It's not Thanksgiving without my Sautéed Brussels Sprouts Recipe. This dish is sure to win over everyone at the table. If you love Brussels sprouts, my Crispy Lemon Roasted Brussels Sprouts are the oven-roasted version, and both are perfect alongside my Herb Roasted Turkey. A spoonful of my Garlic Confit melted into the butter takes this recipe to another level.
As you know, it's side dish week over here on WGC, and we're literally tackling every single Thanksgiving side that you could ever need. Today we're doing the most life-altering Brussels Sprouts Recipe that has converted ANY Brussels Sprout skeptic I have ever encountered. This and the charred carrots will add a nice balance on your Thanksgiving table against the cornbread stuffing with sausage and homemade mashed potatoes.
Sautéed Brussels Sprouts at a Glance
- 🕒 Total Time: 20 minutes (5 min prep + ~15 min cook)
- 👪 Servings: 6 people
- 🍝 Cuisine Type: American / Holiday Side Dish
- 🧂 Flavor Profile: Caramelized Brussels sprouts with garlic, butter, lemon zest & juice, red pepper flakes; bright, savory, slightly spicy.
- 📖 Dietary Info: Vegetarian; dairy (butter) included; gluten-free.
- 📦 Storage Notes: Refrigerate in an airtight container for 3-4 days. Reheat on the stovetop or in the microwave.
- ⭐ Why You’ll Love It: Turns even Brussels-sprouts skeptics into fans, quick to make, full of flavor, and perfect for the Thanksgiving table or any weeknight.
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Why I Love This Recipe
This Sautéed Brussels Sprouts Recipe (with lemon and garlic) is probably one of my favorite green veggie dishes ever. And especially this time of year. These have made an appearance at our Thanksgiving dinner for the last 9 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?!? Whaaaaaaat. 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... and stop acting like you're a 4-year-old (he was 49 at the time). Try them tomorrow and hold your horses." 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, then I don't know what is!
These take almost no time to prepare, and you could even clean, trim, and prep the Brussels Sprouts the day before so it makes cooking them even easier, so you can focus on the oven roasted Thanksgiving turkey and wild mushroom stuffing. If you prefer to cook these in the oven, I also have a crispy lemon roasted brussels sprouts recipe.
Jump to:
- Sautéed Brussels Sprouts at a Glance
- Why I Love This Recipe
- Ingredients
- Sautéed Brussels Sprouts Substitutions & Swaps
- How to Make Sautéed Brussels Sprouts
- How to Store Brussels Sprouts
- How to Freeze Brussels Sprouts
- 🥬✨ 10 Tips & Tricks for the Best Sautéed Brussels Sprouts
- FAQs
- Similar Recipes
- Sautéed Crispy Brussels Sprouts with Lemon Garlic Butter
Ingredients
Sautéed Brussels Sprouts Substitutions & Swaps
🧈 Flavor Boosters
- Shallots: Add a finely chopped shallot for a little extra sweet, savory flavor.
- Garlic confit: Swap some of the fresh garlic for a spoonful of garlic confit for a mellower garlic flavor.
- Balsamic vinegar: Add a small splash just before serving for a tangy finish.
🧀 Add-Ons for Extra Flavor
- Crispy bacon or pancetta: Sprinkle over the finished sprouts for smoky, salty crunch.
- Parmesan or feta: Add a little cheese just before serving for extra savory flavor.
- Toasted nuts: Almonds, walnuts, or pecans add a delicious crunch.
🥓 Cooking Fat Options
- All olive oil: Replace the butter with additional olive oil for a dairy-free version.
- Ghee: Swap it for the butter for a slightly nuttier flavor. Ghee is still a dairy-derived ingredient.
- Bacon fat: Use a little in place of some of the olive oil for a smoky twist.
🍋 Finishing Touches
- Maple syrup or honey: Add a small drizzle for a little sweetness to balance the lemon and spice.
- Fresh herbs: Finish with chopped parsley or thyme for extra freshness.
- Extra lemon zest: Sprinkle a little more over the finished sprouts if you love a bright, citrusy finish.
How to Make Sautéed Brussels Sprouts
Step 1: In a large skillet, heat the olive oil over medium-high heat. Add the trimmed Brussels Sprouts.
Step 2: Sauté for about 10-15 minutes until golden brown and fork-tender, giving them a stir halfway through to ensure they cook evenly.
Step 3: Once golden brown on some sides, add the butter, red pepper flakes, and garlic and sauté for 1 minute more until fragrant.
Step 4: Remove from heat and stir in the lemon zest and lemon juice, and season with salt and pepper. Serve immediately.
How to Store Brussels Sprouts
Let the Brussels sprouts cool slightly, then transfer them to an airtight container and refrigerate within 2 hours of cooking. They'll keep for 3–4 days. Reheat in a skillet over medium heat until heated through, or use the microwave if you're short on time.
How to Freeze Brussels Sprouts
You can freeze cooked Brussels sprouts, although they won't be quite as crispy once reheated. Let them cool slightly, transfer to an airtight, freezer-safe container, and freeze for up to 2–3 months for best quality. Thaw overnight in the refrigerator and reheat in a skillet or oven until heated through.
🥬✨ 10 Tips & Tricks for the Best Sautéed Brussels Sprouts
- Serve hot and eat happy. Brussels sprouts have a short window between perfectly caramelized and too soft, so enjoy them right out of the skillet.
- Trim and halve your sprouts. Cut off the tough ends and slice them in half so the flat sides can get nice and caramelized. That's where all the flavor happens.
