As much as we love roasted Brussels sprouts, the speed and ease of sautéed sprouts can’t be beat.
These little guys are endlessly riffable. Throw in chili flakes, cumin seeds, fresh oregano, or any other flavors you love. Brussels sprouts also go great with cheese, as evidenced by our Cheesy Brussels Sprout Bake, so don’t shy away from some shaved parm for garnish.
How do I prep my Brussels sprouts?
Start as you would with any veggie—give them a good rinse under cold running water. Next, use a paring knife to remove the stem, then use your fingers to pull off any yellow or damaged outer leaves. Et voila, a perfectly cleaned sprout!
Made this? Let us know how it went in the comment section below!
- lb. Brussels sprouts, halved
- 1 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- Juice of 1/2 lemon
- 1 garlic clove, minced
- In a large skillet over medium-high heat, heat oil. Once hot, add your brussels sprouts and shake pan so all cut sides of sprouts settle cut side down in a single layer. Cook undisturbed 5 to 7 minutes, until cut sides of sprouts become caramelized.
- Stir and continue to cook until sprouts have taken on color and become tender, 6 to 8 minutes more. Season with salt and pepper, squeeze lemon, and add garlic. Stir and cook 1 minute longer.