Pan Roasted Brussel Sprouts

5 from 233 votes

This Pan Roasted Brussel Sprouts recipe is an easy way to prepare brussel sprouts that frees up the oven - it's a tasty side dish perfect for Thanksgiving

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 103kcal

Author Yumna Jawad

Equipment

Ingredients

1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves sliced
1 pound brussel sprouts halved
6-8 pearl onions peeled/halved (optional)
Salt and pepper
1/2 lemon juiced

Instructions

Trim the stems off brussel sprouts and then cut in half lengthwise.
In a large skillet, heat the olive oil and butter over medium high heat. Add the garlic and cook until fragrant, about 1 minute. Remove the garlic from the pan and set aside.
Add the brussel sprouts and pearl onions and cook, stirring occasionally, until brussel sprouts are fork tender and golden brown, about 8-10 minutes. Once caramelized, season with salt and pepper, stir in the lemon juice and toss the garlic back in the pan.
Serve immediately.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.

Make Ahead Tips: You can easily prepare the brussel sprouts in advance since trimming the ends and halving them is the most time consuming part of the recipe. I would not recommend cooking the garlic in advance since the cooking process of the garlic is what helps flavor the oil used to cook the brussel sprouts.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

To make this vegan, substitute the tablespoon of butter for olive oil
If you can't find pearl onions, you can use half a small onion, chopped
If you prefer to skip the garlic, that's fine. You can also sprinkle garlic powder on the brussel sprouts instead.

Nutrition