Easy Garlic Butter Sautéed Brussels Sprouts
The perfect easy, healthy side dish, this sautéed Brussels sprouts recipe with garlic butter is ready to eat in minutes and so tasty.
They go just as well with a full Thanksgiving dinner as they do a simple weeknight meal. By sautéing the sprouts, you allow the edges to caramelize creating sweet, nutty flavor. No bitterness in sight!
Ingredients and Substitutions
- Brussels sprouts.
- Olive oil.
- Butter. Olive oil can be substituted.
- Fresh Garlic.
- Chilli flakes / red pepper flakes.
- Salt and black pepper.
- Fresh lemon juice. Balsamic vinegar can also be used.
How to sauté brussels sprouts
- Prepare the sprouts: Using a sharp knife, slice off any woody stems then halve the brussels sprouts. Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Cook: Heat a large skillet or pan over medium high heat. Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper. Allow to sauté, tossing regularly, allowing the sprouts to caramelize. Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite). Cook for another 4-5 minutes until the sprouts are cooked through (they’re done when the tip of a sharp knife can easily be inserted). Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve. Optional: Grate over some Parmesan cheese for an extra hit of flavor.
Can I make this ahead?
The brussels sprouts are definitely best served right after cooking but they can definitely be made a few hours in advance and reheated before serving. Leftovers can be kept in an airtight container in the fridge for up to 4 days.
Serving suggestions
These Brussels sprouts are delicious with any protein but can also be used in salads or pasta dishes. It’s the perfect side dish for Thanksgiving served with Turkey and all your favorite Thanksgiving sides but it’s equally great for weeknight dinners served with pork chops, roast chicken, etc.
Brussel Sprouts Recipes
- Creamy Parmesan Brussels Sprouts
- Roasted Brussels Sprouts on Cheese sauce with Prosciutto crumbs
- Macaroni & Cheese with brussels sprouts and bacon
- Winter Sweet Potato Salad with Brussels Sprouts
Vegetable Side dish recipes
Ingredients
- 700 g (1½lb) Brussels sprouts
- 1 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves crushed
- 1 tsp chilli flakes / red pepper flakes
- salt and pepper
- 2 tsp lemon juice
Instructions
- Using a sharp knife, halve the brussels sprouts.
- Snap off any outer leaves that might be browning and discard. Finely chop/mince the garlic and set aside.
- Heat a large skillet or pan over medium high heat.
- Add a tablespoon of olive oil then add the halved brussels sprouts. Season with salt and pepper.
- Allow to sauté, tossing regularly, allowing the sprouts to caramelize.
- Once crisp tender, stir in the butter, garlic and chilli flakes (I use up to a half teaspoon for a nice spicy bite).
- Cook for another 4-5 minutes until the sprouts are cooked through (they're done when the tip of a sharp knife can easily be inserted).
- Taste and adjust seasoning with salt and pepper and a squeeze of lemon juice then serve.