Sauteed Brussel Sprouts – lightly charred and crisp on the outside and deliciously meaty on the inside flavored with garlic, butter, red wine vinegar, and a touch of Creole Seasoning for a little heat. A fantastic healthy side dish that comes ready in no time!
Happy Wednesday, everyone! We’re having a potluck with some friends this weekend and I’m a little ecstatic because it has been a while.
So, I’ve started making ahead a couple of frozen bread dough and pie crusts. Yes for a free arm workout! It’s a little tiring, but you know me, I always go the extra mile, especially for my loved ones. And now, I’m too tired to cook for dinner. Happy-tired, though. 😉
Fortunately, I bought some fresh brussel sprouts earlier. Perfect for this super EASY SIDE DISH that you can make effortlessly with only six (6) simple ingredients (including the brussel sprouts), Immaculatebites Sauteed Brussel Sprouts. Such a lifesaver! Let’s dig in!
What are Brussel Sprouts?
Brussel sprouts are a cultivar group of the same species as cabbages, grown for their edible buds. The leaf of these vegetables are typically 1.5–4.0 cm in diameter and definitely look like miniature cabbages.
It has been popular in countries like Brussels, Belgium (it may have gotten the name there), and other parts of Europe.
These cabbage babies look alike here are rich in Vitamin A, C, and K with moderate amounts of B vitamins, essential minerals, and dietary fiber. You can find them in peak season from late August to March.
What Do Brussel Sprouts Taste Like?
First off, you don’t want to eat Brussel Sprouts raw as they can be fairly bitter to your taste buds. But they can be nutty and savory if they are cooked properly. They pair well with salty food like bacon and do well with light acidic vinaigrettes and lemon zest.
Recipe Ingredients
The ingredients for Sauteed Brussel Sprouts are actually pretty simple and probably already available in your kitchen pantry. You can easily make it anytime you crave this delicious comfort food. You’ll only be needing:
- Butter – You can use salted or unsalted in this recipe; either will give rich buttery flavor to this dish. You can totally skip this however it will not be as flavorful.
- Olive Oil – I really recommend using olive oil because it has a distinct flavor compared to regular cooking oil. But regular cooking oil works, too. 😉
- Garlic Cloves – Slice them thinly to really get that garlicky flavor. Or you can also cut them like how I mince my garlic.
- Creole Seasoning – My wonder ingredient! It’s a mix of herbs and spices that really make any dish savory and flavorful with a kick of heat.
- Brussel Sprouts – Don’t forget to trim and slice them so they’ll absorb the flavors easily and make sure they’ll cook evenly.
- Red Wine Vinegar – It adds nice color to this dish. Also, it has a sharp and distinctive tangy flavor with smoky notes compared to regular white vinegar.
Ingredient Substitutions
For Creole Seasoning: you can play around with simple spices and herbs like paprika, cayenne pepper, basil, and oregano if you don’t have any Creole Seasoning at home. Or just make your own Homemade Creole Seasoning. 😉
For Red Wine Vinegar:
- White Wine Vinegar – is the closest substitute you can use. It tastes similar minus the color.
- Sherry Vinegar – has smoky notes similar to red wine vinegar.
- Apple Cider Vinegar – is the best choice to use if you’re on a keto or low-carb diet. 😉
- Balsamic Vinegar – because it’s milder and sweeter than red wine vinegar, you might need to adjust the seasonings to amp up the flavor.
Recipe Variations
- Balsamic Baked Brussel Sprouts – try this baked version if you want that extra nice crunch to your brussel sprouts. It’s a little sweet with the addition of honey.
- Grilled Brussel Sprouts – you’ll love the added smoky flavor of the Brussel Sprouts. I suggest you sprinkle some pepper flakes and parmesan cheese to make it more scrumptious. Yum!
- Cheesy Brussel Sprouts Bake – Just add some bacon, heavy cream, and your favorite cheeses like sharp cheddar cheese, gruyere, or mozzarella, and you’re all set for the perfect comfort food.
How to Clean Brussel Sprouts?
To clean the Brussel Sprouts:
- Simply remove all the dirt or dust. Trim the ends of it, then rinse in a large bowl of cold water.
- Transfer it to a colander to separate it from the dust or any floating sediment in the water bowl.
- Pat dry before cutting or storing them.
How to Trim Brussel Sprouts?
- Using a sharp knife, trim off the bottom of the core. Discard any loose outer leaves that may fall off.
- Slice each sprout in half lengthwise through the stem. You can do this trimming process up to 3 days in advance.
- Once you’re done trimming them, simply store them in a ziplock bag. And put them in the crisper drawer of the fridge.
Cooking Brussel Sprouts
Oh, we do love, love Brussel Sprouts here at home, including my son. He’s gotten to like it; be it this sauteed version or this Balsamic Baked Brussel Sprouts.
In case, you’re not yet a fan of these green cuties, there are actually plenty of ways on how to cook Brussel Sprout. It doesn’t have to be complicated, but just enough to cook them so they can be slightly tender and to bring out their wonderful nuttiness. They can be steamed, boiled, braised, baked (roasted), or as simple as sauteed.
