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 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. Like 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.
Ingredients in Sautéed Brussels Sprouts
- 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 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 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.
Tips and Tricks for making the best Sautéed Brussels Sprouts
- Brussels sprouts are thick. They’re essentially mini cabbages. I highly recommend chopping each cabbage in half or, for especially large Brussels sprouts, chop them in quarters.
- Use a large sauté pan. Give these beauties some room to breathe.
- Sautéeing will not yield soft and 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 and 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 something more, don’t be afraid to add some cooked bacon or parmesan cheese.
Don’t forget to check out these other Brussels Sprout Recipes
- Roasted Brussels Sprouts
- Brussels Sprouts Caesar Salad with Homemade Croutons
- Shredded Brussels Sprout Persimmon Salad
- Brussels Sprout and Potato Gratin
- Shredded Kale and Brussels Sprout Salad with Lemon + Orange Vinaigrette
- Shredded Brussels Sprout and Kale Salad with Lemon Vinaigrette
- Green Shakshuka
- Spaghetti Squash
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Sautéed Brussels Sprouts 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.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
(originally published on November 10, 2015)
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