I’ve spent almost my entire life, until about 2 years ago, thinking I hated Brussels sprouts. Turns out I only hate steamed Brussels sprouts! You know, the method that makes them kind of floppy and smell less than appetizing. After finally breaking down, and becoming willing to give them another try, I found several ways I actually ENJOY eating Brussels sprouts now.

My favorite methods are to sauté or roast them! These two methods make for a delicious side dish to a lot of meals. Try to only wash and cut as many sprouts as you think you or your family will actually eat as they are not that great reheated. This is my opinion only, do as you wish here. If you like them leftover there’s no judgment from me.
The following will be needed to sauté your Brussels sprouts. The amounts vary based on how many sprouts you plan to cook so I’ll say for all of it simply season to your preference! You will need a pan large enough to sauté your chosen amount in. I prefer my trusty cast iron pan for these.
Sautéed Brussels Sprouts
Ingredients
Brussels sprouts
Olive oil
Salt
Pepper
Garlic cloves, minced
Soy sauce
Directions
- Wash and quarter Brussels sprouts.
- In a bowl toss the quartered Brussels sprouts with salt, pepper, and a dash (or more) of soy sauce.
- Heat olive oil in the pan, add garlic and let caramelize for a minute.
- Add seasoned sprouts and cook until they get golden brown and soften.
If you’re unsure of your seasoning preferences, start small. You can taste-test at the end and add more before or after removing the pan from the heat.
Best Ever Sautéed Brussels Sprouts

The best quick and easy sautéed Brussels sprouts that everyone will love!
Ingredients
- Brussels sprouts
- Olive oil
- Salt
- Pepper
- Garlic gloves, minced
- Soy sauce
Instructions
- Wash and quarter Brussels sprouts.
- In a bowl toss the quartered Brussel sprouts with salt, pepper, and a dash (or more) of soy sauce.
- Heat olive oil in the pan, add garlic and let caramelize for a minute.
- Add seasoned sprouts and cook until they get golden brown and soften.
Now the roasting method is similar, but you can mix up the seasonings a bit if you would like. I have also added diced potatoes to the baking sheet to make a fuller side dish.
Roasted Brussels Sprouts
Ingredients
Quartered Brussels sprouts
Olive oil
Onion powder
Garlic powder
Salt
Baking sheet
Directions
- Preheat the oven to 400℉.
- Toss washed and quartered sprouts with the remaining ingredients – seasoning amounts to your personal preference.
- Pour on a baking sheet and bake for about 20 minutes or until they reach the desired appearance.
As mentioned above, you can easily add in diced potatoes, onions, and thinly sliced carrots to this to bake together as well! Just be careful to size your other vegetables accordingly so they don’t take longer to bake than about 20-25 minutes or you’ll end up over cooking the rest.
Best Ever Roasted Brussels Sprouts

Deliciously easy roasted Brussels sprouts make a quick side for dinner.
Ingredients
- Quartered Brussels sprouts
- Olive oil
- Onion powder
- Garlic powder
- Salt
- Baking sheet
Instructions
- Preheat the oven to 400℉.
- Toss washed and quartered sprouts with the remaining ingredients - seasoning amounts to your personal preference.
- Pour on a baking sheet and bake for about 20 minutes or until they reach the desired appearance.
Notes
As mentioned above you can easily add in diced potatoes, onions, and thinly sliced carrots to this to bake together as well! Just be careful to size your other vegetables accordingly so they don’t take longer to bake than about 20-25 minutes or you’ll end up over cooking the rest.

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