Sautéed Brussels Sprouts

It’s not Thanksgiving without Sautéed Brussels Sprouts!!

Sautéed Brussels Sprouts from (@whatsgabycookin)

Are you guys getting 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 this week. We have a lot of ground to cover in the next few days and we need to be fully prepared!

Sautéed Brussels Sprouts (with lemon and garlic) are probably one of my favorite green veggies ever. And especially this time of year. These have made an appearance at our Thanksgiving dinner for the last 7 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. 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!

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 unsalted butter
  • 1 teaspoon red pepper flakes
  • 6 cloves garlic, roughly chopped
  • 1 lemon, zested and juiced


  1. In a large skillet, heat the olive oil and butter over medium high heat.
  2. Add the trimmed Brussels and sauté for about 10 minutes until golden brown and fork tender, giving them a stir halfway through to ensure they cook evenly
  3. Once caramelized, add the red pepper flakes and garlic and sauté 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.

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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!

  8. Just watched the video as well! So the butter goes in when the oil goes on? And the zest with the garlic? The directions are a little different so wanted to check if makes a difference/which is correct. 🙂

  9. Just made the Brussels sprouts tonight and they were delicious. Will be on Thanksgiving menu

  10. You’re right, it’s not thanksgiving without these goodies. These sprouts look second to none! I love the addition of pepper flakes for a little kick. – jessie from cakespy

  11. Hey Gaby I’m going to try this delicious recipe tomorrow night. I just hope they come out right. I will let you know the outcome

  12. I made this recipe and loved it. My husband and daughter (both picky with vegetables) gobbled them up. The only changes I made was to cut the sprouts smaller and added sesame seeds towards the end. I’ll be making it again and again. 🙂

  13. I worship this vegetable. I started eating them again in 2016. I hated sprouts since I was a kid. Now I know that it was how my grandmother made them. Lol

  14. Gaby – These are amazing! I’m making them again tonight; that’s 3 nights in a row!! Thanks.

    1. you can use salted butter! Just be careful how much you salt it afterwards so it doesn’t become too salty

  15. Made these tonight. Super lemony! But I used a large lemon and have a great zester; so there was a lot of zest. I also sautéed chicken breast chunks. I decided to put them together with the Brussel sprouts to take up some of the lemon flavor….delicious! I served it with spaghetti squash. I now have a new go to menu.
    Simple and flavorful. Thank you

  16. I had fun making these, my husband really wanted some for dinner. They turned out great, except he opts to leave out the red pepper flakes next time. Thank you for this recipe.

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