Go Back
sautéed brussels sprouts in cast iron pan

Crisp and Tender Sautéed Brussels Sprouts

Fast and delicious vegetable sides are possible! Try these tasty Brussels sprouts that are quickly sautéed in a cast iron skillet to give a crispy cut side and tender opposite side! Yum!

Course Dinner, Side Dish
Cuisine AIP, Gluten-free, Low-Carb, Paleo
Keyword Gluten-free, Keto, One-Pan, Paleo
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 40 kcal
Author Emily Stauch


  • 1 lb. Brussels sprouts trimmed, halved
  • 1 Tbsp. olive oil
  • 1/2 tsp. sea salt
  • 1/4 tsp. fresh ground pepper omit for AIP
  • 1/4 tsp. garlic powder


  1. Prepare the Brussels sprouts by trimming off the stem and slicing in half. Discard any brown or wilted leaves but keep any fresh green ones that fall off. Place in a small bowl.

  2. Heat a medium cast iron skillet over medium heat. When the skillet is hot, add olive oil and tilt the pan to spread the oil around.

  3. Place Brussels sprouts in concentric circles with the cut side down on the skillet. Cover with a lid and cook for 6 minutes.

  4. Remove lid, sprinkle with sea salt, pepper (omit for AIP), and garlic powder. Continue cooking, uncovered until the desired level of tenderness. I like a little chew in my veggies, so I cook to an internal temperature of 200° or a gentle push to insert a fork in the sprouts.

Recipe Notes

A 1 cup serving of Sautéed Brussels Sprouts contains 8 grams of total carbohydrate and 3 grams of fiber for a net carb load of 5 grams.