This post may contain affiliate links. Please read our disclosure policy.

Sautéed Brussels Sprouts, with onion, pine nuts, and parmesan, are an easy flavorful vegetable side dish recipe. The right amount of salt as well as fresh lemon juice balance out the bitterness of the fresh Brussels Sprouts and the result is delicious!

Sautéed Brussels Sprouts on white platter

Why this recipe works:
Basic ingredients needed to make this recipe:
How to make Sautéed Brussels Sprouts:
Cooking tips for perfect results:
Other Brussels Sprouts recipes:
Sautéed Brussels Sprouts Recipe

Why this recipe works:

This vegetable side dish is quick and easy. The prep work doesn’t take much time and the sprouts and onion really don’t take much time to cook either.
This recipe is a fantastic side for your typical weeknight dinner but it is also fancy enough to be served during a holiday dinner like Thanksgiving or Christmas.
Sautéed Brussels Sprouts can taste bitter because of the bitterness of the sprout itself as well as if they are browned too much. Both the salt plus the acid from the lemon juice perfectly balance all of the flavors.
Pine nuts add a wonderful crunch and the flavor perfectly compliments the Brussels sprouts!

Basic ingredients needed to make this recipe:

Below are the ingredients I used. Here are some recommendations for substitutions as well:

Olive oil – I use extra virgin olive oil in this recipe. You can also substitute with butter, ghee, or other vegan oils like avocado or coconut.
Brussels sprouts – I use fresh, whole sprouts that I trim and slice in half.
Yellow onion – shallots would be a fantastic alternative
Pine nuts – you can replace with walnuts, pecans, or slivered almonds if you prefer
Lemon juice – I always use fresh but you can use bottled
Parmesan cheese – highly recommend you grate from a high quality Italian block for best flavor
Salt and pepper

ingredients to make Sautéed Brussels Sprouts

How to make Sautéed Brussels Sprouts:

Note: Scroll down for full printable recipe.

First step is to sauté the Brussels sprouts and onion in olive oil.
Stir only occasionally to get a nice sear on them while preventing them from getting burnt.
Add the pine nuts and allow to cook for a few minutes so they get toasted. Season with salt and pepper.
Toss with lemon juice. Taste and add additional lemon juice, salt, and/or pepper if desired. Prior to serving, top with freshly grated parmesan cheese.

Brussels Sprouts and onions cooking in pan — Brussels sprouts and onions

cooked fresh Brussels Sprouts with diced onion — Brussels sprouts and onions

Cooking tips for perfect results:

You can use a bag of fresh Brussels sprouts or buy an entire stalk. To trim, remove outer leaves, cut off any brown areas, and slice in half lengthwise through the stem.
Be sure the oil is hot prior to adding the sprouts and the onion. To get the best golden brown sear, stir as infrequently as possible only to prevent burning and to cook evenly.
My favorite way to grate parmesan cheese is with a microplane.

Other Brussels Sprouts recipes:

If you’re a fan of this bitter green vegetable, you might want to add the following recipes to your favorites.

sprinkling freshly grated parmesan over Brussels Sprouts that have been sautéed

Pin this now to save it for later

Pin It