Sautéed Brussels Sprouts

It’s not Thanksgiving without Sautéed Brussels Sprouts!!

Sautéed Brussels Sprouts with Lemon Garlic Butter

Are you guys as excited about Thanksgiving as me? It’s going to be the best day EVER!! So don’t mind me while I continue to post all my fav Thanksgiving recipes on a daily basis because we have a lot of ground to cover in the next 3 weeks and we need to be fully prepared!

Sautéed Brussels Sprouts (with lemon and garlic) are probably one of my favorite green veggies on the table this time of year. It’s made an appearance at our Thanksgiving dinner for the last 4 years in a row and I’ll never forget the first time I served it at my grandparents house. The day before Thanksgiving I told everyone my menu – and my Uncle looked at me like I was nuts. Sautéed Brussels Sprouts?!? Whhhaattt. Who are you? I’m not eating that – is what he said. And I was like, listen, I’m gonna need you to take a deep breath… just you wait. And then, as predicted, the next day he had 3 servings. THREE SERVINGS PEOPLE!!! If that’s not proof that this is the best recipe than I don’t know what is!

PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!

Sautéed Brussels Sprouts with Lemon Garlic Butter

Yield: Serves 6-8

Sautéed Brussels Sprouts with Lemon Garlic Butter


  • 2 pounds Brussels Sprouts, trimmed and cut in half
  • 2-3 tablespoons Olive Oil
  • 1 tablespoon Butter
  • 1 teaspoon Red Pepper Flakes
  • 4 cloves Garlic, chopped
  • 1 Lemon, zested and juiced


  1. In a large skillet, heat the olive oil over medium high heat.
  2. Add the trimmed Brussels and saute for 7-9 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly
  3. Once caramelized, add the butter, red pepper flakes and garlic and saute for 1 minute more. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed.

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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  1. I’m having a love affair with Brussels Sprouts this year. If there are garlic allergies, and there are, what would be a good alternative for that in the recipe? Skip it? Or replace it with?

  2. these are so good! A regular in our kitchen & my favourite way to enjoy 🙂 thanks so much for sharing your recipe!

  3. These are the most delicious Brussels Sprouts I have EVER tasted. Made them today as a side dish to a grilled chicken breast — BIG YUM!!!

  4. made these today but mine didn’t get that charred look or get crispy… not sure why they didn’t caramelize. Like the flavor profile, but got any thoughts on crisping it up? Seemed like there might not have been enough oil maybe?

    1. did you make sure your pan was super hot before adding them in? A bit more oil could help for sure too!

  5. I tried your recipe and it was absolutely delicious. My only question I have is there is no mention of “turnIng” the broccoli over. I did because it never become “fork tender”.
    As I said my husband and I loved this recipe
    Patti Zahn

  6. Hello Gaby,
    I am going to make this tonight. Although I do not have any I am also thinking about using a couple of strips of bacon, cooking them up crumbling them up and also using the bacon grease for the oil.

  7. These were great! I read the other reviews and kept the pan a good higher medium and used a bit more oil was perfect! Halfed the recipe for two! Thank you for sharing!

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