Sweet and savory with a rich, nutty crunch, Sautéed Brussel Sprouts is a delicious fall recipe that comes together in under 30 minutes!
This amazing side dish pairs well with Grilled Bacon-Wrapped Chicken, Sous Vide Steak, and pretty much any ham recipes – Pork Chops are my personal favorite!

Growing up, my dad wasn’t a fan of Brussel Sprouts, so we never had them in our home. It wasn’t until much later in my life that I had them at a friend’s house and fell in LOVE! Her dad made a dish that mixed the savory vegetable with sweet fruits and crunchy nuts… and I’ve been a Brussel Sprout lover ever since!
How To Sautée Brussel Sprouts
While you can definitely roast, grill, or steam your Brussel sprouts, sauteeing them is super easy!
YOU WILL NEED –
- olive oil
- butter
- brussel sprouts
- apples + nuts, optional
- salt and pepper
DIRECTIONS –
- In a large saucepan or skillet, add olive oil and butter and cook over medium heat.
- When butter is fully melted and starting to foam, add the brussels sprouts cut side down. It’s OK if they slightly overlap but don’t put them more than 2 deep.
- Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes. Don’t stir! This allows the bottoms to brown and caramelize.
- After 4 minutes, stir the sprouts so that browned sides are mostly up. Cook the second side undisturbed for another 4 minutes.
- Add in diced apples + nuts according to the notes below (optional) and season with salt and pepper before serving.
What Goes With Sauteed Brussel Sprouts?
DICED APPLES – Savory recipes may not be the first way you think to use apples, but it’s one of my favorite preparations. When picking apples for cooking I recommend firm, crisp, and tart ones like Granny Smith, Pippen, or Cortland.
TOASTED NUTS – I love toasted pine nuts, but an inexpensive alternative is slivered almonds. In either case, toasting your nuts is the key to bringing out their rich oils and flavor.
Many recipes suggest that you toast your nuts in the oven, but I recommend using a small cast iron pan and toasting them on the stovetop. It’s quick and you can stir them regularly to keep them from burning. Toss them in the pan, toast the pine nuts over medium heat for about 2 minutes until brown, and you’re good to go!
Putting it all together
Once the sprouts are browned on both sides, stir them again and add the diced apples. Stir every 2 minutes until the apples are just soft, about 5 minutes. Lastly, add the toasted pine nuts, then season to taste with salt and pepper.
Here’s a printable recipe card for your convenience –
Sautéed Brussel Sprouts
Ingredients
- 3 Tablespoons pine nuts, (sliver almonds will work too)
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 pound brussel sprouts, halved
- 1 apple, cut into 1/2 cubes
- salt and freshly ground pepper
Instructions
- In a small pan, toast the pine nuts over medium heat until brown, about 2 minutes. Remove from heat and set aside.
- In a large saucepan or skillet, add olive oil and butter and cook over medium-heat. When butter is fully melted and starting to foam, add the brussels sprouts cut side down. It's OK if they slightly overlap but don't put them more than 2 deep.
- Turn the heat down to medium and cook, leaving the sprouts undisturbed, for 4 minutes. Don't stir! This allows the bottoms to brown and caramelize.
- After 4 minutes stir sprouts so that browned sides are mostly up. Cook the second side undisturbed for another 4 minutes.
- When the sprouts are browned on both sides, stir again and add the diced apples. Stir every 2 minutes until the apples are just soft, about 5 minutes.
- Add the toasted pine nuts, season to taste with salt and pepper.
Nutrition
Other Notes
ABOUT THE AUTHORS – Kristen and Camille are the delicious duo from Culinary Mamas. One of their goals is to help families cook up wholesome, healthy dinners that kids actually eat. The Culinary Mamas were contributors to Somewhat Simple in 2014.