Sautéed Brussels Sprouts Recipe (With Leeks, Lemon and Olive)

This sautéed Brussels sprouts recipe is our go-to dish when we want something quick, easy, and healthy. A combination of a few of our favorite vegetable dishes, it mixes earthy, sweet, and briny flavors. Plus, it cooks in under 30 minutes.

If you have family members who claim they do not like Brussels sprouts, this quick skillet method might just change their minds. Searing the sprouts cuts down on their bitterness and brings out their natural sweetness, while the addition of melted leeks, grated zucchini, and briny olives creates a well-rounded dish that works as a hearty side or a light main.

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Featured in: Naturally Green Food for Saint Patrick's Day

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A Grammar Sidenote: Brussels Sprouts vs. Brussel Sprouts

Before we head into the kitchen, let's address a common spelling debate: is it Brussel sprouts or Brussels sprouts?

While you will often hear "Brussel sprouts", it is mostly because the pronunciation of the joining "zs" in the "Brussels sprouts" is a bit of a mouthful. These miniature cabbages are named after the capital city of Belgium (Brussels), thus the correct spelling is always Brussels sprouts (with an "s" at the end of Brussels), even when referring to a single Brussels sprout.

Why This Sautéed Brussels Sprouts Recipe Works

Unlike roasting, which can take upwards of 40 minutes, preparing your Brussels sprouts on the stovetop is much faster. This recipe uses a simple two-step pan technique to get the best possible flavor and texture out of your vegetables:

• First, We Sear: Placing the halved sprouts in hot olive oil and stirring them just occasionally creates a nice caramelized crust. This initial sear brings out the natural sweetness and helps remove any bitter notes from the sprouts.
• Then, We Sauté and Steam: Once the sprouts are seared, the sliced leeks, grated zucchini, and a splash of vegetable stock go into the skillet. Sautéing everything together and briefly covering the pan allows the leeks to melt down and the zucchini to soften, while gently steaming/sautéeing the Brussels sprouts until they are tender yet retain a pleasant bite.
• The Bright Finish: A splash of fresh lemon juice and sliced green olives bring a bright, Mediterranean-style finish to the plate.

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Wholesome, Nutrient-Rich Ingredients

This vegetable skillet is as nourishing as it is flavorful.

Brussels sprouts are rich in fiber, antioxidants, and vitamins C and K, which support immune function and bone health. Sautéing them helps your body absorb those vitamins. The leeks, garlic, and grated zucchini add an extra dose of minerals and fiber to keep your gut happy.

To finish, a dollop of probiotic-rich natural Greek yogurt or a plant-based yogurt adds a cool, creamy contrast. You can also sprinkle on some optional nutritional yeast to add a savory, cheese-like flavor and a helpful boost of B-vitamins, making this a truly wholesome, feel-good meal (that proves eating your greens can be delicious).

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Growing your own veggies? Check out our complete guide on how to grow Brussels sprouts to harvest your own fresh crop for this recipe.

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Brussels sprouts recipe:

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-40 minutes
• Servings: 4 servings as a light, healthy main meal, 6-8 servings as a side dish

Ingredients You’ll Need

• Brussels Sprouts: 600g (about 1.3 lbs), trimmed and halved lengthwise.
• Leeks: 2 medium leeks, white and light-green parts sliced.
• Zucchini (Courgette): about 350g (about 0.8 lbs) - 1 medium (or 2 small) zucchini, grated.
• Garlic: 2 cloves, minced.
• Vegetable Stock, strong: we mix 125 ml (½ cup) of water with 1 heaped tablespoon of vegetable stock powder, which is about 4 times more than the recommended instruction, or reduce the vegetable stock you might have to have a ½ cup of strong salty stock
• Lemon Juice: 2 tablespoon (or more to taste).
• Olive Oil: 3 tbsp.
• Salt & Black Pepper: to taste.
• Green Olives: 100g (about ½ cup), sliced. We like (and recommend) pimiento-stuffed olives as they add a bright red color and mild, sweet brine.
• To Serve (optional): 
  • 1 tablespoon of natural Greek yogurt or plant-based yogurt
  • a sprinkle of nutritional yeast.

How to Clean and Prep Leeks

Leeks often trap soil and dirt in the upper part between the leaves. As sand is not the type of crunch we want in our vegetable dish, here is how to clean it:

1. Trim the roots at the bottom of the leek.
2. Cut off the tougher, darker green top at the end of the white section, where the leaves start to form, and split it in half lengthwise.
3. Separate the layers in the cut-off top and rinse them thoroughly under running water to wash away any trapped soil or grit.

Step-by-Step Instructions

1. Prep the Vegetables

Start by trimming the bottom ends of your Brussels sprouts, where needed, and halving them lengthwise.

Slice your cleaned leeks across - both the white bottoms and the halved cleaned green tops.

