Sauteed Brussels Sprouts
Crispy-edged, tender Sauteed Brussels Sprouts caramelized to perfection with garlic and a hint of lemon. This quick, flavorful side dish transforms the humble sprout into a crave-worthy vegetable even skeptics will love.
Ingredients
- 1 pound fresh Brussels sprouts trimmed and halved
- 2 tablespoons olive oil or butter or a combination
- 2-3 cloves garlic minced
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper to taste
- Optional: 2 tablespoons grated Parmesan cheese
- Optional: Pinch of red pepper flakes for heat
- Optional: 1 tablespoon balsamic vinegar for additional depth
Instructions
- Prepare the Brussels sprouts by trimming off the tough stem ends and removing any discolored outer leaves. Cut each sprout in half lengthwise through the stem. (For larger sprouts, you might want to quarter them for more even cooking.)
- Heat your skillet over medium-high heat until it’s properly hot. This is crucial for achieving caramelization rather than steaming the sprouts.
- Add the oil or butter to the hot pan and swirl to coat the surface evenly. Wait until the fat is shimmering but not smoking.
- Place the Brussels sprouts cut-side down in a single layer in the hot pan. Don’t overcrowd the pan – cook in batches if necessary. Let them cook undisturbed for 3-4 minutes until the bottoms develop a deep golden-brown color.
- Toss or stir the sprouts and continue cooking for another 3-4 minutes, stirring occasionally, until they’re tender-crisp when pierced with a fork.
- Add the minced garlic to the pan and cook for just 30 seconds until fragrant, being careful not to let it burn.
- Season with salt and pepper to taste, then remove the pan from heat.
- Sprinkle with fresh lemon juice and toss to combine. Add any optional ingredients like Parmesan cheese, red pepper flakes, or balsamic vinegar at this stage.
- Serve immediately while hot and crispy for the best flavor and texture.
Notes
- For the best caramelization, make sure your Brussels sprouts are completely dry before adding them to the pan. Any moisture will create steam and prevent browning.
- Don’t move the sprouts too frequently during the initial searing phase – giving them time to develop a crust is key to developing flavor.
- If you prefer your sprouts more tender throughout, you can add 2 tablespoons of water to the pan after they’ve browned, then cover and steam for 1-2 minutes.
- This dish is best served fresh, but leftovers can be refrigerated for 2-3 days and reheated in a hot skillet to restore some crispness.
- For an elevated version, try adding crispy bacon bits, toasted pine nuts, or a drizzle of maple syrup to complement the sprouts’ natural flavors.