Sauteed Brussels Sprouts

  • Quick & Easy
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Fresh and tender sautéed Brussels sprouts have crispy leaves and a tender-crisp center. The sweetness from the caramelized shallots provides a great balancing flavor. Enjoy them with lemon, or try one of the variations below to better match your main dish.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 pound fresh brussels sprouts, trimmed and halved
  • ¼ cup thinly sliced shallot
  • 2 tablespoons unsalted butter
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Directions

  1. Heat oil in a large cast-iron skillet over medium-high heat until shimmering. Add Brussels sprouts; cook, stirring often, until beginning to brown in places, 3 to 4 minutes. Add shallot and reduce heat to medium. Cook, stirring often, until the Brussels sprouts are beginning to soften and char and the shallot begins to caramelize, 3 to 4 minutes. Remove from heat; stir in butter, lemon zest, lemon juice, salt and pepper until the butter has melted.

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