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.
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.
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 with any protein you like, from chicken to pork to a nice juicy steak. Also fantastic served in or alongside pasta dishes.
If you like Simple Sauteed Brussels Sprouts, try these other stupendous sides.
Simple Sautéed Brussels Sprouts
- 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)
- Add 2 tablespoons of canola oil to a large skillet over medium-high heat. Once the oil shimmers with heat, add the Brussels sprouts.
- 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.
- Reduce heat to medium-low.
- 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.
- Remove from heat. Add 1 1/2 tablespoons of apple cider vinegar and stir.
- Add salt and pepper, to taste. Garnish with cotija or feta cheese, if desired.