It's not Thanksgiving without my favorite Sautéed Crispy Brussels Sprouts Recipe. This dish is sure to win over everyone at the table and be an instant hit on Thanksgiving.
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 stovetop or microwave.
- ⭐ Why You’ll Love It: Turns even Brussels-sprouts skeptics into fans, quick to make, full of flavor, and perfect for 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 than 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
- Substitutions and Swaps
- How to Make Brussels Sprouts
- How to Store Brussels Sprouts
- How to Freeze Brussels Sprouts
- 10 Tips + Tricks for Perfect Sautéed Brussels Sprouts
- FAQs
- Similar Recipes
- Sautéed Crispy Brussels Sprouts with Lemon Garlic Butter
Ingredients
Substitutions and Swaps
- 🧈 Flavor Boosters
Add garlic or shallots: a quick sauté with the sprouts gives major flavor payoff.
Finish with lemon juice or zest for brightness.
A splash of balsamic vinegar or glaze makes them sweet and tangy.
Top with red pepper flakes if you like a little heat. - 🧀 Add-Ons for Extra Flavor
Crispy bacon or pancetta adds smoky, salty crunch.
Parmesan or feta gives creamy, tangy contrast.
Toasted nuts like almonds, walnuts, or pecans add texture and richness. - 🥓 Cooking Fat Options
Olive oil keeps things light and classic.
Butter adds richness and helps with browning.
Bacon fat if you’re going all-in on flavor. - 🍋 Finishing Touches
Maple syrup or honey drizzle for a sweet balance.
A few drops of soy sauce for umami depth.
Fresh herbs like thyme or parsley for a pop of color and freshness.
*For a full list of ingredients and instructions please see recipe card below.
How to Make 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 as needed.
How to Store Brussels Sprouts
To store, just cool them and transfer them to an airtight glass container. You can refrigerate them for 3-4 days. To reheat, you can heat them on the stove or microwave them till warmed through.
How to Freeze Brussels Sprouts
You can freeze brussels sprouts for months. When its time to eat, thaw in the fridge overnight, and heat on the stove, microwave or oven till warmed through!
10 Tips + Tricks for Perfect 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 side can get nice and caramelized. That’s where all the flavor happens.
Don’t crowd the pan. Seriously, give those sprouts some breathing room! If they’re piled on top of each other, they’ll steam instead of sear. Golden brown edges are the goal.
Start hot, finish buttery. Let them cook in a bit of olive oil first to get that color, then add butter, garlic, and red pepper flakes once they’re browned. The butter melts into all the little layers, and it’s perfection.
Be patient with the flip. Let the flat sides get deep golden before you stir. That’s the secret to that restaurant-level sear.
Lemon makes everything better. A little zest and juice right at the end brightens up the whole dish. Don’t skip it.
Season, taste, adjust. Salt brings everything to life — and pepper adds a tiny bite. Taste as you go and don’t be shy about adding a pinch more.
Prep ahead if you want. Trim and halve your sprouts the day before, then sauté right before serving. Makes life easy if you’re cooking for a crowd.
Mix up your add-ins. Crumbled bacon, toasted almonds, and a handful of Parmesan are all fair game. Brussels play well with others.
Reheat the right way. If you have leftovers, pop them back in a hot pan for a few minutes to re-crisp. The microwave’s fine, but the skillet is where the magic happens.
FAQs
How do you get brussels sprouts crispy?
Make sure the brussels sprouts are laid out in the skillet in a single layer. Crowding the pan will lead to steaming, that will make the brussels sprouts soggy.
How do you store brussels sprouts?
You can trim and prep brussels sprouts a day or two in advance to make Thanksgiving day easier. Make sure you pat them dry, and store them in an airtight container.
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 this roundup of 80+ Thanksgiving Recipes and Ideas
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
Nutrition Information
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 🙁