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.
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.
What to Serve with 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.
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.
Once You Try Brussels Sprouts This Way There Is No Going Back
FAQ
How do you make brussel sprouts grow faster?
Why are my brussel sprouts growing so slow?
Why do you soak brussel sprouts in water?
Is it better to steam or boil brussel sprouts?
How do you keep Brussels sprouts thriving?
Here are all the details about the ideal conditions to keep them thriving. Despite not loving heat, brussels sprouts do love the sun. In cool climates, providing them with 6+ hours of direct sunlight a day is ideal. If you experience high temperatures, choose a partial shade location that protects them during the hottest part of the day.
What do Brussels sprouts and spinach have in common?
Both are dark green leafy vegetables, which give them rich in soluble fiber and high magnesium content. They are also rich in other vitamins and minerals, such as iron, calcium and phosphorus and vitamins A, K and the B complex. They help reduce blood pressure, help protect eye health, strengthen immunity and contribute to the well-being of the nervous system.
How do you eat fresh brussel sprouts?
They’re also equally enjoyable roasted in the oven or shaved raw into a salad. My favorite way to eat them in roasted with olive oil, salt, and pepper until crisp and added to a harvest bowl with shredded chicken, cranberries, mashed carrots, and gravy. Looking for some recipes for your fresh brussel sprout harvest? Here are a few ideas:
How do you grow Brussels sprouts in a pot?
Be sure to firm the soil around Brussels sprouts so that they are well-rooted and anchored as they mature. One Brussels sprout–which can produce two to three pounds of sprouts–will grow in an eight-inch flower pot. Allow 20 to 30 inches between plants in larger containers. Grow a single plant in a container 12 inches (30cm) wide and deep or larger.