This is one of my favorite recipes for Brussels sprouts! This sautéed Brussels sprouts recipe with balsamic and garlic is quick, easy, and incredibly delicious.

If you’ve never tried sauteing Brussels sprouts, you’re in for a treat. Shredding them helps them cook quickly in the pan, making them tender and sweet. Then, we’ll take them to the next level with garlic, balsamic vinegar, dried cranberries, and toasted nuts. The combination is irresistible!

Looking for more ways to enjoy Brussels sprouts? Check out our roasted Brussels sprouts. It’s another family favorite!

Key Ingredients

• Brussels Sprouts: Look for firm sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts, those still attached to the stalk, or even pre-shredded bags for convenience.
• Olive Oil or Butter: I love using butter for this recipe, but you can substitute it with your favorite cooking oil if you prefer.
• Garlic: I’m pretty generous and use 3 cloves, but feel free to decrease or increase depending on your taste.
• Balsamic Vinegar: Look for good-quality, thick balsamic vinegar, as we will drizzle it over the shaved sautéed sprouts just before serving.
• Dried Cranberries and Nuts: I love the chewy texture and sweetness that dried fruit adds to this dish. Dried cranberries and pine nuts are pictured, but feel free to get creative! Dried cherries, chopped apricots, or golden raisins would all be delicious. Toasted pine nuts are my go-to, but pecans, walnuts, or almonds would be fantastic. Toasted sunflower or pumpkin seeds make a great substitute if you need to keep the dish nut-free.

Find the full recipe with measurements below.

How to Make Sautéed Brussels Sprouts

Tip 1: Shred your sprouts. This recipe is incredibly versatile! It is easy enough for a weeknight dinner and doubles as one of my favorite holiday side dishes. I love shredding them because they cook quickly and evenly, like when I make our popular sautéed cabbage.

To shred them, remove any tattered, tough, or bruised outer leaves. Then, you have two options: either slice the sprouts into thin discs or cut them in half lengthwise and then slice them crosswise.

Tip 2: Cook in butter. Heat your favorite cooking fat (I’m partial to butter) in a large skillet over medium heat. Add the shredded sprouts, minced garlic, and a pinch of salt and pepper to the pan.

Tip 3: Caramelize your sprouts. As they cook, stir them occasionally until they become wilted, tender, and slightly caramelized. At first, it might look like there’s too much in the pan, but don’t worry! The sprouts will wilt down significantly, just like when sautéing spinach.

Tip 4: Add some texture. When the sprouts are vibrant green, and a few shreds have started to turn light brown, toss in the balsamic vinegar, dried fruit, and nuts.

Serving Suggestions

If you’re a fan of sautéed veggies, be sure to explore some of our other delicious recipes! Our easy sautéed zucchini is garlicky and perfect for a quick weeknight meal. For a simple and elegant side dish, try our garlic butter sautéed green beans. And don’t miss our easy sautéed kale.

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Our roasted Brussels sprouts recipe with garlic and ham is incredibly good! We roast the sprouts until they are crispy, caramelized, and perfectly tender.

The secret to the best Brussels sprouts is to skip the baking sheet and use a cast iron pan instead! A pan lets you start the sprouts on the stovetop to get them beautifully browned and caramelized. Then, you finish them in the oven. This simple cooking method, inspired by Mark Bittman, makes the best Brussels sprouts we’ve ever had!

We also toss in a few garlic cloves and some cubed ham for an extra layer of flavor (bacon works great, too!). The garlic roasts right in the pan, becoming sweet and mellow, while the ham heats through and crisps up. I love this recipe, but for a quicker way to cook Brussels sprouts, see our sautéed Brussels sprouts!

Key Ingredients

• Brussels Sprouts: Look for firm Brussels sprouts with vibrant green, tightly packed leaves. Avoid any with yellowing or wilted leaves. You can use loose sprouts or those still attached to the stalk for this recipe. If you have pre-shredded Brussels sprouts, our sautéed Brussels sprouts is a better fit.
• Oil: Use a high-heat oil like avocado or safflower oil to prevent the oil from smoking at the higher temperatures used in this recipe.
• Garlic: I absolutely love the flavor the garlic adds to this dish! Instead of mincing it, cut each clove in half lengthwise. The garlic will roast in the oven, becoming tender and sweet.
• Ham: The ham is optional but I do love it. I use ham steak and cube it. Bacon is another option. Start with chopped bacon, and cook it in the pan before adding the sprouts to render some fat. Remove the bacon and scatter it back into the pan when the sprouts are almost done. For a meatless dish, simply leave out the ham or bacon.
• Apple Cider Vinegar: Just before serving, we’ll scatter a little apple cider vinegar over the Brussels sprouts. This simple ingredient livens them up and makes them taste incredible. I use the same trick for cooked potatoes, like in our recipes for roasted fingerling potatoes or potato salad.

