Garlic Butter Brussels Sprouts
These Garlic Butter Roasted Brussels Sprouts make the perfect vegetable side dish. You’ll whip up Brussels sprouts in a matter of minutes on the stovetop. It doesn’t hurt that they’re oil free and gluten free.
- Gluten Free
- Fast – This recipe takes only 15 minutes to make.
- 4 Ingredients – You only need 4 ingredients!
- Oil Free – If you’re on an oil free diet you can still enjoy.
Ingredients for these Crispy Brussels Sprouts
- Brussels Sprouts
- Rinse the sprouts under cold water while they are still in the mesh bag. This keeps them from rolling away into your sink. You can also use a strainer or bowl.
- Remove any outer leaves that look yellowed, dirty or slightly rotted by ripping them off with your hands. You can usually skip this step since most of the outer leaves will fall off when you slice the sprouts.
- Using a knife, slice the woody stem off on the bottom of the sprout.
- Place the stem side down on a cutting board. Next slice them in half from top to bottom. Using your fingers to hold the two halves together, slice them again the other way to create four wedges. It’s O.K. if a few leaves fall off.
- Trim Brussels Sprouts by removing the outer yellow or brown leaves. Cut off the woody stem on the bottom. Then Slice them into four quarters.
- Melt 1 Tablespoon of Butter in the pan. Make sure there is enough butter to coat the entire bottom of the pan, add the Brussels sprouts. The pan should be hot enough for you to hear sizzling when you add the sprouts.
- Don’t flip or stir the Brussels sprouts for 1-2 minutes. Flip them and repeat. When the pan starts to get dry add the lemon juice to deglaze the pan. Continue to sauté until the sprouts are soft on the inside and have browned on the outside.
Fridge: The Brussels sprouts will stay fresh in an airtight container in the refrigerator for up to six days.
Freeze: Brussels sprouts don’t freeze well, they get soggy.
Reheat: To reheat Brussels sprouts put them on a sheet pan and place them in the oven for 20 minutes at 275 degrees. You can also reheat them in the microwave but this will make them softer. The best way to reheat them is in a skillet. They will get crispier and taste just as good as when you first made them.
Tips For Crispy Brussels Sprouts
I want you to be able to make this dish perfectly the first time and the one-hundredth time. So here are my pro tips!
- Watch them. Sprouts with a golden brown color are tasty but burnt ones taste like tar. So keep an eye out and stir. If your Brussels sprouts are burning quickly add more butter to the pan.
- Use a large skillet, preferably a cast iron skillet. You want to get as many of the sprouts directly on the bottom of the pan as possible. The sprouts will only get crispy when they have direct contact with the skillet.
- Add something acidic like lemon or vinegar. The acid will neutralize the sprouts natural bitterness.
- Serve the sprouts in the skillet you cooked them in. I love popping the skillet right on a trivet. You’ll also have less dishes to clean. Obviously, be careful not to burn yourself or dinner guests. Tell them it’s hot!
Substitutions for Sautéed Brussels sprouts
- Instead of Butter – You can use olive oil or safflower oil instead.
- Instead of Fresh Garlic – You can use a ¼ tsp of garlic powder instead of fresh cloves.
More Plant Based Side Dishes
- Vegan Brussels Sprouts Salad
- Fast Lemon Roasted Broccoli
Garlic Butter Brussels Sprouts
- 3 Cups Brussels Sprouts trimmed and quartered
- 1-2 tbsp Unsalted Organic Butter or Ghee
- 1 Clove Garlic minced
- 1 Lemon Juiced
- to taste fine grain sea salt about 1/4th tsp
- 1/8 tbsp Fresh Cracked Black Pepper
- Trim Brussels Sprouts by removing the outer yellow or brown leaves. Cut off the woody stem on the bottom. Then slice them into four wedges.
- Melt 1 Tablespoon of Butter in the pan. Make sure there is enough butter to coat the bottom of the pan. Once the butter starts to bubble, add the brussels sprouts. The pan should be hot enough for you to hear sizzling when you add the sprouts.
- Do not flip or stir the Brussels sprouts for 1-3 minutes. This will allow them to char. Flip and repeat. When the pan starts to get dry add lemon juice. Continue to saute until the sprouts are soft on the inside and have browned on the outside (10 minutes).
When do you add the minced garlic?
When did you add garlic?