Brussels Sprouts, Sautéed

Brussels Sprouts

Slicing Brussels sprouts lets them fry quickly and absorb the flavors.


  • 1215 medium Brussels sprouts, trimmed, sliced
  • 1 tbs olive oil
  • 1 tbs soy sauce
  • 2 tbs Balsamic vinegar


  • Heat oil in a medium nonstick skillet over medium-high heat. 
  • Add sprouts, cut side down, and sauté until lightly browned and crisp-tender, 7 – 10 minutes, checking occasionally so they don’t get too dark.
  • Turn and sauté on the other side for a few minutes longer.
  • Combine soy sauce and vinegar. 
  • Add to skillet and turn the sprouts over to coat
  • Let simmer, cut side down for 2 – 3 minutes longer. 
  • Serve.


I slice the sprouts in half, thirds or fourths depending on size. Some can be quite large. They should be between 1/4 and 1/3 of an inch thick (about .5cm)

Keywords: Brussels sprouts, soy sauce, balsamic vinegar