Sautéed Brussels Sprouts with Molasses
Published
Published
Sweet, savory, and crisp, these Sautéed Brussels sprouts with molasses put a flavorful spin on this classic veggie. The molasses adds just the right touch of sweetness to balance the sprouts’ natural bitterness, and the quick stovetop method keeps them tender with golden, caramelized edges. It’s an easy vegetable side that feels a little special but is simple enough for any weeknight dinner.
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5 STAR REVIEW
If you love Brussels sprouts like I do, this will be one of your new favorite easy side dishes. And if you’re on the fence about Brussels sprouts, this side dish might change your mind. I’ve done Brussels with apples and Brussels wrapped in bacon, but a sweet glaze is perfect for dressing them up for holidays. The molasses adds a rich, caramel-like flavor that makes them feel festive and irresistible, turning even the skeptics at the table into fans.
Helpful Tips & Variations
- Don’t stir too soon. Let the sprouts sit cut-side down in the pan for 2–3 minutes so they get a golden crust before you flip or stir. This gives you crisp edges and better texture.
- Don’t overcrowd the pan. Give the sprouts space so they sear instead of steaming, which keeps them crisp instead of soggy.
- Swap out the molasses. Swap in maple syrup if you don’t have molasses. It gives a lighter sweetness but still pairs beautifully with the sprouts.
- Fresh sprouts work best, but if you only have frozen, make sure they’re thawed and patted dry before hitting the skillet.
Sauteed Brussels Sprouts with Molasses
Ingredients
- 1½ pounds Brussels sprouts, stems cut, tough outer leaves removed, and halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- kosher salt
- 1½ tablespoons molasses
- 2 tablespoons water
Instructions
- In a very large saute pan, heat the butter and olive oil over medium-high until the butter is melted and bubbling.
- Place the Brussels sprouts cut side down. Let them cook (without stirring) for about 2 minutes, until the cut sides have a nice brown crust. Then flip them over.
- Sprinkle with salt and garlic; continue to cook for another 2 minutes.
- Whisk together the molasses and water; add to the pan.
- Turn the heat down to medium and cook, stirring frequently to get the Brussels sprouts coated with the molasses as it thickens.
- Cook for another 5 minutes, or until Brussels sprouts are tender when pierced with a fork.
- Transfer to a serving bowl and enjoy!
Notes
- If you’d rather roast than sauté, cook the sprouts at 400°F until browned and tender, then drizzle the glaze on right before serving.
- Optional add-ins: Feel free to stir in cooked crumbled bacon, toasted chopped nuts, dried cranberries, some fresh herbs, or red pepper flakes for heat.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Sautéed Brussels Sprouts with Molasses Step by Step
Gather all the ingredients together.
Brown the sprouts: In a very large nonstick skillet, heat 2 tbsp unsalted butter and 1 tbsp olive oil over medium-high heat until the butter is melted and bubbling. Add 1½ lbs small Brussels sprouts, halved lengthwise with stems trimmed and outer leaves removed, cut side down. Let them cook without stirring for about 2 minutes, until the cut sides develop a golden-brown crust, then flip them over.
Add salt and garlic: Sprinkle with a pinch of coarse salt and add 2 cloves minced garlic. Continue to cook for another 2 minutes.
Add the molasses: In a small bowl, whisk together 1½ tbsp unsulfured molasses (such as Grandma’s brand) with 2 tbsp water, then pour the mixture into the pan.
Thicken the glaze: Reduce the heat to medium and cook, stirring frequently, until the Brussels sprouts are evenly coated and the glaze thickens. Continue cooking for about 5 more minutes, or until the sprouts are fork-tender.
Serve and enjoy: Serve warm and enjoy!
Serving Suggestions
These sautéed Brussels sprouts with molasses make a versatile side dish that works with just about anything. I love them next to a holiday ham or Thanksgiving roasted turkey. But, they’re a perfect side dish for a weeknight meal of pork chops or baked chicken breast.
What Else to Add to Sautéed Brussels Sprouts with Molasses
These Brussels sprouts are fantastic as-is, but a few simple add-ins can take them over the top:
- Spice: a pinch of red pepper flakes or cracked black pepper adds just the right kick.
