Sauteed Brussel Sprouts Recipe
Pan roasted Brussel sprouts with garlic, olive oil, butter, and fresh Parmesan cheese. An easy stovetop Thanksgiving side dish!
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound brussel sprouts trimmed and halved lengthwise
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves sliced
- 2 tablespoons freshly grated parmesan cheese
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Arrange the Brussel sprouts cut-side down and season with salt and pepper. Cook for 4–5 minutes, undisturbed, until golden brown on the bottom.
- Stir and continue cooking for 4 more minutes, stirring occasionally, until the Brussels sprouts start to become tender.
- Add the garlic and cook for 2 minutes, stirring often, until fragrant.
- Remove from the heat and sprinkle Parmesan cheese on top. Serve immediately.
Notes
My Top Tip: Give each sprout room in the pan. Use a skillet large enough to hold the halves in one layer with their cut sides touching the surface. Cook them in batches if needed!
Storage: Store any leftovers in an airtight container. They will last about 4–5 days in the fridge. Reheat in a skillet over medium heat, stirring occasionally, until warmed through.
This recipe has been updated in August 2026, but if you like the original version, you can still find it here:
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.
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.
Nutrition
Serving: 0.25lb | Calories: 118kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 364mg | Potassium: 456mg | Fiber: 4g | Sugar: 3g | Vitamin A: 966IU | Vitamin C: 97mg | Calcium: 75mg | Iron: 2mg
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