- Don't crowd the pan. Give those sprouts some breathing room! If they're piled on top of each other, they'll steam instead of sear. Cook in batches if needed.
- Start hot, finish buttery. Let them cook in olive oil first to get that golden color, then add the butter, garlic, and red pepper flakes once they're browned.
- Be patient with the flip. Give the flat sides time to turn golden before stirring. That's the secret to those gorgeous caramelized edges.
- Lemon makes everything better. Add the zest and juice at the end for a fresh, bright finish that balances the butter and garlic.
- Season, taste, adjust. Finish with salt and freshly cracked black pepper. Taste before serving and adjust as needed.
- Prep ahead if you want. Trim and halve your sprouts the day before, then sauté right before serving. Makes life easier when you're cooking for a crowd.
- Mix up your add-ins. Crumbled bacon, toasted almonds, or a little Parmesan are all great finishing touches.
- Reheat the right way. If you have leftovers, pop them back into a hot skillet for a few minutes. The microwave works too, but the skillet gives you better texture.
FAQs
Make sure the Brussels sprouts are arranged in a single layer in the skillet. Crowding the pan makes them steam instead of sear, so give them enough room to develop those gorgeous golden-brown edges.
Absolutely! You can trim and halve Brussels sprouts a day or two in advance to make Thanksgiving Day easier. Pat them dry, store them in an airtight container in the refrigerator, and sauté just before serving.
Transfer the cooked Brussels sprouts to an airtight container and refrigerate for 3–4 days. Reheat them in a skillet for the best texture, or use the microwave until heated through.
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!
And if you need more Thanksgiving ideas, check out my 80+ Thanksgiving Recipes.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Sautéed Crispy Brussels Sprouts with Lemon Garlic Butter
Ingredients
- 2 pounds brussels sprouts ends trimmed and cut in half
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon red pepper flakes
- 6 cloves garlic roughly chopped
- 1 lemon zested and juiced
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the Brussels sprouts and sauté for 10–15 minutes, stirring halfway through, until golden brown and fork-tender. You want those gorgeous golden bits on the flat sides; that’s where all the flavor develops.
- Add the butter, red pepper flakes, and garlic. Cook for about 1 minute, until fragrant.
- Remove from the heat and stir in the lemon zest and juice. Season generously with salt and pepper. Serve warm.
Notes
- Serve hot and eat happy. Brussels sprouts have a short window between perfectly caramelized and too soft, so enjoy them right out of the skillet.
- Trim and halve your sprouts. Cut off the tough ends and slice them in half so the flat sides can get nice and caramelized. That's where all the flavor happens.
- Don't crowd the pan. Give those sprouts some breathing room! If they're piled on top of each other, they'll steam instead of sear. Cook in batches if needed.
- Start hot, finish buttery. Let them cook in olive oil first to get that golden color, then add the butter, garlic, and red pepper flakes once they're browned.
- Be patient with the flip. Give the flat sides time to turn golden before stirring. That's the secret to those gorgeous caramelized edges.
- Lemon makes everything better. Add the zest and juice at the end for a fresh, bright finish that balances the butter and garlic.
- Season, taste, adjust. Finish with salt and freshly cracked black pepper. Taste before serving and adjust as needed.
- Prep ahead if you want. Trim and halve your sprouts the day before, then sauté right before serving. Makes life easier when you're cooking for a crowd.
- Mix up your add-ins. Crumbled bacon, toasted almonds, or a little Parmesan are all great finishing touches.
- Reheat the right way. If you have leftovers, pop them back into a hot skillet for a few minutes. The microwave works too, but the skillet gives you better texture
Nutrition Information (estimated)
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
I don't like Brussel sprouts but loved these. I have made them a few times now, and can't believe how much i enjoyed them. Hubby loves them too.
This is my favorite way to prepare Brussel Sprouts so far. They were delicious and looked so good. I have tried them in the over a number of times and some of them get too dark or black. I felt that I had better control of them done this way.
My family loved this at our thanksgiving table this year. I did add bacon as you mentioned in the notes. My brothers in law both went back for seconds! I will make this again for the holidays and otherwise!
These are going to be the greatest hit!!
Truly excellent...thanks!
So basically, what I’m hearing you say is that the secret is butter. And I’ve confirmed, yes indeed Brussel sprouts truly are their best with butter, I just want to know, how has this escaped me for all these years. Thank you.
Perfect for any season!!
Was skeptical about the amount of lemon juice and garlic. Was perfect.
I can remember when most people would gag at the mention of Brussels sprouts. They were usually either steamed or boiled, and the smell was repulsive. With the advent of roasting and sautéing, that has all changed. This easy, quick recipe is just one of dozens or recipes I've seen in recent years to make this once-maligned vegetable into a socially acceptable topic at the dinner table. Thanks for sharing it.
I actually was going to save this recipe for thanksgiving, buttttt i had Brussel sprouts and made them last night instead. They were perfect. Crispy, and the garlic/lemon was just the right combo of flavors this them. Obviously i will make them again for thanksgiving! Thanks, Gaby!
I’m going to try this tomorrow night!!
These really are life changing!! They are a seasonal favorite in this house.
These are my absolute favorite.
My family is hooked on these Brussel Sprouts..best recipe I've tried this year.
I didn't have garlic on hand (why?!) So I used garlic powder instead and it was great! Trying to stop myself from finishing them all right now cuz I need them for food prep 🙁