Home/Sautéed Brussels Sprouts/Recipes
Back to Home

Healthy Recipes using Sautéed Brussels Sprouts

Sautéed Brussels Sprouts with Garlic and Lemon

A simple yet flavorful dish that combines the earthy taste of Brussels sprouts with the brightness of lemon and the richness of garlic.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the Brussels sprouts and sauté for about 5 minutes until they start to brown.
  3. Stir in garlic, lemon zest, and juice, cooking for another 3-4 minutes until the sprouts are tender and fragrant. Season with salt and pepper.

Brussels Sprouts with Bacon and Maple Glaze

This dish marries the smoky flavor of bacon with the sweetness of maple syrup, creating a delightful balance with sautéed Brussels sprouts.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 4 slices turkey bacon, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside.
  2. In the same skillet, add olive oil and Brussels sprouts, sautéing for 8-10 minutes until golden brown.
  3. Stir in the maple syrup and cooked bacon, cooking for an additional 2 minutes. Season with salt and pepper.

Asian-Inspired Sautéed Brussels Sprouts

A fusion dish that combines Brussels sprouts with soy sauce, sesame oil, and ginger for a delicious Asian twist.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • Sesame seeds for garnish
Instructions
  1. Heat sesame oil in a skillet over medium heat. Add Brussels sprouts and sauté for 5-7 minutes until they are tender.
  2. Stir in soy sauce and ginger, cooking for another 2-3 minutes.
  3. Garnish with sesame seeds before serving.

Sautéed Brussels Sprouts with Quinoa and Cranberries

A nutritious dish that combines sautéed Brussels sprouts with protein-packed quinoa and sweet cranberries for a wholesome meal.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup cooked quinoa
  • 1/2 cup dried cranberries
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil over medium heat and add Brussels sprouts, sautéing for about 8 minutes.
  2. Add cooked quinoa and cranberries, stirring to combine and heat through.
  3. Season with salt and pepper before serving.

Sautéed Brussels Sprouts with Almonds and Feta

This dish features crunchy almonds and creamy feta cheese, adding texture and flavor to the sautéed Brussels sprouts.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup sliced almonds
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a skillet over medium heat. Add Brussels sprouts and sauté for 8-10 minutes until browned.
  2. Stir in sliced almonds and cook for an additional 2 minutes.
  3. Remove from heat and sprinkle with feta cheese, seasoning with salt and pepper.

Mediterranean Sautéed Brussels Sprouts

A vibrant dish that combines Brussels sprouts with olives, sun-dried tomatoes, and herbs for a Mediterranean flair.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup pitted olives, sliced
  • 1/2 cup sun-dried tomatoes, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian herbs
Instructions
  1. In a skillet, heat olive oil over medium heat and add Brussels sprouts, sautéing for 8 minutes.
  2. Add olives, sun-dried tomatoes, and Italian herbs, cooking for another 3-4 minutes.
  3. Serve warm, garnished with fresh herbs if desired.

Spicy Sautéed Brussels Sprouts with Chili Flakes

For those who enjoy a kick, this recipe adds chili flakes to sautéed Brussels sprouts for a spicy and flavorful side dish.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon red chili flakes
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a skillet over medium heat. Add Brussels sprouts and sauté for 5-7 minutes.
  2. Sprinkle in red chili flakes, stirring to combine, and cook for another 2-3 minutes.
  3. Season with salt and pepper before serving.

Sautéed Brussels Sprouts with Lemon Tahini Dressing

A creamy and tangy dressing made from tahini and lemon enhances the flavor of sautéed Brussels sprouts in this healthy dish.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons tahini
  • 1 lemon, juiced
  • 2 tablespoons water
  • Salt and pepper to taste
Instructions
  1. In a skillet, sauté Brussels sprouts in olive oil over medium heat for about 8 minutes until tender.
  2. In a bowl, whisk together tahini, lemon juice, water, salt, and pepper to create the dressing.
  3. Drizzle the dressing over the sautéed Brussels sprouts before serving.

Sautéed Brussels Sprouts with Pomegranate Seeds

This dish combines the earthy flavor of Brussels sprouts with the sweet-tart burst of pomegranate seeds, creating a delightful contrast.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1/2 cup pomegranate seeds
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. Heat olive oil in a skillet over medium heat and add Brussels sprouts, sautéing for about 8-10 minutes.
  2. Remove from heat and stir in pomegranate seeds.
  3. Season with salt and pepper before serving.

Sautéed Brussels Sprouts with Chickpeas and Tahini

A hearty and nutritious dish that combines protein-rich chickpeas with sautéed Brussels sprouts and a creamy tahini dressing.

Ingredients
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Instructions
  1. In a skillet, heat olive oil over medium heat and add Brussels sprouts, sautéing for 8 minutes.
  2. Add chickpeas and cook for another 3-4 minutes until heated through.
  3. Drizzle with tahini and season with salt and pepper before serving.