I've always been confused as to why Brussels Sprouts gets such a bad wrap with both kids and adults alike.

Brussel sprouts are such an amazing side dish, another one of my top favorite side dishes is my Easy Pan-Fried Asparagus.

Why do they carry such an awful stigma?

I've always thought they were absolutely delicious. Am I the crazy one here?

Growing up, my mom would just steam them and then we'd add some butter and salt and just gobble them up. And they were delicious!

Plus, they're incredibly easy to make and look beautiful on your plate. What's not to love with that?

It took me years to get Dustin to even consider trying them because he just assumed he didn't like them. Now, they're a side he requests all the time and he loves them, too. Just like with the Baked Asparagus Fries!

My kids also love this recipe. They'll eat these things for breakfast if they could. And I'm proud of that -- even if we are the weird ones.

Please don't be afraid of the poor Brussels Sprouts. I promise you they are worth your time and your love.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

Sautéed Brussels Sprouts

Lacey Baier

This Sauteed Brussels Sprouts recipe is super easy to make on any weeknight and tastes delicious.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Total Time 20

Course Side

Cuisine American

Servings

Calories 105 kcal

Equipment

Skillet

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

▢ 12 oz Brussels sprouts ends removed and cut in half
▢ 2 tablespoon olive oil
▢ 1 teaspoon kosher salt plus more to taste
▢ ½ teaspoon ground black pepper plus more to taste
▢ ¼ cup chicken broth
▢ 2 garlic cloves minced

Instructions

Heat a large saute or frying pan to medium-high heat. Add the olive oil and carefully place the Brussels Sprouts cut-side down in the pan.
Cook 4-6 minutes or until the Brussels Sprouts start to brown. Season with the salt and pepper, all the while keeping the Brussels Sprouts cut-side down to brown (don't stir yet).
Add the chicken broth and stir to combine. Cook until most of the broth is cooked out and the Brussels Sprouts are sizzling and browning again, about 4-6 minutes.
Add the garlic and cook for one more minute until the garlic is fragrant and the chicken broth has cooked out.
Serve hot.

Nutrition

Calories: 105 kcalCarbohydrates: 8.8 gProtein: 3.4 gFat: 7.2 gSaturated Fat: 1 gCholesterol: 0.5 mgSodium: 252.5 mgFiber: 3.3 gSugar: 2.1 gVitamin A: 200 IUVitamin C: 99.8 mgCalcium: 40 mgIron: 1.3 mg

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Sautéed Brussels Sprouts

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