Sautéed Brussels Sprouts | Quick, Easy & Vegan!

Sauteed Brussels sprouts with pecans, shallots, and garlic- a simple fall side dish that can be made in 20 minutes. Vegan and gluten-free.

Pre-shredded Brussels sprouts are easy enough to find at grocery stores these days, and I love the ease of just giving them a quick saute for a simple side dish, perfect for fall weeknights or the holiday table.

Here, I’ve paired them with toasted pecans, shallots, garlic red pepper flakes, and a splash of maple and apple cider vinegar, a play on Italian agrodolce. Tangy, barely sweet, and punchy!

But what makes them even better is cooking them in coconut oil. Somehow, the combo to my taste buds, at least, is dreamy!

Sauteed Brussels Sprouts Ingredients

• Shredded Brussels sprouts: Buy these shredded for easy prepping! They are available at most grocery stores.
• Pecans: Chopped and toasted.
• Shallots and garlic cloves: For subtly sweet, and savory, aromatic flavor.
• Coconut oil: You can sub olive oil, but I find the coconut oil to taste especially good!
• Apple cider vinegar: For a tangy, tart dressing.
• Maple syrup: To give the dressing a perfect amount of sweetness.
• Red pepper flakes: Just a pinch! Aleppo or Urfa biber are both nice here.
• Optional holiday additions: Craisins or fresh sage.

How to Make Sauteed Brussels Sprouts

1. Toast the pecans. Skip this step if your pecans are already toasted. Heat an extra-large skillet over medium heat and toss in the pecans, stirring every minute or so. Heat 6-7 minutes, then remove from the pan.

2. Saute the aromatics. Warm coconut oil in the skillet over medium-high heat. Add shallots and garlic and stir until fragrant and tender, 3-4 minutes.

3. Add Brussels sprouts. Reduce heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with salt and pepper, mix and sauté for 7-9 minutes, until tender-crisp.

4. Add dressing. Add vinegar and maple syrup and mix, cooking it off a bit.

5. Taste and adjust. Taste for salt and pepper, add chili flakes if desired, and if you prefer it saucy, add more vinegar and maple syrup to taste. If not cooking for vegans, a splash of fish sauce is lovely!

6. Add pecans. Stir in the toasted pecans and serve.

Recipe Variations

• Add some heat: Chili flakes are optional but add a nice bit of heat! I especially like Aleppo and Urfa biber.
• Give it a holiday spin: Add craisins and fresh sage to create a holiday-inspired version of this recipe.
• Add a splash of fish sauce: Totally optional, but this gives it an umami boost that is really lovely!
• Other possible additions: Other fresh herbs like parsley, rosemary, or thyme could be added, add chopped cooked bacon if desired, garnish with shaved Parmesan cheese, add a handful of pine nuts, or drizzle with balsamic glaze.

Chef’s Tips

1. Buy pre-shredded Brussels sprouts. Not only are these widely available at grocery stores, but it will save lots of prep time!
2. If you need to buy whole sprouts, roughly chop the Brussels first (remove any damaged outer leaves), then toss them into a food processor using the shredder attachment.
3. Make this an easy holiday side! With most sides requiring the oven, these sauteed Brussels sprouts are ideal because they are done on the stovetop in just 20 minutes!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. However, keep in mind that this recipe is best served the day of!

Serving Suggestions

We love serving these Brussels sprouts as a side dish to our favorite holiday mains, like Classic Homemade Meatloaf, Roasted Turkey, Mushroom Wellington, or Butternut Squash Lasagna.

For more inspiration, check out 65 Vegetarian Thanksgiving Menu Ideas!

Enjoy the Sautéed Brussels Sprouts recipe and let me know what you think in the comments below!

xoxo

Sylvia

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