- Bacon or pancetta: salty, smoky bites pair perfectly with the sweet glaze.
- Toasted nuts: pecans, walnuts, or almonds add crunch and a nutty flavor.
- Dried fruit: cranberries, cherries, or golden raisins bring extra pops of sweetness.
- Fresh herbs: sprinkle on thyme, rosemary, or parsley for a fresh finish.
- Cheese: a crumble of goat cheese or Parmesan balances the sweetness with tangy, savory notes.
How to Store Leftovers
Store any leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat with a small splash of water or broth to loosen the glaze, or pop them in the microwave for about a minute. They’ll lose a little of their crispness after sitting, but the flavor is still fantastic. I don’t recommend freezing since the texture can turn mushy once thawed.
More Holiday Vegetable Side Dishes
- Creamy Cornbread Casserole
- Tennessee Onions
- Au Gratin Potatoes
- Ham and Gruyere Stuffing
- Crockpot Mashed Potatoes
My Sautéed Brussels Sprouts with Molasses recipe was originally published 12/13/11. It was retested, reworked, and republished to be better than ever 11/3/25.
Love Brussels Sprouts! So happy I found you on fellow foodies blog, you’ve got yourself a new follower! xo Jessica @ Cajunlicious
I’ve never heard of Fellow Foodies ?? Glad to have you here, Jessica…thanks!
I don’t know about all this molasses loving going on, Amy. I don’t know if I trust you that much…. However, my love for brussels sprouts runs deep…. Decisions, decisions.
omg. I hate brussel sprouts because of the bitterness, but covered in molasses??? YES. That makes so much sense. Choirs of angels are singing right now. In my head. I am so making these. Thank you Amy!!!
How do you feel about spinach and broccoli? I can’t remember… most people put those in the bitter category, too. I don’t know, maybe I’m just an odd bird, since I love all 3, simply slathered in salt and butter :D If you hate Brussels that much, the molasses might not save them for you. BUT I think the molasses totally rocked it. I really hope you make them. Report back!
I just made some Brussels sprouts and though I can usually handle that bitterness…these were beyond bitter. I think I need to re saute them with some molasses!
Neither my husband or I have ever have brussel sprouts. One of these days I’ll take the plunge and try them. I keep secretly hoping they’ll taste like mini heads of iceburg lettuce but I’m sure that’s not the case lol. :)
Never had ’em? Actually, I think they’re one of the least favorite veggies out there, so… but I love them, and I think people are missing out! You just have to know how to prepare them. Like with molasses ;-)
Hey, I just bought Brussels sprouts this morning, thinking I would do more mixed roasted vegetables this week. (Did Delicata squash, sweet potato, regular potato, leeks, fennel, and carrots this weekend. Had the leftovers in an omelet. Delicious!) I’ll try this instead. Maybe if I used bacon fat instead of butter Milo would go for them. I wonder . . . .
Um…if you use bacon fat, *I* will surely go for them :D
Oh, yum!
Right?!
I’m loving all the molasses recipes! I personally love molasses. I make some crazy good chipotle baked beans and I always add molasses; it makes all the difference. These brussel sprouts look killer!! Alan refuses to eat brussel sprouts. My sister convinced him that if he had them roasted he’d like them…you can guess what happened ;)
Kristy, I used to say to parents all the time, “Think your kids don’t like vegetables? Roast them…grill them…they’ll love them.” Um…no. I learned my lesson. Some kids (little and the grown up variety) just hate veggies. Sigh.
P.s. the chipotle baked beans with molasses? Hello. Please send my way. K. Thanks.
I’m mulling over the flavors in my mouth right now, as I type, and I’m thinking this is pretty brilliant.
Also thinking I’m a little jealous. Here you’re backlogged with things to blog, and I haven’t cooked up a thing worth talking about all month :)
Oh trust me, I’m only backlogged because of the holidays. Once January hits, I’ll be struggling too. Either that, or just plain exhausted. I have an idea – make these Brussels and then you’ll have something to talk about :D
Marvellous! I love the little green guys, and I would love them even better with that brown crust you describe. MMMmmm!
Well, you know we have the same palate – how can you resist? ;-)