Sautéed Crispy Brussels Sprouts

It's not Thanksgiving without my Sautéed Crispy 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.

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.

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

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