Stovetop Brussels Sprouts

Roasted brussels sprouts served with chicken and mashed potatoes.

So, I didn't know I liked brussels sprouts until I got old enough to cook them myself. It's pretty difficult to feel happy about eating bland, bitter, boiled sprouts. This stovetop recipe is quick, easy, and full of flavor, with very few ingredients. It only takes 15 minutes to whip these bad boys up. Which, is a pretty small time commitment for convincing yourself, or your family and friends, that brussels sprouts are not only edible, but also delicious. They pair great with roasted chicken and sour cream mashed potatoes.

brussels sprouts cooking in a pan on the stove.

Flavor combinations

One great thing about this method is that it lends itself to a variety of taste profiles. You can keep it really simple with just salt and pepper or go crazy with your favorite seasoning blend. I've outlined some of the possible options below.

Basic: Salt, pepper, garlic (or garlic powder)

Smokey: Cook a couple pieces of bacon in the pan prior to the sprouts. Remove bacon and cut it into bite size pieces. Use the bacon fat in place of oil to cook the sprouts. Add minced garlic to the pan with the chicken stock. Finish sprouts with the chopped bacon, some sliced chives, and salt and pepper to taste.

Herby: Add a half teaspoon each of rosemary and thyme to the pan with the chicken stock. Finish the sprouts with a sprinkle of lemon juice and salt and pepper to taste.

Spicy: Replace olive oil with chili oil, then mix in a tablespoon of chili garlic sauce and a teaspoon of honey with the chicken stock. Season with salt and pepper to taste.


Can I double this recipe?

Absolutely, just make sure to use a large enough pan that the brussels sprouts are not crowded. You want them to brown, rather than steam, during the first cooking step. If you make a large amount, you may want to cook them in batches.

What is the best way to store extra sprouts?

Brussels sprouts will maintain best quality in the fridge for 3-4 days. You can also freeze extra sprouts but they are likely to lose some of their structure and bite. Therefore, it's best to just make enough brussels sprouts for the current meal and the next couple of day's leftovers.

When are brussels sprouts in season?

Fall is the best time to buy sprouts (or to harvest them from your garden). They actually taste best after a frost. This means that they make an excellent side dish for thanksgiving, Christmas, Hannukah, the winter solstice, or any other fall to winter holiday.

Other side dishes you might like

Browned sprouts on a blue and white plate and a red background.

Brown your sprouts, season them with the spices of your soul, then prove all those naysayers wrong. Brussels sprouts are a thing of beauty and so are you.

Keep your belly full, your mind engaged, and your heart open.

stovetop brussels sprouts on a plate with roasted chicken and mashed potatoes

Easy stovetop brussels sprouts

This quick stovetop method of cooking leaves you with perfectly browned and tender brussels sprouts.
5 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Course Side Dish, vegetables
Cuisine American
Servings 4 people


  • 1 pound brussels sprouts
  • 1 tablespoon olive oil
  • ¼ cup chicken or vegetable stock
  • salt and pepper to taste
  • Additional spices or add-ins optional


  • Prepare the brussels sprouts. Wash the sprouts, then cut the woody ends off. Gently remove the outer few leaves, then cut the sprouts in half. If you have a particularly small brussels sprout you can leave it uncut. Conversely, if there is a rather large sprout, cut it into quarters instead.
  • Heat the olive oil in a large pan over medium high heat. Add the sprouts, cut side down in an even layer. Let the brussels sprouts cook on this side without mixing for about 5 minutes, until the cut sides are nicely browned. Then, stir the sprouts and continue cooking for another 2 minutes.
  • Add the chicken or vegetable stock to the pan, stir quickly, then cover the pan. Allow the sprouts to cook covered for another 4-5 minutes, until they have softened some but still have a little firmness.
  • Season the brussels sprouts with salt, pepper, and your choice of additional optional seasonings.
Keyword brussels sprouts, easy, quick, roasted vegetables, side dish, sides, stovetop
Tried this recipe?Let us know how it was!


  1. Luke Ratford

    5 stars
    You either love them or hate them, and we love Brussel sprouts 🙂
    Cooking them in the chicken stock is a great idea, just gives that extra flavour, lush
    Will be using this recipe at Christmas, thanks for sharing 😉

  2. 5 stars
    These are great! I love that they are browned first, it made them so more flavourful than simply steaming. Thanks, we’ll be making these again!

  3. 5 stars
    My brussels sprouts turned out perfect! Thanks for the recipe!

  4. 5 stars
    I, too, never liked brussels sprouts until I was old enough to cook them myself. I love them, and your recipe is perfect! They are not overcooked and are still firm and perfectly seasoned. Yum!

  5. 5 stars
    I love the recommendation to use chili garlic oil for some flavor and heat! Def going to try that next time I make brussels!

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