This post may contain affiliate links.
Sauteed Brussel Sprouts are golden, buttery, and full of garlic flavor, and they come together in one skillet in about 25 minutes. Starting with frozen brussel sprouts makes this an easy, year-round side dish with no chopping required. If you love quick veggie sides like our roasted Brussels sprouts with bacon and garlic butter roasted mushrooms, this one is for you.
Cooked in a skillet until golden and finished with garlic butter, these sauteed brussel sprouts are the easy, one-pan side dish you will make on repeat, right alongside our green bean stir fry.
Sauteed Brussel Sprouts Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 25 minutes
- 🍽️ Serving: 3 servings
- ⚡ Calories: About 180 per serving
- 🌶️ Flavor Profile: Buttery, garlicky, and savory
- ✋ Difficulty: Easy
Quick Answer
To saute brussel sprouts until crispy, cut them in half and cook them in butter over medium heat in a single layer, stirring only occasionally. Letting the cut sides sit against the hot pan creates golden, caramelized edges, the same browning trick that makes our roasted mushrooms so good.
Jump to:
- Sauteed Brussel Sprouts Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Sauteed Brussel Sprouts
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Sauteed Brussel Sprouts FAQs
- Other Recommended Easy Side Dishes
- Easy Sauteed Brussel Sprouts
Why This Recipe Works
Click to see the technique science
- Frozen means easy. Starting with frozen brussel sprouts skips all the trimming and chopping, so this side comes together fast any time of year.
- Butter builds flavor. Cooking the sprouts in butter helps them brown and adds rich, savory flavor in every bite.
- Golden edges. Letting the cut sides sear against the pan creates caramelized, slightly crispy edges that make these irresistible.
- Garlic butter finish. Sauteing garlic in butter at the end coats the sprouts in fragrant, savory flavor without burning the garlic.
Why You’ll Love This Recipe
- A one-skillet side ready in about 25 minutes.
- Made with just a handful of simple ingredients.
- Frozen brussel sprouts mean no trimming or chopping.
- Buttery, garlicky, and crisp on the edges, like our bacon brussel sprouts.
- Perfect for weeknights and holiday dinners alongside mashed sweet potatoes.
- A quick stovetop side, just as easy as our green bean stir fry.
Key Ingredients
Here is everything you need to make these sauteed brussel sprouts. The exact amounts are in the recipe card below.
- Frozen brussel sprouts: thawed and halved for quick, easy cooking with no trimming.
- Unsalted butter: for browning the sprouts and making the garlic butter sauce.
- Garlic: minced and sauteed at the end for bold, savory flavor.
- Salt and pepper: to season the sprouts to taste.
See recipe card for exact quantities.
Variations and Substitutions
These sauteed brussel sprouts are easy to dress up.
- Add bacon: cook chopped bacon first and toss it back in, like our bacon brussel sprouts.
- Make them tangy: finish with a splash of balsamic vinegar or a squeeze of lemon.
- Add cheese: shower with grated Parmesan just before serving.
- Switch the veggie: use this same garlic butter method on green beans or mushrooms.
- Add crunch: sprinkle with toasted nuts or a pinch of red pepper flakes.
How to Make Sauteed Brussel Sprouts
- Melt butter in a skillet, add the brussel sprouts, season with salt and pepper, and cook until golden, stirring occasionally.
- Push the sprouts to the side, make a well, and melt the remaining butter.
- Saute the garlic in the butter for about 30 seconds, just until fragrant.
- Toss everything together, taste, adjust the seasoning, and serve.
Recipe Tips & Tricks
- Thaw and pat dry. Drying the thawed sprouts helps them brown instead of steam.
- Do not overcrowd. Cook in a single layer so the cut sides can caramelize.
- Be patient. Stir only occasionally so the sprouts have time to brown.
- Do not brown the garlic. Add it at the end and cook just until fragrant so it stays sweet.
- Season at the end. Taste and adjust after tossing in the garlic butter, like our roasted mushrooms.
