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.
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
Buy pre-shredded Brussels sprouts. Not only are these widely available at grocery stores, but it will save lots of prep time!
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.
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!
It is not necessary when they are shredded, as they are thin enough to cook through fully.
What gives Brussels sprouts a better taste?
A few simple ingredients can pack in a lot of flavor! Here we use coconut oil for nutty sweetness and to get a fried, crispy edge, shallots and garlic for aromatic flavor, and apple cider vinegar and maple syrup for the sauce, giving this dish a delicious tangy sweet flavor.
How long should Brussels sprouts be cooked for?
Sautéing shredded Brussels sprouts only takes 7-9 minutes.
Enjoy the Sautéed Brussels Sprouts recipe and let me know what you think in the comments below!
Sauteed Brussels sprouts with pecans, shallots, and garlic. A delicious fall side dish that can be made in 20 minutes. Vegan and gluten-free.
Optional Holiday Additions: ¼ cup craisins, 1 tablespoon fresh sage
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 3-4 minutes.
Lower heat to medium and mix in the Brussels sprouts (and craisins and sage if using). Season with the salt and pepper and mix well, sauteeing 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. Sometimes, if not cooking for vegans, I’ll add a splash of fish sauce. This is 100% optional.
Leftovers will keep up to 3 days in an airtight container in the fridge, but the dish is best served the day of.
You can easily find preshredded Brussels sprouts at many grocery stores but if you are shredding your own Brussels sprouts, it is easiest to use the shredder attachment on your food processor. Or thinly slice to ⅛-inch thickness.
