Sautéed Crispy Brussels Sprouts with Lemon Garlic Butter
Crispy, golden Sautéed Brussels Sprouts with garlic, butter, red pepper flakes, and fresh lemon. A quick and easy side dish that even Brussels sprouts skeptics will love!
Servings: 6 People
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
- 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
Nutrition (estimated)
Calories: 134kcal | Carbohydrates: 16g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 44mg | Potassium: 632mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 139mg | Calcium: 75mg | Iron: 2mg