Simple Sauteed Brussels Sprouts

A few thoughtfully chosen seasonings and a punchy, acidic finish are all you need to create a quick and healthy side dish featuring Brussels sprouts with apple cider vinegar.

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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 and an acidic splash almost guarantee success when sauteeing. For these Simple Sauteed 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 this apple cider vinegar Brussels sprouts dish.

How do you make Brussels Sprouts with Apple Cider Vinegar?

You will need the following ingredients to make sauteed apple cider vinegar Brussels sprouts:

INGREDIENTS  

• 4 cups shaved* brussels sprouts
• 2 tbsp canola oil
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 1/2 tbsp apple cider vinegar
• salt and pepper to taste
• cotija or feta cheese (optional)

INSTRUCTIONS 

1. 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. Saute 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.
3. Reduce heat to medium-low.
4. Add 1 teaspoon onion powder and 1/2 teaspoon smoked paprika and stir. Let cook for an additional minute or two, stirring occasionally, so the heat has time to dissipate.
5. Remove from heat. Add 1 1/2 tablespoons of apple cider vinegar and stir.
6. Add salt and pepper, to taste. Garnish with cotija or feta cheese, if desired.

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 Simple Sauteed Brussels Sprouts on deck. 

Adding crumbly 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. 

What do Brussels sprouts go with?

Pair apple cider vinegar Brussels sprouts 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 seeing this sauteed Brussels sprouts dish with:

• Air Fryer Adobo Chicken
• Smoky Chipotle Sloppy Joes
• Air Fryer Walleye
• Harvest Vegetable Bacon Apple Melt

How do you store leftover Apple Cider Vinegar Brussels Sprouts?

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.

If you like Simple Sautéed Brussels Sprouts, try these other stupendous sides. 

• Not Your (Grand)Mother’s Broccoli Salad
• Jalapeno Popper Creamed Kale
• Mashed (White) Sweet Potatoes with Chipotle Honey Butter

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