Sauteed Lemon Garlic Brussel Sprouts
Sauteed Brussels sprouts with lemon and garlic banish this veggie’s bad reputation and replace it with tons of delicious flavor! These Brussels sprouts get sauteed in melted butter with a healthy dose of garlic and lemon for a side dish you’ll love.
Growing up Brussels sprouts were not on my radar.
I always thought of them as bitter, bland, sad veggies that you could only eat steamed.
And my sons thought the same.
They’d never touch them.
But I had to try.
After all, they are so good for you and I discovered how good they can taste too!
You just have to bring out their natural sugars by roasting them either in a pan or in the oven and add a little flavor.
What better flavor combination can you have than lemon and garlic especially when you add some butter and Parmesan cheese?
None.
And much to the sons’ surprise they agreed.
What do you know?
Dear old mom was right about Brussels sprouts being delicious!
Ingredients
To make these you’ll need:
- Brussels sprouts– Pull off any loose leaves, cut off the flat ends, and cut the sprouts in half.
- Butter– To saute the sprouts in.
- Garlic– Minced
- Lemon juice– Fresh is best but bottled will work
- Parmesan cheese– Either grated or shredded
- Salt and pepper– To taste
How to Make
These sauteed Brussels sprouts with lemon and garlic are pretty easy to make.
Start by heating the butter in a large skillet over medium high heat.
Once the butter is melted, add the halved brussel sprouts to the pan and saute for about 8-10 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
About halfway through cooking or right around when you flip the sprouts over, add the garlic to the pan.
When each side is caramelized, turn the heat to low and add the lemon juice, salt, and pepper.
Give it a taste and add more seasoning if needed.
Add the cheese on top and serve.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave until warm.
What to Serve with Brussels Sprouts
These make a delicious side dish for grilled or roasted chicken, or are delicious over rice, quinoa, or even salad.
They are also amazing as a side on a holiday table!
Tips and Tricks
- Trust the process and don’t flip the Brussels sprouts for around 8 minutes. You want that nice golden brown crust on the outside. That golden brown happens when the sugars in the sprouts caramelize.
- Adding the garlic midway through keeps it from burning.
- You could use olive oil instead of butter if you prefer to sauté the sprouts in.
Other Brussels Sprouts Recipes
Sauteed Brussels sprouts with lemon and garlic are one of our favorite ways to enjoy the veggie.
Make them and enjoy!
Looking for other Brussels sprouts recipes?
Try these:
- Maple Sriracha Brussels Sprouts
- Cream Braised Brussels Sprouts
- Bacon Brussels Sprout Pasta
- Crispy Asian Glazed Brussels Sprouts
- Brussels Sprouts Gratin
- Brussels Sprouts Fried Rice
If you’ve tried these SAUTEED BRUSSELS SPROUTS WITH LEMON AND GARLIC recipe, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Sauteed Brussels Sprouts with Lemon and Garlic
Ingredients
- 1 lb Brussel Sprouts
- 4 Tbsp butter
- 5- 6 tbsp minced garlic
- 1 1/2 tbsp lemon juice
- 3 tbsp Parmesan cheese grated or shredded
- salt & pepper to taste
Instructions
- Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.1 lb Brussel Sprouts
- Heat the butter in a large skillet over medium high heat.4 Tbsp butter
- Once heated, add the halved brussel sprouts to the pan and saute for about 8-10 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
- Add the garlic half way through the cooking.5- 6 tbsp minced garlic
- Reduce the heat to low and add the lemon juice, salt and pepper.1 1/2 tbsp lemon juice, salt & pepper
- Stir to combine and taste. Adjust seasonings if needed. Add the cheese on top and serve.3 tbsp Parmesan cheese
Notes
- Trust the process and don't flip the Brussels sprouts for around 8 minutes. You want that nice golden brown crust on the outside. That golden brown happens when the sugars in the sprouts caramelize.
- Adding the garlic midway through keeps it from burning.
- You could use olive oil instead of butter if you prefer to sauté the sprouts in.
recipe adapted from Favorite Family Recipes
That looks good!
It is, Ashley! You’ll have to let me know if you try it & congrats on the wonderful news!!
I will tell my husband about it so we can give it a try one night. And thank you! We are excited. Many more entries about that to come I’m sure 🙂
I love Brussels sprouts! Can’t wait to try this recipe! You are absolutely right, if you sauté or broil/roast them in the oven, they are delicious!
I’m new to the Brussel Sprout bandwagon, as I mentioned, but so thankful for better late than never! Delicious, great for you, AND the sons will voluntarily eat it? Winning!
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