One Pot Recipes

Sauteed Brussels Sprouts (One Pot)

This post may contain affiliate links. Please read my disclosure policy.

Quick, easy, crispy sauteed brussels sprouts recipe, homemade with simple ingredients on stovetop in one pot in 20 minutes. Topped off with dried cranberries and roasted pecans.

Brussels Sprouts can easily be elevated from boring to impressive with the addition of a few simple ingredients. Cranberries and maple syrup add warmth and sweetness, while pecans and balsamic balance that sweetness with nutty and tangy flavors. In 20 quick minutes you will have a side fit for your holiday table, or your next family gathering. These Crispy Sauteed Potatoes (One Pot), Sauteed Sugar Snap Peas Recipe (One Pot), and Sauteed Green Beans (One Pot) all feature this stovetop cooking method and would make great additional sides.

How To Make Sauteed Brussels Sprouts Recipe From Scratch?

  1. Heat fats– Heat butter and oil in a pan.
  2. Add brussels sprouts– Spread them out.
  3. Season– Sprinkle salt and pepper.
  4. Cook– On each side until they are golden brown.
  5. Add liquids– Mix in balsamic vinegar and maple syrup
  6. Remove from heat.
  7. Garnish it– Sprinkle pecans and cranberries on top.
  8. Enjoy!– Serve immediately.

What To Serve With Crispy Brussels Sprouts?

These pair so nicely with just about any protein main dish. Try them alongside the following:

Chicken

Beef and Pork

Turkey

These also make a great compliment to pasta dishes such as:

Do You Need to Soak Brussels Sprouts Before Cooking?

No, you do not need to soak the Brussels sprouts before you saute them. Soaking the sprouts before cooking may help to soften them up for a quicker cook time later, but it is not necessary. Do make sure to wash them well before cooking, and then pat them dry so that they can crisp up more easily.

Why Are My Brussels Sprouts Soggy And Mushy?

The Brussels sprouts will be soggy and mushy if they are too wet when you begin to saute them so make sure to pat them dry before cooking.They may also be soggy and mushy if you don’t cook them long enough. Cooke for at least 5 minutes on each side. They should be golden brown by the time they are done.

Variations For Balsamic Brussels Sprouts-

Add bacon– Add crumbled bacon, or candied bacon would be amazing too!

Try other nuts– Add toasted walnuts, cashews, pistachios, pine nuts, or another favorite.

Add cheese toppings– Such as freshly grated parmesan, mozzarella, provolone, or even crumbled goat cheese.

Dried cranberry alternative/substitute– You can use raisins, dried cherries, or even dried apricots in place of the cranberries.

Add herbs– Such as parsley, basil, oregano, or dill.

Add seasoning– Such as Italian seasoning, or even a dash of cinnamon or nutmeg.

Add onion– Add finely sliced onions, or even caramelized onions for even more flavor.

Add garlic– Use fresh garlic if you can.

Make them spicy– Add red chili flakes or even a little cayenne pepper.

Add zest or juice– Add lemon or orange zest or splash of juice for a hint of citrus that will bring out the sweetness of the cranberries.

Tips And Techniques For Pan Fried Brussels Sprouts-

Make sure to use toasted nuts– Because this add so much depth of flavor.

Use unsalted nuts– Because this prevents the dish from becoming too salty.

Maple syrup substitute/alternative– You can use honey in place of maple syrup but it will have a slightly different flavor.

Use non-stick pan– Because this prevents the Brussels sprouts from sticking and burning, and also makes clean-up easier.

Make sure sprouts are not overlapping– Because they need space to brown properly. If you overlap them, they will not brown and may be mushy instead.

Fresh brussels sprouts vs. fried ones– Definitely fresh because frozen will release so much water and be soggy and mushy.

Turn them every 5 minutes– So that they can become golden brown on all sides and cook through evenly.

Add the nuts after removing from the heat– This ensure that the nuts stay crunchy.

Serve immediately– This is when the Brussels Sprouts are the crispiest and therefore the best texture.

Storage For Maple Brussels Sprouts

Refrigerate– These are best served immediately, but can be store in a sealed container for up to 2 days.

Freeze– I do not recommend freezing because they will not crisp well when thawed and reheated. If you want to freeze them do so in a freezer safe sealed container for up to 3 months.

Reheat– In the microwave.

More One Pot Vegetarian Side Dishes

Easy Sauteed Brussels Sprouts With Pecans and Cranberries in White Plate- Overhead Shot

One Pot Brussels Sprouts

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Quick, easy, crispy sauteed brussels sprouts recipe, homemade with simple ingredients on stovetop in one pot in 20 minutes. Topped off with dried cranberries and roasted pecans.
Yield: 4 People

Ingredients

  • 2 tbsp Butter, Unsalted
  • 1 tbsp Oil
  • 1 pound Brussels sprouts, Washed, Trimmed, Halved. I didn't cut mine in half because they were already very small in size
  • Salt, To taste
  • Pepper, To taste
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Maple syrup, Or honey
  • 2 tbsp Pecans, Unsalted, Roasted, Roughly chopped
  • 2 tbsp Dried cranberries

Instructions 

  • Heat butter and oil in a large nonstick pan over medium-high heat.
  • Add brussels sprouts and spread them out so they are not overlapping.
  • Sprinkle salt and pepper.
  • Cook on each side for about 5 minutes or until they are golden brown on the outside and slightly tender on the inside.
  • Add balsamic vinegar, maple syrup and mix until sprouts are coated.
  • Remove from heat.
  • Sprinkle pecans and cranberries on top.
  • Serve immediately and enjoy.

Notes

  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave. 

Nutrition

Calories: 205kcal, Carbohydrates: 21g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 80mg, Potassium: 482mg, Fiber: 5g, Sugar: 11g, Vitamin A: 1033IU, Vitamin C: 96mg, Calcium: 60mg, Iron: 2mg
Course: Side Dish
Cuisine: American
Calories: 205
Author: Abeer Rizvi
Buttered Maple Brussels Sprouts With Nuts- Closeup Shot
Fork Full of Crispy Brussels Sprouts- Closeup Shot

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating