Sautéed Brussels Sprouts

These crispy, golden Brussels sprouts are going to win over even the pickiest eaters at your dinner table! Anyone who thinks they don’t like Brussels sprouts will completely change their mind after trying this simple recipe. The secret is getting those beautiful caramelized edges while keeping the centers perfectly tender-crisp.

Recipe Details

Timing & Servings: Active Time: 15 minutes, Total Time: 15 minutes, Serves: 4 people.

Nutrition Profile: Low-Carb, Nut-Free, Soy-Free, Vegetarian, Egg-Free, Gluten-Free.

Nutrition Facts (per serving): 198 Calories, 16g Fat, 12g Carbs, 4g Protein.

Ingredients You’ll Need

Extra-virgin olive oil: You’ll need 3 tablespoons of good quality olive oil. This creates that gorgeous golden color and helps everything cook evenly.

Fresh Brussels sprouts: Pick up 1 pound of fresh Brussels sprouts and trim off the stem ends, then cut them in half. Look for bright green ones that feel firm to the touch.

Shallot: One shallot sliced thin gives you about 1/4 cup. Shallots add such a sweet, mild onion flavor that pairs perfectly with the Brussels sprouts.

Unsalted butter: Just 2 tablespoons of butter stirred in at the end makes everything rich and glossy. It’s like the perfect finishing touch!

Fresh lemon: You’ll need 1 teaspoon of grated lemon zest and 1 tablespoon of fresh lemon juice. The bright citrus really makes all the flavors pop.

Salt and pepper: 1/2 teaspoon each of salt and ground pepper. Season to taste – you might want a little more or less!

How to Make Sautéed Brussels Sprouts

Step 1: Heat your olive oil in a large cast-iron skillet over medium-high heat until it’s shimmering. Add the halved Brussels sprouts to the hot oil. Cook them while stirring often until they start getting those beautiful brown spots, about 3 to 4 minutes.

Step 2: Add your sliced shallot to the pan and turn the heat down to medium. Keep cooking and stirring often until the Brussels sprouts get tender and nicely charred. The shallot should start turning golden and caramelized, which takes another 3 to 4 minutes.

Step 3: Take the pan off the heat completely. Stir in the butter, lemon zest, lemon juice, salt, and pepper until that butter melts and coats everything beautifully.

Easy and Quick Sautéed Brussels Sprouts Version

Want to make this even faster? You can buy pre-trimmed and halved Brussels sprouts from many grocery stores! Just toss them straight into the hot oil and follow the same steps. This saves you about 5 minutes of prep time, and they taste just as amazing.

Serving Ideas

These Brussels sprouts make the perfect side dish for just about any main course. They’re fantastic with roasted chicken, grilled steak, or baked salmon. You can also toss them with some cooked pasta and extra Parmesan for a simple weeknight dinner that feels really special.

Storage

Store any leftovers in the fridge for up to 3 days in a covered container. To reheat, just warm them up in a skillet over medium heat for 2-3 minutes. You can also pop them in the microwave for about 30 seconds, but the skillet keeps them crispier.

Substitutions

No shallots? A small yellow onion works great too – just use about 1/4 cup sliced thin. If you don’t have fresh lemon, bottled lemon juice works in a pinch. You can swap the butter for more olive oil if you want to keep it dairy-free, though you’ll miss that rich finish.

Pro Tips

• Don’t overcrowd the pan: If your Brussels sprouts are too crowded, they’ll steam instead of getting those crispy edges we want.
• Cut them the same size: Try to cut your Brussels sprouts into similar-sized pieces so they cook evenly.
• Let them sit: Don’t stir too often at first – let them sit and develop those golden-brown spots before moving them around.
• Taste and adjust: Always taste at the end and add more salt, pepper, or lemon juice if needed.

Amazing Variations to Try

Smoky Sautéed Brussels Sprouts: Make the recipe exactly the same way, but stir in 1 teaspoon of smoked paprika with the salt and pepper. This gives them such a wonderful smoky flavor!

Cumin-Lime Sautéed Brussels Sprouts: Use lime zest and lime juice instead of lemon, and add 1/2 teaspoon of ground cumin with the seasonings. This version has a slightly Mexican-inspired taste that’s really delicious.

Lemon-Parmesan Sautéed Brussels Sprouts: Follow the main recipe, then sprinkle 2 tablespoons of finely grated Parmesan cheese over the hot Brussels sprouts. The cheese melts slightly and adds such a nice savory touch.

FAQs

Can I use frozen Brussels sprouts instead of fresh?

You can, but fresh ones definitely work better for this recipe! If you do use frozen, make sure to thaw them completely and pat them really dry first. They might not get quite as crispy, but they’ll still taste good.

Why are my Brussels sprouts bitter?

Usually this happens when they’re overcooked or if you’re using older Brussels sprouts. Try cooking them for less time, and make sure you’re buying fresh ones that look bright green and feel firm.

Can I make these ahead of time?

These taste best when they’re fresh and hot! But if you need to make them ahead, you can reheat them gently in a skillet. Just know they won’t be quite as crispy as when they’re first made.

What if I don’t have a cast-iron skillet?

No worries at all! Any large, heavy-bottomed skillet will work great. Stainless steel or even a good non-stick pan will do the job just fine.

I hope you love these Brussels sprouts as much as my family does! Let me know how yours turn out – I always love hearing about your cooking adventures. Happy cooking, friend!