A few thoughtfully chosen seasonings, salty feta cheese, and a punchy, acidic finish are all you need to create a quick and healthy side dish featuring shredded Brussels sprouts.
I’m the person that embraces ‘yucky’ vegetables. Kale? I’ll eat that. Spaghetti squash? Heck yes. Brussels sprouts? Game on.
Too bitter, too bland, too healthy; whatever excuse I hear for a fervent dislike of any ‘yucky’ vegetable, I usually can’t empathize. Because bacon, butter, and salt exist and their superpowers are transforming a vegetable from yucky to yes, please. That and I enjoy bitterness, it compliments my demeanor.
IMHO, I don’t think Brussels sprouts need much help to taste good. Brussels sprouts are like slightly bitter blank slates. A few thoughtfully chosen seasonings, salty feta cheese, and an acidic splash almost guarantee success when sauteeing. For these easy Sautéed Brussels Sprouts, I opted for onion powder and smoked paprika and finished it off with apple cider vinegar to brighten it up.
Truthfully you could probably swap the seasonings pretty freely, but it's the vinegar tang that makes these shredded sautéed Brussels sprouts dish special.
How to Make Sautéed Brussels Sprouts
You will need the following ingredients for this recipe for Sautéed Brussels Sprouts:
- Shaved Brussels sprouts - you can purchase pre-shredded Brussels sprouts at the grocery store, or see the Q&A below to learn how to use your food processor to quickly shred whole Brussels sprouts.
- Canola oil - or olive oil or vegetable oil or my personal favorite, bacon grease!
- Onion powder - you could also toss in some diced onion if you'd prefer.
- Smoked paprika - or plain or Hot Hungarian paprika.
- Apple cider vinegar - or red wine vinegar or balsamic vinegar are also nice substitutes.
- Feta cheese (garnish)
- Salt, to taste
- Pepper, to taste
Add canola oil to a large skillet over medium-high heat. Once the oil shimmers with heat, add the Brussels sprouts.
Sauté for 5 minutes, stirring occasionally. You want to avoid stirring too frequently because as the Brussels sprouts hang out untouched they get a nice char to them.
Reduce heat to medium-low.
Add onion powder and smoked paprika and stir. Let cook for an additional minute or two, stirring occasionally, so the heat has time to dissipate.
Remove from heat. Add apple cider vinegar and stir.
Add salt and pepper, to taste.
Garnish with feta cheese.
While dishes like green bean casserole and baked corn are (delicious!) go-to Thanksgiving vegetable sides for many, if you're looking for a less effortful side this year, put these easy Sautéed Brussels Sprouts on deck. Especially if you give the Thanksgiving Brussels Sprouts variation a go (see below).
Adding crumbly feta cheese is a comforting way to dress up the finished dish. And perhaps make the Brussels sprouts haters reconsider? Just be reserved when applying the salt if you plan on cheesing it up.
Try one of these tasty variations to this Sautéed Brussels Sprouts recipe!
- Brussels Sprouts with Bacon - just add 3 slices of bacon, finely chopped!
- Brussels Sprouts with Garlic - add 2 large cloves of garlic, finely minced.
- Brussels Sprouts with Maple Syrup - add a drizzle of maple syrup to give this recipe a sweet and tangy twist.
- Thanksgiving Brussels Sprouts - give this Sautéed Brussels Sprouts recipe a Thanksgiving update by adding in dried cranberries and/or pecans.
If you want to shred Brussels sprouts quickly, use your food processor! Check out Ina using her food processor to shred Brussels sprouts in seconds.
Store any leftover sautéed Brussels sprouts in a lidded container in the refrigerator for up to 3 days. To reheat, quickly sauté in a pan over medium heat until warmed through.
Brussels sprouts only need around a 6-to-7-minute sauté before they are ready to eat. They should be perfectly tender crisp when cooked over medium-high heat for 6-7 minutes.
What do Brussels sprouts go with?
Pair this Sautéed Brussels sprouts recipe with any protein you like, from chicken to pork to a nice juicy steak. They are also fantastic served in or alongside pasta dishes. If you need some recipe inspiration, try this sautéed shredded Brussels sprouts dish with:
Sautéed Brussels Sprouts (with Feta Cheese)
- Add 2 tablespoons of canola oil to a large skillet over medium-high heat. Once the oil shimmers with heat, add the Brussels sprouts.2 tablespoon canola oil, 4 cups shaved brussels sprouts
- Sauté for 5 minutes, stirring occasionally. You want to avoid stirring too frequently because as the Brussels sprouts hang out untouched they get a nice char to them.
- Reduce heat to medium-low.
- Add 1 teaspoon onion powder and ½ teaspoon smoked paprika and stir. Let cook for an additional minute or two, stirring occasionally, so the heat has time to dissipate.1 teaspoon onion powder, ½ teaspoon smoked paprika
- Remove from heat. Add 1 ½ tablespoons of apple cider vinegar and stir.1 ½ tablespoon apple cider vinegar
- Add salt and pepper, to taste.salt, pepper
- Garnish with feta cheese.feta cheese