Here we go - Thanksgiving is happening here on WGC!! It's not Thanksgiving without my favorite Sautéed Brussels Sprouts Recipe. This dish is sure to win over everyone at the table and be an instant hit on Thanksgiving.
Are you guys getting as excited about Thanksgiving recipes as me? It's going to be the best day EVER!! So don't mind me while I dive head first into Thanksgiving food for the next 3 weeks. We have a lot of ground to cover and we need to be fully prepared! To kick things off I want to share with you, what I believe to be the best Brussels Sprouts Recipe there is. This and the charred carrots will add a nice balance on your Thanksgiving table against the cornbread stuffing with sausage and mashed potatoes.
Table of Contents
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 turkey and stuffing. If you prefer to cook these in the oven, I also have a crispy lemon roasted brussels sprouts recipe.
Ingredients & Substitutions
- brussels sprouts trimmed and cut in half
- olive oil
- unsalted butter
- red pepper flakes
- garlic cloves roughly chopped
- lemon zested and juice
*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!
Tips & Tricks
Add some bacon in the skillet to make this even more decadent.
How to get the 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 to store trimmed and prepped 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
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 Brussels Sprouts with Lemon Garlic Butter
- 2 pounds brussels sprouts trimmed and cut in half
- 2-3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon red pepper flakes
- 6 cloves garlic roughly chopped
- 1 lemon zested and juiced
- In a large skillet, heat the olive oil over medium high heat.
- Add the trimmed Brussels Sprouts and sauté for about 10-15 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly.
- Once golden brown on some sides, add the butter, red pepper flakes and garlic and sauté for 1 minute more until fragrant. Remove from heat and stir in the lemon zest and lemon juice and season with salt and pepper. Serve as needed.