Find the full recipe with measurements below.

How Make Roasted Brussels Sprouts

Tip 1: Cut them in half. Trim the dry bottom of the Brussels sprout stem. Then, cut the sprout in half lengthwise, creating two flat halves. This cut side is where the magic happens! It will caramelize beautifully and become deliciously crispy during roasting.

Tip 2: Start the sprouts cut-side down. To cook the Brussels sprouts, arrange the halves cut-side down in an oiled cast iron pan over medium heat. Cook, without moving them, until they’re nicely browned underneath. Then, toss in your garlic and ham and season with salt and pepper.

Tip 3: Finish in the oven. After the sprouts are caramelized, you’ll slide the pan into a preheated 400°F oven and roast for 10 to 20 minutes. You want to stir every 5 minutes or so, until the sprouts are caramelized and tender.

Tip 4: Don’t skip the vinegar. For an extra pop of flavor, right after taking the sprouts out of the oven, scatter about a tablespoon of apple cider vinegar over them. This simple trick brightens the flavor and makes them unbelievably good.

Serving Suggestions

I love these roasted Brussels sprouts with many of our main dishes, especially this simple roasted chicken, sour cream baked salmon, and our garlic herb roasted turkey breast!

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These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal!

Let’s talk about these roasty, sweet, nutty brussels sprouts that combine those tender-crisp, whole-brussel bites with the ultra thin and crispy leaves, all coated with a lil’ mustard-maple drench and speckled with juicy bites of dried cranberry. Oh my gosh. WHY ARE THEY SO GOOD.

To be honest, I have very few “house favorites” in our house because I always change it up. Always trying new recipes, always moving on to the next thing. We hardly stay on any one recipe for more than just a few repeats because new! exciting! rah rah rah. But this recipe has been made WEEKLY for… um, the last five months? It has solidly earned its House Favorite status. We make these brussels sprouts all. the. time. We’ve even added a spicy variation to our repertoire and I cannot be stopped.

Dad loves them, toddler loves them, Mom loves them AND loves that everyone loves them. Also: guests love them, although usually if it’s more than just us, we’re going to need to double the recipe because, yes, in our house, we will for sure finish one pan between the three of us.

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In This Post: Everything You Need For These Brussels Sprouts

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Ingredients For These Roasted Brussels Sprouts

This is an SOS series recipe – as in, an excellent back pocket choice for when you just need to get something on the table quickly – so here’s our super short and sweet ingredient list:

• brussels sprouts
• walnuts
• dried cranberries
• maple syrup
• Dijon mustard

And, of course, your standards: olive oil, salt, and pepper.

Prefer To Watch Instead Of Read?

How To Make Brussels Sprouts That Actually Taste Good

Here we go!

1. Prep your brussels sprouts. Cut off the base of the brussel sprout, remove the outer leaves, and cut it in half vertically. Turn on some music or a good show and go to town.
2. Then, the brussels get tossed in olive oil and roast in the oven, cut side down, until they are nice and crispy.
3. The walnuts get added for the last minute for a little toasting.
4. The cranberries join the cool-down party.
5. And finally, the sauce gets added directly to the pan. And by sauce, I mean an eyeballed little squirt of Dijon mustard and a solid drizzle of maple syrup (if you like things tangy, maybe a little balsamic vinegar too?). Get a little more olive oil, salt, and pepper up in there, maybe some red pepper flakes if you like things spicy, and ohhhkay yes.

That was easy. We are in business.

What To Serve with Brussels Sprouts

The brussels in and of themselves aren’t a meal (although, with the cranberries and walnuts in there…maybe they are?), but here are some ideas for what to serve them with – SOS STYLE.

The flavors of this recipe can go so many directions with whatever it is you’re eating. And I’m sure you can think of 100 or more fancier ideas to round out the table if you’re going for a more impressive-dinner-party situation, so don’t let me hold you back.

But for basic nights at home, when you want to really, truly, actually look forward to eating your vegetables, these basic, versatile, saucy, crispy sprouts are where it’s at.

I’m telling you – HOUSE FAVORITE.

House Favorite Brussels Sprouts: Frequently Asked Questions

I’m allergic to nuts. What can I substitute?

You could leave the nuts out completely or, if you can have seeds, you could add pumpkin seeds here. Once you add the pumpkin seeds, just keep a close eye on things so they don’t burn.

How could I prep brussels sprouts in advance?

