Sautéed Brussels Sprouts

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.

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.

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

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