Stovetop Brussels Sprouts ~
Pan-fried Brussels sprouts simmered in a savory and buttery plant-based broth are easy, flavorful, and so versatile!
Serve this simple side dish alongside Vegan Meatloaf and mashed potatoes or on the holiday table with Thanksgiving Wellington. Sprinkle with dried cranberries and toasted walnuts for extra holiday flair!
Skillet Brussels Sprouts Recipe
The beauty of this recipe is in its simplicity. Especially during the holiday season when there are so many more eleborate dishes going on the table, it’s nice to have a tasty yet uncomplicated side, such as these sauteed Brussels sprouts, that enhances rather than competes with the main dish.
Ingredients for Stovetop Brussels Sprouts
- 1/4 cup vegetable oil
- 2 pounds Brussels sprouts, trimmed and halved to bite-size, if needed
- 1/8 teaspoon salt
- 6 tablespoons vegan butter
- 1/4 cup shallot, finely chopped
- 1 1/2 cup vegan chicken-style broth
Ingredient Notes
- Vegetable Oil – This all-purpose oil is good for handling the high heat required for searing Brussels sprouts.
- Brussels Sprouts – Look for sprouts that are bright green in color and firm to the touch. If you want to keep the sprouts whole, look for ones that are on the smaller side. Larger Brussels sprouts work fine; they just need to be cut in half for more manageable bite-size pieces.
- Salt – To enhance the flavor of the Brussels sprouts.
- Vegan Butter – Adds a rich depth of flavor.
- Shallot – Red onion also works well for this recipe.
- Vegan Chicken Style Broth – I use Better Than Bouillon’s No-Chicken Base (look for it on the soup aisle). Vegetable broth is a fine substitute, although the overall flavor will be milder so seasoning should be adjusted accordingly.
How to Make Stovetop Brussels Sprouts
STEP ONE: Into a large skillet over high heat, add the oil. When the oil is hot, add Brussels sprouts and cook just until lightly seared, shaking the skillet occasionally. Season with salt then remove from the pan and set aside. Reduce the heat to medium-high.
STEP TWO: Add butter to the now-empty skillet. When the butter is melted, add the shallots. Cook for 2 minutes, stirring frequently.
STEP THREE: Return the Brussels sprouts to the pan and pour in the chicken-style broth. Reduce heat to low then cover and simmer for 10 minutes. Brussels sprouts are done when they are tender and easily pierced with a fork.
STEP FOUR: Use a slotted spoon to serve hot.
More Recipes You’ll Love!
- Brussels Sprouts Salad
- Brussels Sprouts Gratin
- Spaghetti with Brussels Sprouts
- Brussels Sprouts with Toasted Bread Crumbs
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Stovetop Brussels Sprouts
Ingredients
- 1/4 cup vegetable oil
- 2 pounds Brussels sprouts trimmed and halved to bite-size, if needed
- 1/8 teaspoon salt
- 6 tablespoons vegan butter
- 1/4 cup shallot finely chopped
- 1 1/2 cup vegan chicken-style broth
Instructions
- Into a large skillet over high heat, add the oil. When the oil is hot, add Brussels sprouts and cook just until lightly seared, shaking the skillet occasionally. Season with salt then remove from the pan and set aside. Reduce the heat to medium-high.
- Add butter to the now-empty skillet. When the butter is melted, add the shallots. Cook for 2 minutes, stirring frequently.
- Return the Brussels sprouts to the pan and pour in the chicken-style broth. Reduce heat to low then cover and simmer for 10 minutes. Brussels sprouts are done when they are tender and easily pierced with a fork.
- Use a slotted spoon to serve hot.
Juliette
What a flavourful, easy-to-make recipe. Brussels sprouts are so underrated.
Jenn
Yum. Love this variation on brussels !
Elena
I love recipes that are healthy and delicious. And this was exactly that. We basil loved it. So easy to make too.
nancy
i’m always up for brussel sprouts – this simple butter stove top recipe hits the spot!
Katie
These stovetop brussels sprouts are amazing! Even my boyfriend who hates brussel srpouts loved them!