Cut off both ends and grate the zucchini using the coarse side of a box grater or food processor. For a homegrown or organic zucchini, we like to leave the skin on, as that is where most nutrients are. For store-bought chemically sprayed ones, give them a good wash, or you might want to peel the skin off.

Slice stuffed olives into thirds.

2. Sear the Sprouts

Heat a large skillet or pan over medium-high heat and add the olive oil. Once hot, place the halved Brussels sprouts in the pan, ideally with the cut side facing down. Let them fry for about 4 to 6 minutes, until they develop golden-brown caramelized marks. Stir occasionally every minute or so.

3. Simmer and Soften

Turn the heat down to medium. Add the sliced leeks, grated zucchini, and vegetable stock to the pan. Cover with a lid and let everything simmer for about 10 to 12 minutes, or until the Brussels sprouts are tender. Season lightly with salt and black pepper.

4. Add the Garlic

Stir in the minced garlic. Adding the garlic toward the end of the cooking process preserves its aromatic flavor and prevents it from burning. If you prefer a much milder garlic flavor, you can add it a couple of minutes earlier.

5. Brighten It Up

Remove the pan from the heat. Stir in the green olives and the lemon juice. Give everything a gentle toss, and season to taste with extra salt, pepper, or another squeeze of lemon juice if needed.

6. Garnish and Serve

Spoon the sautéed vegetables onto a serving platter. For a creamy finish, serve with a dollop of natural Greek yogurt or plant-based yogurt, or dust with nutritional yeast for a savory, dairy-free depth.

Flavor Variations

This Brussels sprouts recipe is incredibly versatile and easy to adapt based on what you have in your refrigerator:

• The Smoky Bacon Variation 🥓: Cut 3 to 4 strips of bacon into small dice. Fry the bacon in your skillet over medium heat until crisp. Remove the bacon with a slotted spoon, keeping the rendered bacon fat in the pan. Sauté your Brussels sprouts in the bacon fat instead of the olive oil. Toss the crispy bacon bits back into the skillet at the very end along with the olives.
• Add Some Crunch 🌰: Toss in a handful of toasted pine nuts, sliced almonds, or chopped walnuts right before serving to add texture.
• Cheesy Finish 🧀: If you don't have nutritional yeast, a generous grating of fresh Parmesan, Pecorino Romano, or crumbled feta cheese pairs beautifully with the lemon and olives.

How to Serve: From Simple Side to Filling Main

We love this Brussels sprouts recipe as a light and healthy vegetarian main dish, naturally low in calories but exceptionally high in fiber and nutrient-dense vegetables.

However, this recipe also makes an excellent, light side dish alongside roasted chicken, pork chops, or grilled fish.

If you want to keep this sautéed vegetable skillet still vegetarian, but want to transform it into more hearty and filling vegetarian main course, try pairing it with one of these simple additions:

• Serve Over Grains 🌾: Spoon the warm sautéed vegetables over a bed of fluffy quinoa, couscous, or wild rice to soak up the bright lemon juice and vegetable stock brine.
• Add Plant-Based Proteins 🫘: Stir in a can of rinsed chickpeas or cooked lentils during the last few minutes of cooking, heating them through, to add clean, plant-based protein.
• Top with Grilled Tofu or Halloumi 🧀: Serve the vegetables alongside thick slices of golden, pan-seared tofu or salty grilled halloumi cheese.
• With Crusty Bread 🥖: Keep it simple by serving the skillet with a warm slice of crusty sourdough bread to mop up the delicious juices.

Storage and Reheating

If you happen to have any leftovers of this sautéed vegetable side dish, they store and reheat easily for quick weekday meals. Here is how to keep them tasting their best:

• In the Fridge: Allow the sautéed Brussels sprouts to cool completely to room temperature. Transfer them to an airtight food-safe container (we prefer the glass ones) and store them in the refrigerator for up to 3 to 4 days.
• Can You Freeze It? While you can technically freeze cooked Brussels sprouts, we do not recommend freezing this specific recipe. Both zucchini and leeks have a very high water content, meaning they will lose their pleasant, crisp-tender texture and become quite mushy once thawed. For the best taste, it is better to enjoy this dish fresh or straight from the fridge.
• How to Reheat: To reheat, place the leftovers back into a skillet over medium-low heat with a splash of water, vegetable stock, or a tiny drizzle of olive oil to prevent them from drying out. Stir occasionally until warmed through (about 3 to 5 minutes). Alternatively, you can reheat individual portions in the microwave for 1 to 2 minutes.

We would love to hear how your sautéed Brussels sprouts turned out! Leave a comment and a rating below to let us know, and feel free to share your favorite toppings or any fun variations you tried.

Happy cooking 👨‍🍳!

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Looking for more ways to use up your Brussels sprouts? If you enjoyed this warm, caramelized skillet side dish, try serving them raw and crunchy next time in our fresh shaved Brussels sprout salad tossed with a creamy black peppercorn dressing.

Recipe