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If you want a side that wins over sprout skeptics, these Sautéed Brussels Sprouts are it. They’re buttery, lemony, garlicky, and finished with just enough cheese to make every bite irresistible. Quick to make, pretty on the plate, and perfect for weeknights or holidays.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Love the flavors and this is a great way to enjoy Brussels sprouts. The cheese really sets it over the top!” – Matt
“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.” – Marilyn
“You had me at brussels sprouts, but the addition of Gruyere cheese makes me go all in on this recipe! So easy and scrumptious!” – Traci
Why I Love These Veggies
I fell for these Sautéed Brussels Sprouts during a random Tuesday night dinner. I tossed them in a hot skillet with butter, garlic, and a squeeze of lemon, and my husband, a long time sprout hater, absolutely chowed down. Now they’re my go to side when I want something fast that still feels special. I love the way the cut sides get golden in the pan, the garlic perfumes the whole kitchen, and the lemon wakes everything up at the end. They fit anywhere on our table. Weeknight salmon, Sunday roast chicken, or a holiday spread. Fun fact I learned and now always share. It’s Brussels sprouts with an “s” because they’re named for Brussels, Belgium.
What to serve with Sautéed Brussels Sprouts:
- Baked Garlic Chicken or Turkey Breast for a bright, fresh side
- Orange Grilled Salmon or Cajun Butter Shrimp for a speedy dinner
- Lemon Spaghetti or One Pot Creamy Garlic Noodles for a zesty pairing
- Grilled Filet Mignon or Air Fryer Pork Chops for a high protein meal
🩷 Erica
Ingredients You’ll Need
- Brussels sprouts – fresh, trimmed, and halved so they cook evenly and caramelize beautifully
- Butter – gives the sprouts a glossy finish and rich flavor you can’t get from oil alone
- Garlic – minced fresh garlic brings bold savory aroma in just a few minutes of sautéing
- Lemon – zest for brightness and juice for a clean, zippy finish that cuts any bitterness
- Cheese – finely grated Parmesan for salty nuttiness or try Gruyere for a melty finish
- Spices – kosher salt and black pepper to season simply without overpowering the lemon and garlic
Ingredient Additions and Substitutions
- Bacon: crisp and crumble on top for smoky crunch
- Toasted nuts: pine nuts or sliced almonds added at the end for texture
- Balsamic glaze: a drizzle of reduced balsamic for sweet tang
- Maple: swap lemon for a light maple drizzle for sweet and savory vibes
- Brussels Sprouts Sauce: serve with our favorite cheesy dipping sauce for extra indulgence
- Dairy free: use olive oil instead of butter and skip the cheese or use a dairy free parmesan
- Spice it up: red pepper flakes or a pinch of chili powder for gentle heat
How to Make Sautéed Brussels Sprouts
- Trim ends, peel any loose outer leaves, and cut each sprout in half.
- Melt butter in a large skillet over medium high heat until foamy.
- Add sprouts cut side down and cook without stirring for 3 to 4 minutes until deeply golden.
- Flip, add minced garlic, and cook 3 to 4 minutes more until the garlic is fragrant and the centers are tender.
- Reduce heat to low, add lemon zest and juice, plus salt and pepper, then toss to coat.
- Sprinkle with grated Parmesan, taste, and adjust seasoning. Serve hot with extra lemon if you like.
Recipe Tips
- Cut in half for even cooking so the centers soften while the outsides caramelize
- Don’t crowd the pan or they’ll steam instead of sear
- Use medium high heat to get that golden crust without burning the garlic
- Season at the end with salt and lemon to balance any bitterness
- Cast iron or stainless works best for color and flavor
- Optional blanching isn’t needed here, but blanching whole sprouts helps if you choose not to halve them
Frequently Asked Questions
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.
Yes. Thaw, pat very dry, then cook over higher heat to drive off moisture before adding garlic and lemon.
Definitely. Use olive oil and skip or replace the cheese with a dairy free alternative.
The pan was crowded or the heat was too low. Cook in batches if needed.
Make Ahead and Storage
- Make ahead – Trim and halve sprouts up to 2 days in advance. Store in an airtight container in the fridge.
- Storage – Refrigerate leftovers for up to 5 days. I don’t recommend freezing since the texture softens too much.
- Reheating – Air fry a few minutes to crisp back up or roast on a parchment lined sheet. Try lightly smashing the sprouts, sprinkle with panko, drizzle with olive oil, and roast until crisp for Brussels “chips.” Dip in balsamic glaze, our Brussels Sprout sauce, or ranch dressing.
More Delicious Veggie Side Dishes
- Air Fryer Brussels Sprouts
- Roasted Potatoes and Brussels
- Roasted Vegetable Medley
- Easy Garden Vegetable Rice
- How to Cook Frozen Corn the Right Way
- How to Cook Frozen Peas
- Vinegar Marinated Cucumbers
- Lightly Fried Green Beans with Lemon Dill Dip
- Roasted Parsnips and Carrots
If you try these Sautéed Brussels Sprouts, I’d love to hear how it went. Rate the recipe and share your twists or serving ideas in the comments so others can try them too. 💛💚💛
Sautéed 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 Parmesan cheese, freshly grated
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon 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 Brussels sprouts to the pan and sauté for about 3-4 minutes.
- Add the garlic and continue to sauté for another 3-4 minutes.
- Reduce the heat to low and add the lemon zest, juice, salt and pepper.
- Stir to combine and taste. Add the cheese on top and serve.
Notes
- For extra color, do not stir for the first few minutes so the cut sides caramelize.
- To reduce bitterness, finish with a pinch of salt and a squeeze of lemon.
- For a dairy free version, swap butter for olive oil and omit cheese.
- Add-ins that work well. Crispy bacon, toasted pine nuts or almonds, balsamic glaze, or a light maple drizzle.
- Reheat in the air fryer or roast on a sheet pan to bring the crisp back.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!