The Best Sauteed Brussels Sprouts Recipe - Tasting Table

"If you love oven-roasted Brussels sprouts (and what's not to love?) you may be surprised to know there's another way to create crispy, browned, and caramelized sprouts (in even less time!). A stovetop saute is the not-so-secret way to create delectable, crispy Brussels sprouts without the hassle. Recipe developer Michelle Bottalico has created a recipe for the best sauteed Brussels sprouts, one that conveniently takes less than 20 minutes to prepare."

"These sprouts are delicious right out of the pan with just salt and pepper, but this recipe doesn't stop there. Instead, the sprouts are tossed in a maple syrup, Dijon mustard, and lemon juice glaze, one that really complements the somewhat bitter flavor of the sprouts themselves. The result is a perfectly charred, caramelized outside and a hearty inside that's just cooked without being too soft."

"Place the maple syrup, Dijon mustard, and lemon juice in a small bowl and whisk to combine. Set aside. Heat the olive oil in a large heavy bottomed skillet, preferably cast iron, on medium until hot. Place the Brussels sprouts in the skillet in a single layer, cut side down. Work in batches if you don't have a large enough pan to avoid overcrowding the pan, or the sprouts will steam instead of sear."

A quick stovetop method produces crispy, browned, and caramelized Brussels sprouts in under 20 minutes. The recipe uses maple syrup, Dijon mustard, and lemon juice whisked into a glaze. Olive oil is heated in a heavy-bottomed skillet, preferably cast iron, and halved sprouts are placed cut side down in a single layer to sear. Cooking undisturbed for about 5–7 minutes creates charred bottoms and prevents steaming. The glaze complements the sprouts' slight bitterness and yields a caramelized exterior with a tender, hearty interior while avoiding mushy overcooking.

Read at Tasting Table