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Sautéed Brussels Sprouts are not just for Thanksgiving. Enjoy these easy and delicious Sautéed Brussels Sprouts with Lemon, Garlic, and Red Chili Flakes all year round thanks to this easy-to-follow recipe.
I refused to try Brussels sprouts until I was in college. Shameful, I know. What’s worse? I hated them. I truly believed that I would never, ever eat them again.
But I did. Thank goodness.
A few years later, I accidentally ordered a Brussels sprout salad. Too starving to re-order something new, I thought I would give it a try. You guys, this vegetable I despised was actually delicious.
What was the secret? It’s simple. Brussels sprouts just need to be prepared right.
Sautéeing Brussels sprouts is the simplest way to make this vegetable super yummy. Easy to prepare and requiring just a handful of simple ingredients, these Sautéed Brussels Sprouts are especially delicious as a holiday side but taste terrific year-round.
Table of Contents
Key Ingredients
- Brussels sprouts
- Olive oil
- Butter
- Garlic
- Fresh lemon juice
- Lemon zest
- Red chili flakes
- Salt + Pepper
How to sauté Brussels Sprouts
Sautéed Brussels Sprouts are surprisingly easy to prepare at home, and, as you can see, require simple ingredients you probably already have in your cupboards (minus the Brussels Sprouts).
- Grab a large skillet and place it over medium-high heat. You want your skillet nice and hot. Add the oil, swirl to coat the pan, and add the halved or quartered Brussels sprouts.
- Stir the Brussels sprouts occasionally to prevent burning, but some caramelization is ok.
- Cook until fork-tender. I prefer my sautéed Brussels sprouts a little softer, so I always cook mine for a little longer.
- Reduce the heat to medium-low. Add the butter, chili flakes, and garlic. Mix well.
- Remove from heat and stir in the fresh lemon juice and zest, and season with salt and pepper to taste.
Tips and Tricks
- Brussels sprouts are thick. They’re essentially mini cabbages. I highly recommend chopping each cabbage in half, or, for especially large Brussels sprouts, into quarters.
- Use a large sauté pan. Give these beauties some room to breathe.
- Sautéing will not yield soft, mushy Brussels sprouts. That’s ok, a little bite in the middle is actually delicious, just make sure to nail the seasoning.
- Add the butter, garlic, and lemon after the Brussels sprouts have been cooked. It kinda seals it all together.
- Get creative (if you want to). This recipe is the perfect basic Sautéed Brussels Sprout recipe. However, if you’re looking for something with a little more, don’t be afraid to add cooked bacon or Parmesan.
Other Brussels Sprout Recipes
- Roasted Brussels Sprouts
- Brussels Sprout and Potato Gratin
- Shaved Brussels Sprout Salad
- Green Shakshuka
- Spaghetti Squash
Sautéed Brussels Sprouts Recipe with Lemon, Garlic, and Red Chili Flakes
Ingredients
- 3 tablespoon olive oil
- 2 pounds Brussels sprouts, washed, trimmed and cut in half
- 2 tablespoon Butter
- 1.5 teaspoon red chili flakes
- 8 cloves Garlic, minced
- 1 lemon, zest and juice
- salt + pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat until oil is warm and shimmering.
- Add the Brussels sprouts, stirring occasionally to prevent burning, some caramelization is ok.
- Sauté until fork tender, continuing to stir occasionally. I like my Brussels sprouts on the softer side, so I cooked mine for a little longer (approx. 20 minutes).
- Reduce heat to medium-low. Add the butter, chili flakes, and garlic. Mix well.
- Remove from heat and stir in the fresh lemon juice, lemon zest, and season with salt and pepper, to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
