These aren’t your mama’s Brussels sprouts! These nutty, caramelized 15 Minute Sautéed Brussels Sprouts with garlic, lemon and butter are one of my favorite sides ever and SO QUICK AND EASY!
This Brussels Sprouts recipe make a fabulous quick-cooking side to practically any entree and the flavor combinations are endless! You will also LOVE the steaming trick for even cooking!
I didn’t grow up on Brussels sprouts because my mom didn’t think she liked them – that’s because she never has had these Sautéed Brussels sprouts. My first introduction to Brussels sprouts was from a neighbor years ago. She said her favorite food in the world was Brussels sprouts – she said just saute them with a little butter, garlic and you have the best food in the world. While I want go as far as to say Brussels sprouts are my favorite food, these Brussels sprouts are definitely one of my favorite sides.
If you are not a fan of Brussels sprouts or don’t think you are a fan, its likely because you have eaten overcooked Brussels sprouts. When Brussels sprouts are overcooked, they turn unappetizingly squishy and develop a bitter and sulfur flavor reminiscent of rotten eggs. This is because Brussels sprouts contain healthy glucosinolates compounds but the longer they’re cooked, the more sulfur they release – hence the bad rap. So DON’T OVERCOOK your Brussels Sprouts, and you will have a deliciously crisp tender, cabbage-like vegetable that is a blank canvas for all sorts of aromatics and other ymminess – shallots, onions, garlic, herbs, lemon juice, balsamic, Dijon, Parmesan, bacon, pistachios, pine nuts, pecans – the possibilities are endless!
For this Sautéed Brussels Sprouts recipe, I went with the classic, magical combination of garlic, lemon and butter with a splash of Dijon and a sprinkling of salt and pepper but feel free to add Parmesan Cheese, bacon, nuts, etc. You could also omit the lemon juice and play with other flavorings such as in my epic Easy Maple Dijon Roasted Brussels Sprouts and Butternut Squash. That side is Thanksgiving worthy with all the bells and whistles, but for everyday quick and easy, its these sauteed Brussels Sprouts with garlic, lemon and butter for the win.
To cook these Sautéed Brussels sprouts, I’ve combined both steaming and sauteing methods to ensure the Brussels sprouts cook evenly by first steaming and then caramelize beautifully by sauteing. The sauteing also enhances the Brussels sprouts natural sweetness, and nuttiness as well as soaking up the lemon butter garlic deliciousness. Now that’s my kind of 15 minute deliciousness.
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