! They are my absolute favorite way to cook them and it’s FAST. Thank you for sharing!! 🌱5 stars

  143. Thank you for another well presented recipe Erin! Farm fresh sprouts just plucked from the stem make a world of difference in depth of flavor and sweetness. A cast iron or an Atlantis pan is essential for this recipe. I added the flat leaf parsley at the end then transferred to a bowl before topping with fresh lemon zest. juice, and balsamic vinegar. No salt required. Some claim that first allowing the sliced sprouts to breathe on the counter improves flavor. With the freshness of the sprouts being key I’m also quite happy to Instant Pot them briefly and enjoy plain.5 stars

  144. You mention cooking them ‘undisturbed’ but I’m curious as to how this caramelises both sides of the sprouts. Do they not need to be turned half way through to ensure they’re brown all over?

    1. Hi Isaac! That’s just for the first 5-8 minutes. Then you’ll be moving them around for the next 6-8 minutes. You’ll find all of the directions in Steps 1 & 2 in the recipe card. ENJOY!

  145. Least favorite Brussels sprouts. The 3 mins with a lid is too long as they are way over cooked. We couldn’t eat them, even with the bacon in them. Guess I will stick with my own usual recipe.1 star

    1. I’m sorry to hear you had trouble with the recipe, JJ. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it

  146. I am so happy I found this Brussel sprouts suggestion when I was searching to learn how much time it takes to steam these tender Brussel sprouts before sautee! I immediately went into action, heated my cast iron pan and voila! Deliciously caramelized, then I sprinkled apple cider vinegar infused with lemon, honey and chili flakes along with a couple TBL of (a salad topper) hulled pumpkin seeds and cranberry…the vinegar suggestion was also another wonderful tip and was the perfect POP of flavor for these little critters; thank you!

  147. Wonderful recipe! I didn’t have time to roast the Brussels sprouts so this method saved the day. It is a little bit of work to get all of them nicely browned, but that’s the nature of the beast. Delicious alongside fettuccine with roasted garlic Alfredo sauce!

  148. These are the most delicious Brussels sprouts I have ever tasted. I doused them with white balsamic vinegar and sprinkled a combination of toasted sesame seeds, pumpkin seeds, sunflower seeds and sliced almonds (It’s called Tours Mix in my hometown). Thank you for this terrific recipe!5 stars

  149. This was a great way to cook Brussels sprouts, even though I forgot the balsamic vinegar. Thanks for the idea!5 stars

  150. Just made for dinner. Brussel sprouts are
    delicious!! My new way to fix Brussel sprouts! I’m a big fan of them, hubby not so much. But he’ll give them a try! I did add 5 pieces of chopped bacon to the mix.5 stars

  151. This is a great recipe. I followed it to specifications. Turned out just like in the photos, and flavor was spit on! Adding bacon and onions would make this even better, but it’s still delicious as written I’m the one in my house that eats brussles sprouts, but I ate over half the pan as it was just so good! Thanks!5 stars

  152. My favorite way to cook sprouts!! So easy, fast and delicious. I usually like to roast brussels sprouts but this is even better. My husband saw I was making these and said, “Yum!! I didn’t think I’d ever get excited about brussels sprouts, but I am!” :)5 stars

  153. I’ve made this 3 times and my brussels sprouts Ney-sayers have converted! This is a great and simple recipe. Thank you!5 stars

  154. Excellent recipes and additional ideas! I usually do my Brussel sprouts in the oven but it’s 105 outside so I really didn’t want to “fire up” the oven. To the basic recipe I added additional items from my garden — green onions, small butternut squash, and red shishito peppers. First time toasting pine nuts so I think I should’ve done them a little longer. Added more fresh herbs from the garden — lemon Thyme — and then sprinkled parmesan. YUM!! Love the versatility of this preparation method. Thank you!5 stars

  155. It would be helpful if you could address the bitterness that some encountered when buying Brussels sprouts. From what I’ve read, it might make a difference when buying small vs large sprouts. What do we look for when choosing Brussels sprouts at the market? Is there a difference in how small or large sprouts are treated before cooking? I haven’t made them yet but this would be important information when selecting them. I’ve never eaten sprouts but want to try making them. I found some tonight and bought the smaller sprouts so I guess I might have made the right decision (hopefully). However, I’ve read comments not only from your recipe but others and bitterness seems to be a huge issue. It may be related to the size from what I gather but what should one look for when buying sprouts? Is there special preparation in large vs small sprouts so that you don’t run into textural problems? It certainly would affect the cooking temp and times when using small vs large sprouts. The texture in the center of large vs small sprouts also has been brought up in comments. That is the kind of information that would be very helpful to your readership! I am happy to find a recipe where they can be pan-fried rather than roasted since my oven is often not reliable. However, I don’t know if I’ve made the right choice on the size or exactly what I should be looking for as I have never cooked them before. Hopefully, my feedback will be helpful for you since a lot of us haven’t bought or attempted to make them before. Bitterness is a big turnoff for anyone trying to give Brussels sprouts a chance…LOL! I guess that stinkiness is also an issue but I assume that pan frying or roasting makes a huge difference compared to steaming.

    Thanks for posting a recipe for pan frying them, rather than roasting. I am looking forward to trying both methods to see which is more convenient and tasty. A little information on how to select them would be extremely helpful, however.

    1. Hi Dianna! Brussels sprouts can be bitter raw. I haven’t had this issue while cooking them so it’s hard for me to know for sure why others are getting that result. It could be that they are just not cooking them long enough. There shouldn’t be any difference between cooking larger ones or smaller ones since you’ll be making a pound of them. Enjoy!

      1. I’ve always heard that bitter Brussel sprouts have been picked before the first frost. After a frost, they become sweeter.

    1. Sharon, for this one you need fresh but you can check out my roasted frozen Brussels sprouts:

  156. So yummy pan fried in the cast iron pan! I added the balsamic vinegar, pine nuts and pomegranate seeds at the end and it was ridiculously delicious.5 stars

  157. Sooo tasty! I’ve only ever roasted them in the oven before so this was a nice change! I did both lemon juice and a little bit of balsamic… obsessed5 stars

  158. Thank you for another winner Erin. I quarter my Brussels sprouts then rest them for 15 minutes to develop the beneficial compounds prior to saute. Fresh-off-the-stalk does not require seasoning. A Belgian Proline fry pan heated to the smoke point preferably heated on induction yields the best results. I cover for about 7 minutes, just long enough to develop a deep brown with only a hint of char but not covered so long that they soften. I prefer them without salt.5 stars