Brussels sprouts are really best fresh and crispy out of the oven, so for prepping ahead of time, I would recommend just cutting the brussels sprouts so they’re ready to get roasted, and whisk the mustard and maple syrup together so that’s ready to go too!

Can I add meat to these brussels sprouts?

Sure! Some diced pancetta or bacon would be great! You could also cook up some salmon to go with this very nicely.

Are there any herbs I could add to this?

Absolutely! Thyme and/or rosemary would be lovely additions to this.

Can I add cheese to this?

That sounds delicious! Yes. Crumbled goat cheese or feta cheese would be delicious.

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Description

These House Favorite Brussels Sprouts are the best side veg and are speckled with bright bursts of cranberries and nutty walnuts. The perfect addition to any meal! 

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1. Preheat the oven to 425 degrees. Place brussels sprouts cut-side down directly on a baking sheet. Drizzle with oil and sprinkle with salt and pepper.

2. Roast brussels sprouts for 15-20 minutes, until cut sides are very brown and some of the leaves are crispy. Add walnuts, mustard, and maple; return to oven for 5-10 minutes to get the walnuts toasted. (You can choose to either add the sauce now, or when the pan comes out of the oven in step 3. If you add it now, it gets kind of baked into the brussels, but if you add it when they’re done baking, it’ll be a little more saucy. I like it both ways. Your choice!)

3. Remove from oven. Toss with cranberries directly on the baking sheet. Season and serve immediately. Yumo!

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Roast
• Cuisine: American

Keywords: brussels sprouts, walnuts, cranberries

More Delicious Brussels Sprouts Recipes

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Quick, cozy, and full of lemon-garlic goodness, this 30-minute chicken and Brussels sprouts skillet is my weeknight go-to when I want something hearty but still healthy.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes With Brussels Sprouts

This chicken and Brussels sprouts skillet is the kind of healthy comfort food I could make on repeat. The chicken comes out juicy and golden, while the sprouts soak up all the lemony, buttery, garlicky goodness from the pan.

The chicken is seared to get that savory crust, and the Brussels sprouts go all golden and caramelized before being finished in a quick, zesty sauce. It’s high in protein and high in fiber, low-carb (if you skip the mash), and naturally gluten-free — basically weeknight gold. I’ve made this a few times, especially when Brussels sprouts are in season, and each time it hits that sweet spot of easy + flavor-packed + filling.

You might also like these high-protein, high-fiber recipes: pan-fried salmon with pea salad, popcorn chicken bowls (with quinoa), coconut chicken and cauliflower rice, or beef rice and bean burritos.

What You’ll Need

Here is what you’ll need for this chicken amd Brussels sprouts recipe. Find the full measurements in the recipe card below.

For the chicken:

• Chicken breasts: sliced thin for even cooking. Boneless thighs also work for extra juiciness.
• Sea salt & black pepper: simple seasoning, but essential. I also like a warm, slightly smoky kick from paprika. You can also add a little chili powder to this.
• Olive oil: for searing the chicken and Brussels sprouts getting those crispy edges.
• Fresh Brussels sprouts: halved for maximum surface caramelization. You can swap for broccoli if you’re not a sprout fan (but really, try it with the sprouts first!).
• Garlic: lots of it. Don’t skimp—it adds real depth.
• Lemon juice: adds brightness and cuts through the richness.
• Butter: makes it all silky and indulgent.
• Chicken broth (or stock): brings moisture and umami to the dish.
• Parsley: fresh and herby for garnish.

How To Make Chicken & Brussels Sprouts Skillet

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for chicken & Brussels sprouts skillet.

• Season the chicken with salt and pepper.
• Sear in olive oil for 3 minutes each side. Push aside in the pan.
• In the same skillet, add more oil and cook Brussels sprouts for about 5 minutes until golden.
• Stir in garlic, lemon juice, butter, broth, and paprika.
• Stir and cook everything together for 2–3 more minutes. Flipping chicken again.
• Sprinkle with parsley and serve.

Recipe Tips

• Use a large skillet so the Brussels sprouts get nicely browned instead of steaming.
• Chicken swaps: Chicken thighs work beautifully and stay juicy but need a few minutes longer.
• Make it spicy: Add red pepper flakes with the garlic if you like heat.
• Storage: Keeps well in the fridge for 3 days. Reheat in a skillet or microwave until warm.
• Make-ahead tip: Slice the chicken and prep the Brussels the day before to save time.

Serving Suggestions

Serve this over creamy mashed potatoes or fluffy rice to soak up the buttery lemon sauce. Or go low-carb with cauliflower rice. It’s also great on its own for a lighter meal, maybe with a dollop of sour cream or Greek yogurt on the side.

If you’ve tried this chicken & Brussels sprouts skillet or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Recipes With Brussels Sprouts

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