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Sautéed Lemon Garlic Brussels Sprouts are a beautiful side dish for spring suppers. Light and buttery with a hint of fresh lemon, they’re so delicious!
Featured With This Recipe
These sautéed Brussels Sprouts can make a veggie lover out of just about anyone. I made these buttery, lemony greens one night for dinner and my husband, the Brussels Sprouts hater, chowed down on them! I think of you add the right flavors and seasonings to Brussels they can completely transform. This is a great one if you are looking to get out of your side-dish rut.
Now, you’ve probably seen Brussels sprouts spelled with or without an “s” at the end, right? Here’s the deal: these cute little cabbage-like vegetables are named for the town of Brussels, Belgium. So Brussels is the correct spelling. Now that we’ve gotten to the bottom of that, let’s talk about these delicious veggies. They are so yummy! Sure, they get a bad rap for being a dreaded vegetable and all, but give them a chance. They will surprise you! They are low carb (keto friendly) and high in potassium, Vitamin A, and Vitamin C making them delicious AND healthy!
Optional Recipe Variations, Add-Ins, and Dips:
Honestly, these little Brussels Sprouts are delicious as-is, but if you are looking to add a little more, try one of these variations:
- Bacon – add some crispy fresh bacon crumbles over the top for garnish and added flavor
- Toasted pine nuts or almonds – the perfect little crunch. Just toss them in at the end before serving or sprinkle them over the top
- Reduced balsamic vinegar – I like using the Nonna Pia’s balsamic reduction and sizzling it over the top or using it for a dip
- Brussels Sprout Sauce – I LOVE this delicious cheesy dipping sauce for Brussels sprouts! Give it a try, I know you will love it.
- Maple Syrup – Saute the Brussels sprouts with a little drizzle of maple syrup instead of adding lemon juice. This will give them more of a sweet and savory flavor instead of a bright, citrus-y flavor.
Suggestions for Cooking Brussels Sprouts
There are several ways to cook up these little green veggies, but some methods are definitely better than others. Boiling is one way, but it’s hard to give the sprouts lots of flavor. So try some of these options:
- For this recipe, I like to sautee the sprouts right on the stove top. Melt some butter in a pan, then add halved sprouts and sautee until the outer part is caramelized and the insides are tender.
- You can roast these babies too! The roasting process cuts the butterness of the vegetables and you’ll get a crisp, crunchy side dish that doesn’t taste like a veggie at all.
- Still not sold on how yummy they can be? Try serving them with our Easy Cheesy Brussels Sprout Sauce. Cheese makes everything better, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the fridge for up to 5 days. We do not recommend storing in the freezer as they do not freeze well. Reheating Brussels sprouts can be tricky because they have a tendency to get soggy. I like to reheat them in the air fryer for a few minutes until heated through and crisped up. I also like to line a baking sheet with parchment paper and smash the Brussels sprouts onto the paper then roast them until crispy to make crispy “chips”. Add some Panko breadcrumbs and a drizzle of olive oil for and extra crispy texture. Dip the chips in balsamic reduction, Brussels Sprout sauce, or ranch dressing.
Frequently Asked Questions About Brussels Sprouts
You can blanch Brussels sprouts in boiling water before sautéing. This can help cut the bitterness of the sprouts and reduce cooking time. However, we have found with this recipe it isn’t necessary. We have tried it both ways and haven’t noticed much of a difference.
It seems counterintuitive but a little salt helps cut the bitterness of Brussels Sprouts. Add a sprinkle of salt to taste before serving.
When sautéing Brussels sprouts it is best to cut them in half so they can cook quickly and evenly. It also makes it so more of the surface of the sprout can be covered in the seasonings. If you want to sauté them whole, it is best to blanch them first.
More Delicious Veggie Side Dishes
Brussels sprouts don’t have to taste bland or boring. Here are a few recipes to try:
You can also try any of these other delicious veggie side dishes for your next meal:
Lemon Brussels Sprouts
Ingredients
- 1 pound Brussels Sprouts (fresh)
- 4 tablespoon butter
- 4 cloves garlic minced (about 3-4 teaspoons)
- 1/2 lemon juiced and zested
- 3 tablespoons gruyere or fresh Parmesan cheese, grated
- Kosher salt
- black pepper
Instructions
- Clean the Brussels sprouts by trimming off the ends with a sharp knife and peeling the outer leaves of the sprout off. Cut each one in half.
- Heat the butter in a large skillet over medium high heat.
- Once heated, add the halved brussel sprouts to the pan and sauté for about 7-8 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.
- Reduce the heat to low and add the lemon zest, juice, salt and pepper.
- Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
Nutrition Information
Recipe adapted from What’s Gaby Cooking
Love the flavors and this is a great way to enjoy Brussels sprouts. The cheese really sets it over the top!
These look absolutely delicious! I love what roasting does for Brussels sprouts, so I’d probably finish them in the oven. Can’t wait to try them!
These sauteed lemon garlic Brussel sprouts look amazing and I can’t wait to make them for this Sunday dinner.
Brussels sprouts are a hit around my house and I’m always on the look out for a new recipe to try. Here it is!
I’m always looking for new and tasty ways to cook veggies for my family. These sauteed lemon garlic brussels sprouts will be a popular dish at our house.
You had me at brussels sprouts, but the addition of Gruyere cheese makes me go all in on this recipe! So easy and scrumptious!
Tried this just now. My only complaint is….. I should have made more! Super good. Super easy. I’m keeping it. Next time I will double it, no, make that triple.
Brussels are so good when made correctly. I cannot wait to try these, and I still totally have to email you. It’s on my list. 😉 You ladies are wonderful!!!
Carrian- Thanks so much! I look forward to getting your email! It was so fun talking to you at the conference. Talk to you soon!