Storage Instructions
- Refrigerate – Cooked Brussel sprouts can be kept in the fridge for 3 days.
- Store and label – Let it cool completely before storing it in an airtight container and label.
- Reheat – gently warm refrigerated sauteed Brussel sprouts in a large skillet over medium-low heat until warmed through. You can also warm them up in the oven at 350F for about 5 minutes.
What to Serve with Brussel Sprouts?
These are just some of the main dishes that we love to serve with sauteed brussel sprouts. I guarantee you that you’ll be licking your plate clean.
- Baked Crispy Chicken Legs
- Slow Cooker Pork Loin
- Blackened Spatchcock Chicken
- Braised Beef Short Ribs
- Marinated Grill Skirt Steak
- Oven Tri Tip Roast (pictured above)
More Quick and Easy Side Recipes You’ll Love
How To Make Sauteed Brussel Sprout
Sauteing the Garlic in Butter
- Heat and melt the butter – Heat the butter and oil in a large skillet over medium-high heat. (Photo 1)
- Saute the garlic – Once the butter and oil have melted, add in the garlic slices and saute until they start to turn golden about 2-3 minutes. (Photo 2)
- Remove the garlic and set aside – Remove garlic from pan using a slotted spoon and set aside. You do not want to leave the garlic in the pan longer than that as it will burn easily.
- Season with Creole Seasoning – Add the creole seasoning and thoroughly mix it into the butter mixture. (Photos 3-4)
Cooking the Brussel Sprouts
- Brown the Brussel sprouts – Place the Brussel sprouts face down into the pan and leave untouched for 5-7 minutes until the side face down starts to brown. (Photo 5)
- Flip and saute – for 5-7 minutes more until Brussel sprouts are evenly cooked on both sides. (Photos 6-7)
- Add the red wine vinegar – and saute some more for 1-2 minutes. (Photo 8)
- Serve – immediately or keep warm until ready to use.
This blog post was first published in November 2019 and has been updated with an additional write-up.
Sauteed Brussel Sprouts
Ingredients
- 1 tablespoon (14 g) butter
- 1 tablespoon (14 ml) olive oil
- 3 garlic cloves , thinly sliced
- ½ teaspoon (2 g) Creole Seasoning
- 1 cup (88 g) Brussel Sprouts , trimmed and sliced in half
- 2 tablespoons (30 ml) red wine vinegar
Instructions
- Heat the butter and oil in a large skillet over medium-high heat.
- Once the butter and oil have melted, add in the garlic slices and saute until they start to turn golden about 2-3 minutes.
- Remove garlic from the pan using a slotted spoon and set aside. You do not want to leave the garlic in the pan longer than that as it will burn easily.
- Add the Creole Seasoning and thoroughly mix it into the butter mixture.
- Place the brussel sprouts face down into the pan and leave untouched for 5-7 minutes until the side face down starts to brown.
- Flip and saute for 5-7 minutes more until brussel sprouts are evenly cooked on both sides.
- Add the red wine vinegar and saute some more for 1-2 minutes.
- Serve immediately or keep warm until ready to use.
Tips & Notes:
- Spice it up with a dash of cayenne pepper or pepper flakes.
- You can leave out the red wine if desired. It doesn't make that huge of a difference.
- Feel free to use Cajun seasoning instead of Creole. Cajun seasoning has a basic blend mix of garlic powder, onion, black pepper, and cayenne pepper while Creole seasoning has those too with more herbs ranging from oregano to basil and paprika.
- Add your favorite cheese for toppings to make it more scrumptious.
- Put the sauteed brussel sprouts in a skewer and grill them if you want that smoky taste.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Tanya says
I’m going to try this frozen Brussel sprouts. Fingers crossed it works just as good. Sure it will! Have you tried?
Imma says
Hi Tanya. I have not tried this recipe with frozen Brussel Sprouts yet. I will suggest that you let it thaw first before cooking. That way it doesn’t turn out soggy. Let me know how it turns out for you :)!
Amy African Bites says
Tap or hover to adjust servings does not work
Imma says
I’m sorry about that. I just tried it, and it worked for me. But I did have to hover over the number above the word servings. Then a slider should appear, and you click and drag it to the number of servings you want. Please let me know if it continues to not work.
LaTanga says
Love this recipe i add bacon to mine
Imma says
Thank you so much for the great addition. I am sure it would be great, on a lighter note if you can spend a little time adding a rating to the recipe card 🙂 It will help users to authenticate the recipe!
MsAnn says
If the red wine is omitted, does it make a big difference in taste? And, can minced garlic be used instead of the sliced garlic? New cook here and the simpler, the better.
ImmaculateBites says
Leave out the wine , if desired . It’s not that huge of a difference . Minced garlic works just as well. However, it might be tricky getting it all out , so it doesn’t burn.
Hugh says
Can we use cajun seasoning instead of creole seasoning?
Of course, the answer is “yes”, but how would you describe the difference between the two?
imma africanbites says
Hi. Cajun seasoning has a basic blend mix of garlic powder, onion, black pepper, and Cayenne pepper while Creole seasoning has those too with more herbs ranging from oregano to basil and paprika. You can check my homemade version here: https://www.africanbites.com/creole-seasoning/