Simple Sauteed Brussels Sprouts Recipe

I absolutely adore this Brussels sprouts recipe because it’s all about transforming a humble veggie into a flavor-packed masterpiece with just a few simple ingredients. The combo of garlic, a touch of lemon, and a shower of Parmesan makes every bite a delightful balance of savory goodness and zesty freshness that I can’t resist!

I adore a straightforward but tasty side dish, and my Straightforward Sautéed Brussels Sprouts are just that. With only 1 pound of halved Brussels sprouts sautéed in a combination of olive oil and unsalted butter, the flavors meld nicely with minced garlic and a dusting of salt and black pepper.

Add a squeeze of lemon and a sprinkle of Parmesan for an optional bump in flavor. It’s a healthy, fibrous dish that I believe you’ll relish.

Simple Sauteed Brussels Sprouts Recipe Ingredients

• Brussels sprouts: Rich in fiber and vitamin C, excellent for digestion and immune support.
• Olive oil: Heart-healthy fats that enhance flavor and aid nutrient absorption.
• Garlic: Adds robust flavor and offers antibacterial benefits.
• Butter: Adds a creamy texture and rich taste to balance the dish.
• Lemon juice: Optional tangy zing that brightens flavors and aids vitamin C intake.
• Parmesan cheese: Optional savory umami, adds calcium and protein.

Simple Sauteed Brussels Sprouts Recipe Ingredient Quantities

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 3 garlic cloves, minced
• Salt, to taste
• Freshly ground black pepper, to taste
• Juice of 1 lemon (optional)
• Grated Parmesan cheese, for serving (optional)

How to Make this Simple Sauteed Brussels Sprouts Recipe

1. Start by heating a big skillet over medium heat, and then add the olive oil and butter. Swirl the skillet to mix the oils and allow the cowboy butter (oil and butter combined, ya know?) to melt completely.

2. The minced garlic is added to the skillet, and it is sautéed for approximately 1 minute until it is fragrant and the ensure it is not burned.

3. Halve the Brussels sprouts and layer them in the pan with the cut sides facing down. You want a single, undisturbed layer, which means the sprouts might take up more space than you want or expect. Sauté this way for about 5 minutes, and don’t rush or flip them; you’re trying to get the cut sides browned and beginning to caramelize.

4. When they are nicely browned on the bottom, give the Brussels sprouts a good stir, and spread them out evenly in the pan.

5. Generously season with salt and freshly ground black pepper to taste. Cook for another 5-7 minutes, stirring occasionally, until the sprouts are tender with a slight crispness.

6. Fresh lemon juice may be added to the pan. Toss the Brussels sprouts in the pan until they are fully coated with the lemon juice.

7. When the meat is cooked to your desired level of doneness, take the skillet off the heat.

8. Put the Brussels sprouts, which you have already sautéed, into a serving dish.

9. You can add grated Parmesan cheese over the Brussels sprouts for an intense flavor. This is an optional step, but don’t skip it if you’re craving cheesy Brussels sprouts. Slightly toasty, even a little burnt, sprout leaves are all crunch and sweet caramelization.

10. Immediately serve and enjoy these flavorful Brussels sprouts that have been sautéed to perfection. If you wish, you could savor each bite.

Simple Sauteed Brussels Sprouts Recipe Equipment Needed

1. Large skillet
2. Stove
3. Wooden spoon or spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Citrus juicer (optional)
8. Serving dish

FAQ

• What is the best way to trim Brussels sprouts?Discard any yellowed outer leaves and cut the ends of the stems before slicing them in half.
• Can I use frozen Brussels sprouts for this recipe?Use fresh Brussels sprouts for the best texture and flavor; if frozen is your only option, be sure to thaw and drain them before you sauté.

  A. When possible, use fresh Brussels sprouts for the best texture and flavor.
  B. When using frozen Brussels sprouts, ensure they are completely thawed and drained before sautéing.
  C. If you must use canned Brussels sprouts, do not drain them before sautéing.
  D. To serve 4, use 1 lb. of Brussels sprouts.

• Why use both olive oil and butter?Using olive oil and butter gives the dish a rich flavor, and keeps it from burning at high heat.
• How can I make this recipe vegan?Instead of butter, use an extra tablespoon of olive oil. Omit the Parmesan cheese, or use a vegan alternative.
• How do I prevent the Brussels sprouts from becoming mushy?Don’t overcrowd the pan, and make sure they are cooked in a single layer for even browning and texture.
• Can I add other ingredients for more flavor?Definitely! Think about using red pepper flakes if you want heat or balsamic glaze, if you want sweetness, to finish off the dish.
• Is it necessary to add lemon juice?Adding lemon juice is up to you, but it is a bright, fresh note that really complements the sprouts.

Simple Sauteed Brussels Sprouts Recipe Substitutions and Variations

Substitute avocado oil or coconut oil for a different flavor. They can be substituted for olive oil in amounts equal to the amount called for in a recipe.
Butter that is not salted: If necessary, use ghee or a vegan butter substitute.
Shallots or even garlic powder can be used instead of garlic cloves for a milder taste.
Lemon juice.
Alternatives: White wine vinegar; apple cider vinegar.
Nutrition facts for 1 tablespoon (5 g) grated Parmesan cheese:
Calories: 23
Fat: 1.5 g
Saturated fat: 0.5 g
Cholesterol: 2 mg
Sodium: 110 mg
Total Carbohydrate: 0.5 g
Dietary Fiber: 0 g
Total Sugars: 0 g
Includes 0 g added sugars
Protein: 2 g
Calcium: 116 mg (9% DV)

Pro Tips

1. Preheat the Pan Before adding the olive oil and butter, make sure the skillet is properly preheated. This helps achieve a better sear on the cut side of the Brussels sprouts, enhancing caramelization and flavor.

2. Uniform Sizing Ensure that all Brussels sprouts are similar in size after trimming and halving. This guarantees even cooking, so you don’t end up with some pieces undercooked and others overcooked.

3. Avoid Overcrowding If the skillet seems too crowded, cook the Brussels sprouts in batches. Overcrowding the pan can steam the sprouts instead of browning them, which compromises their texture and flavor.

4. Garlic Timing Add the garlic just before the Brussels sprouts if you find that it browns too quickly. This will prevent it from burning and turning bitter, ensuring a more pleasant flavor.

5. Parmesan Final Touch If using Parmesan cheese, add it off the heat while the Brussels sprouts are still hot. The residual heat will melt the cheese slightly, distributing its savory flavor evenly over the sprouts.