Serving Ideas and Suggestions
These sauteed brussel sprouts are a fast, flexible side dish for almost any meal.
Serve them hot, right out of the skillet, next to baked chicken thighs, creamy Marry Me chicken, or braised short ribs, with mashed potatoes or air fryer baked potatoes on the side.
Round out the plate with more easy sides like mashed sweet potatoes, crispy baked potatoes, or a bowl of butternut squash soup. They are also great next to air fryer salmon.
Sauteed Brussel Sprouts FAQs
Yes. Trim and halve fresh brussel sprouts, then cook them the same way. They may need a few extra minutes to become tender, so cover the pan briefly if needed before browning.
It helps. Thawing and patting them dry lets them brown rather than steam. If you cook them straight from frozen, give them extra time and expect a little less caramelization.
Soggy sprouts usually come from too much moisture or a crowded pan. Pat them dry, use a large skillet, and cook them in a single layer so the water can evaporate and the edges can crisp.
They are best fresh, but you can cook them ahead and reheat in a hot skillet to bring back some crispness, then serve with baked chicken tenders. Store leftovers in an airtight container for up to 3 days.
Swap the butter for a plant-based butter or olive oil. You will still get golden, garlicky sprouts with great flavor.
They pair with any main, from grilled chicken and steak to pork chops and holiday turkey. They are also great next to pasta like our aglio e olio.
Golden, buttery, and ready in 25 minutes, these sauteed brussel sprouts just might turn skeptics into fans, right alongside our garlic butter roasted mushrooms.
For another quick pan side that disappears fast, my sweet and sour cabbage brings a sweet, tangy bite to the table.
Easy Sauteed Brussel Sprouts
Ingredients
- 4 tablespoons unsalted butter
- 1 1/2 pounds frozen brussel sprouts thawed, cut in half lengthwise
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic minced
Instructions
- In a large skillet over medium heat, melt 2 tablespoons of the butter.4 tablespoons unsalted butter
- Add the brussel sprouts, stir until coated in the butter, season with salt and pepper.1 1/2 pounds frozen brussel sprouts, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Cook until golden brown, stirring occasionally, 12-15 minutes.
- Make a well in the center of the pan and melt the remaining butter.
- Saute the garlic in the butter for 30 seconds, do not brown.2 cloves garlic
- Toss everything to combine, taste and adjust seasoning if needed.
Notes
- Dry the Sprouts: Make sure your Brussels sprouts are dry before cooking to help them crisp up.
- Hot Skillet: Use a hot skillet and medium-high heat to get a nice sear on the sprouts.
- Single Layer: Cook the sprouts in a single layer to ensure even cooking.
- Cut Side Down: Place the Brussels sprouts cut side down in the pan to caramelize the flat surface.
- Don’t Overcrowd: Give the sprouts enough room in the pan; if necessary, cook in batches.
- Season Well: Don’t forget to season with salt and black pepper to enhance the flavor.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
I have done this adding back the bacon crumbles, and some GOOD Parmasan or Asiago cheese..I am going to test some bleu cheese next.. I know it isn’t as healthy but it is soooo good! Love me some Brussel Sprouts!
Thank you! I had a Facebook friend that made this all the time but she up and deleted me for no reason. I have never eaten a brussel sprout so I wanted to make them and try them. I bought frozen sprouts and all the rest of the recipes said to use fresh. I will try this now and I appreciate that you posted this.
YAY, so glad you liked them, thanks for letting us know!
I just tried this recipe and they turned out delicious!! I love the idea of adding a little garlic, it gives them a great flavor!
These look fantastic! I’m going to make them tonight along with some paprika/cumin chicken and garbanzo beans. Thanks!!
I’m so glad you liked it and it turned out well! Thanks so much for letting me know, that means so much!
Made this tonight and it was great. It’s a great dish to add to our veggie rotation. Super easy to make and taste incredible.
Tell me how they come out!
I love Brussels sprouts…and I can’t wait to try your simple and delicious recipe!
YUM! I love Brussels sprouts…and can’t wait to try this simple, delicious recipe 🙂