The Best, Easiest Sautéed Brussels Sprouts

Prep: 10 mins

Cook: 15 mins

Difficulty: Easy

Servings: 4 Servings

For me, the best sautéed Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining. To achieve this, I like to cut them in half so I have a flat surface to sear. Then I heat some olive oil in the pan, add the sprouts (and some salt!) cut-side down, and sear undisturbed. Only then do I toss and continue to cook. The sprouts will continue to brown and that’s okay — that’s where all the delicious savory flavors come from. Transfer to a serving dish and season with salt. It takes just a few minutes — proof that sometimes the easiest way is the best way!

Ingredients

1 pound Brussels sprouts
4 tablespoons olive oil, divided
1/2 teaspoon teaspoon kosher salt, divided, plus more as needed

Instructions

Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are golden brown, about 2 minutes.
Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.