Brussels Sprouts are a completely underrated holiday side dish. A lot of people think of mushy, over-cooked veggies when they think of Brussels sprouts, but I promise when they’re done right, they are SO GOOD!
I LOVE Roasted Brussels Sprouts, one of my all-time favorite vegetable side dishes and my Shaved Brussels Sprouts Salad is amazing too! I also love this easy Sautéed Brussels Sprouts recipe.
Sautéed Brussels Sprouts come out with amazing flavor and a slightly crispy crunch on the leaves. Lemon, garlic, and parmesan make these the perfect savory side. You’ll find yourself making them again and again and again!
- In a large skillet, heat the olive oil over medium-high heat. Make sure you use a large skillet so the sprouts aren’t over crowded. They need room to get crispy. I like my cast iron pan because it helps to get the sprouts nice, crispy, and a little charred…my favorite!
- Add the sprouts to the hot oil and sauté for 10 to 15 minutes. Keep an eye on them and keep giving them an occasional stir! Leaving them alone too long could result in burning…no thank you!
- Wait for the Brussels sprouts to get golden brown and tender. I like them just a little charred and crispy on the edges!
- Now, add in the garlic. Adding the garlic at the end keeps it from burning.
- Remove the skillet from the heat and stir in the lemon zest and the fresh lemon juice.
- Move to a serving dish or platter and sprinkle with Parmesan cheese (fresh is best!) and nuts.
- Season with salt and pepper to taste, serve warm, and most of all…enjoy!