Sautéed Brussels Sprouts Recipe
Sauteed Brussels sprouts with pecans, shallots, and garlic. A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.
How to Make the Best Sautéed Brussels Sprouts
There’s something magical about the way Brussels sprouts transform when they hit a hot skillet. These sautéed Brussels sprouts with pecans, shallots, and garlic are proof that simple ingredients, when treated right, can create something truly spectacular. The combination of sweet maple syrup, tangy apple cider vinegar, and the rich crunch of toasted pecans elevates this humble vegetable into a side dish worthy of any holiday table.
This recipe comes together in just 20 minutes, making it perfect for busy weeknights or as a last-minute addition to your Thanksgiving spread. The key is to shred the Brussels sprouts so they cook quickly and evenly, developing those slightly caramelized edges while staying tender-crisp in the center. The shallots and garlic add aromatic depth, while the touch of maple syrup brings out the natural sweetness of the sprouts.
Best of all, this dish is naturally vegan and gluten-free, making it a crowd-pleaser for guests with dietary restrictions. Whether you’re a longtime Brussels sprouts fan or still warming up to these little green gems, this recipe just might convert even the biggest skeptics.
Sautéed Brussels Sprouts
Sauteed Brussels sprouts with pecans, shallots, and garlic. A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.
Ingredients
Main Ingredients
Instructions
Preparation
- If your pecans need toasting, heat an extra-large skillet over medium heat and toast pecans, stirring every minute or so, for 6-7 minutes. Set aside.
- To the same skillet, heat the coconut oil over medium-high heat. Add the shallot and garlic and stir until fragrant and just tender, about 3-4 minutes.
- Lower heat to medium and mix in the Brussels sprouts. Season with the salt and pepper and mix well, sautéing for 7-9 minutes, stirring occasionally until tender-crisp.
- Add the vinegar and maple syrup, stir well, and cook it off a bit.
- Taste and adjust salt and pepper, add chili pepper to taste. If you like it saucy, add more vinegar and maple to taste.
- Stir in the toasted pecans and serve.
Notes
- For added depth, a splash of fish sauce works wonderfully (omit for vegan version).
- Aleppo or Urfa biber are excellent substitutes for red pepper flakes.
- You can add dried cranberries and fresh sage for a more festive Thanksgiving variation.
