If you have never tried pan sauteed Brussel sprouts before you must try this recipe! These sautéed Brussel sprouts with cheese taste so much better than plain boiled or steamed.
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These pan sauteed Brussel sprouts with cheese taste so much better than boiled or steamed. Quick to make this recipe is delicious any time of the year.
Cost To Make
Estimated cost = $5.55 or about $1.39 a serve
Why You'll Love This Recipe:
- This recipe for pan cooked Brussel sprouts is one of the easiest recipes you will ever make. It’s fast and takes less than 15 minutes to cook.
- I have to say that I would not eat these every day because, of the generous amounts of butter, olive oil and parmesan cheese.
- These pan sautéed Brussel sprouts are a great comfort food and, would make a great addition to the dinner table for special occasions like Thanksgiving, Christmas or when you have guests over.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Fresh Brussel sprouts – When buying sprouts pick ones that are about the same size because this will ensure even cooking.
Also, choose ones that are firm and look good. It’s okay to have a few blemishes on the leaves because these can be removed before cooking.
Avoid Brussel sprouts that are looking very yellow and feel soft and spongy these are too old.
You could also use frozen Brussel sprouts, see our section "Recipe Notes and Tips" below for how to cook with frozen Brussel sprouts.
Olive oil or you can use another light flavored oil.
Butter – I used salted butter for this recipe but, if you are watching your salt intake you can use unsalted butter.
Garlic – Use at least 2 cloves of fresh garlic or more if you like. You can also use 2 level teaspoons of garlic paste if you don’t have fresh garlic.
Salt and pepper – Use these to season the Brussel sprouts to taste.
Parmesan cheese – this gives added flavor to the dish.
I like to mix in half of the cheese so, that it melts and mixes in with the sprouts and use the remaining as a garnish when serving.
However, if you like more melted cheese you can mix in all of the parmesan cheese.
Equipment
- Small knife
- Cutting board
- Measuring spoons
- Skillet with a lid
- Tongs
- Grater
Step By Step Instructions
Before you start this Pan Sauteed Brussel sprouts recipe you will need to prepare them for cooking by cutting away the base, removing any blemishes or damaged leaves, washing them, and then cutting them in half. For more detailed instructions see our "How To Prepare Brussel Sprouts For Cooking" page.
Step 1 – Add two tablespoons of olive oil into a large skillet over medium heat.
Two tablespoons of oil might look like too much but, if you are using a stainless steel skillet it is necessary to prevent the sprouts from sticking to the base.
If you are using a non-stick pan, you can reduce the oil to one tablespoon. and if during cooking the pan looks dry add a splash of water.
Step 2 – Place the sprouts cut sides down in the skillet.
Step 3 and 4 - Put the lid on the skillet and cook Brussels sprouts undisturbed over medium heat until the cut sides turn golden brown. This will take about 5 – 8 minutes.
Step 5 - Turn the sprouts over, put the lid back on and cook for another 5 – 8 minutes or until the sprouts are fork-tender.
Step 6 - Reduce the heat to low and add salt, pepper (if using), butter, and garlic.
Step 7 - Stir until the butter has fully melted and coats the sprouts.
Step 8 - Turn the heat to low and cook for about a minute as you mix in half of the parmesan cheese.
Turn off the heat, transfer the pan sautéed Brussel sprouts to a serving dish, sprinkle with the remaining cheese, and serve hot.
Recipe Notes
How do you know when Brussel sprouts are cooked?
Use a fork to pierce the Brussel sprouts near the base, if it goes in easily with very little resistance it is cooked.
Another way to tell if they are cooked is by taking a bite, if it is soft and tender it is done.
Can’t get fresh Brussel sprouts use frozen.
If you can’t get fresh Brussel sprouts you can use frozen. Half defrost the sprouts so you can cut in half easily. Make the recipe as outlined in the recipe instructions below with a few minor adjustments.
- Frozen sprouts are already blanched (partially cooked) so, you will have to be careful not to overcook the sprouts.
- Because they have been frozen, they will have a little more water in them compared to fresh sprouts. So, in the step 3 and 4 of the recipe cook them uncovered. This will allow the excess water to evaporate and will allow the cut sections to caramelize.
- At this stage you might find that they are fully cooked if so, finish the recipe from step 6 onwards.
- If they are not tender turn the sprouts over and cook with the lid on (step 5) for a few more minutes until tender, then proceed with the rest of the recipe.
Frequently Asked Questions
Yes, Brussel sprouts can be overcooked if not watched closely. Overcooking makes them soft and mushy and not really that nice to eat.
Brussel sprouts are high in, nutrients, low in calories, high in fiber, vitamins, minerals, and rich in antioxidants, making them a good vegetable to include in your everyday diet.
More Easy Recipes
Want more super easy stovetop recipes? Try making this pork mince stir fry with noodles, this easy chicken pulao, or this Korean ground beef rice bowl recipe.
I do hope you give this recipe for Pan Sautéed Brussel Sprouts with Cheese a try. If you do please come back and leave a comment below because I would love to know how you went.
Recipe
Pan Sauteed Brussel Sprouts
EQUIPMENT
- Small sharp knife
- Cutting board
- Measuring spoons
- Skillet with a lid
- Tongs
- Grater
INGREDIENTS
- 2 tablespoons olive oil
- 500 grams (1 pound) Brussel sprouts cleaned and cut in half
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper optional
- 30 grams (2 tablespoons) butter
- 2 garlic cloves grated or minced
- 30 grams (¼ cup) parmesan cheese grated
INSTRUCTIONS
- Heat the olive oil in a large skillet over a medium flame.
- Add the Brussel sprouts cut side down.
- Put the lid on the skillet and turn down the heat to medium / low.
- Cook undisturbed for about 5- 8 minutes or until the cut side has browned.
- Turn the sprouts over, put the lid back on and cook for another 5 – 8 minutes or until the sprouts are fork tender.
- Turn the heat to low and add the salt, pepper butter and garlic. Stir until the butter has fully melted and coated the sprouts.
- Turn off the heat and mix in just over half the parmesan cheese.
- Transfer to a serving dish and sprinkle with the remaining cheese, serve hot.
Notes
- Frozen sprouts are already blanched (partially cooked) so, you will have to be careful not to overcook the sprouts.
- Because they have been frozen, they will have a little more water in them compared to fresh sprouts. So, in the step 3 and 4 of the recipe cook them uncovered. This will allow the excess water to evaporate and will allow the cut sections to caramelize.
- At this stage you might find that they are fully cooked if so, finish the recipe from step 6 onwards.
- If they are not tender turn the sprouts over and cook with the lid on (step 5) for a few more minutes until tender, then proceed with the rest of the recipe.
Annika says
I made this recipe and love it.
Mary says
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