Sautéed Brussel Sprouts

Jul 11, 2024Josh Allen
Sautéed Brussel Sprouts

Are you tired of the same old boring vegetables? Looking to add some pizzazz to your plate? Well, look no further than this sauteed Brussel sprouts recipe! Get ready to take your taste buds on a wild ride with this flavorful dish.

What You'll Need:

First things first, gather your ingredients. You'll need fresh Brussel sprouts, olive oil, garlic, salt, pepper, and a dash of lemon juice for that extra zing. Make sure to wash your Brussel sprouts thoroughly and trim off any excess stems.

Time to Get Sizzling:

Heat up a pan with some olive oil and toss in your Brussel sprouts. Let them sizzle and get nice and crispy. Add in some minced garlic for that aromatic flavor. Season with salt and pepper to taste. Keep stirring to ensure even cooking.

Finishing Touch:

Once your Brussel sprouts are tender and golden brown, squeeze a bit of fresh lemon juice over them for that final burst of flavor. Give it a good toss to coat evenly. And voila! Your sauteed Brussel sprouts are ready to be devoured.

So next time you're in the mood for a veggie dish that's anything but boring, give this sauteed Brussel sprouts recipe a try. It's quick, easy, and oh-so-delicious. Your taste buds will thank you!

Makes: 4 servings

Cook Time: 15 min

Calories: 129kcal/serving


  • 1 pound Brussels sprouts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 clove garlic minced
  • ¼ cup fresh parmesan cheese shredded (optional)
  • Salt and ground pepper to taste


  1. Trim the bottom of each sprout and remove any discolored leaves. Cut the Brussels sprouts in half from top to bottom (or thirds if large).
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the Brussels sprouts, flat side down if possible, and cook sprouts for 12-15 minutes or until tender-crisp, stirring occasionally. (Don't stir too much, you want them to brown and caramelize on each side).
  4. Move the sprouts to one side of the frying pan and add butter and garlic. Cook the garlic just until fragrant, about 1 minute. Season the Brussels sprouts with salt & pepper and toss with the garlic and butter in the pan.
  5. Remove from heat and sprinkle with fresh parmesan cheese if using.


Store leftover Brussels Sprouts in an airtight container in the fridge for 3-4 days. Reheat in a skillet on the stovetop.


Holly Nilsson

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