Sautéed Brussels Sprouts

October 28, 2021

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Sautéed Brussels Sprouts

Recipe and image courtesy of

Brussels sprouts are in season, so let’s press them into service! This week’s Market Fresh Cooking recipe is a delicious way to learn to really love brussels sprouts. I never thought I would call brussels sprouts addictive, but it’s simply the truth. Gobbling up a bowl of brussels sprouts has never been more delicious and fun. Try it, you won’t be disappointed!

Brussels Sprouts are available at the market on Tuesdays and Saturdays from 8 AM to 1 PM.

The Recipe


  • Brussels Sprouts: These delicious little green veggies are packed with Omega-3 fatty acids, fiber, and Vitamin C. Once sautéed, the sprouts will have a crisp, caramelized outside and tender but firm inside.
  • Olive Oil: Be generous to ensure the sprouts caramelize in the pan.
  • Kosher Salt: Kosher salt is critical to making your Brussels sprouts tasty. I always recommend kosher salt because it has a more pure, soft taste than table salt (which tastes metallic due to the treatment process that keeps the salt free-flowing). Season the sprouts as you go along, then at the very end to taste.
  • Black Pepper: As much or as little as you like.
  • Acid: Brussels sprouts crave acid; a splash will balance and perk up their flavor. In this recipe, I use balsamic vinegar, though you can also try lemon juice, pickled onions, or an entirely different vinegar.


  1. Heat the oil in a large, heavy bottom skillet (a cast iron pan is a good choice), then add your Brussels sprouts. Cook undisturbed until caramelized.
  2. Add spices and stir. Continue to cook and stir until the Brussels sprouts are deep dark golden brown.
  3. Remove from the heat, and stir in the vinegar. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as the are.
  4. Serve hot and DIG IN!

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!