Sautéed Brussel Sprouts Recipe with Garlic and Butter. This quick and easy brussel sprout recipe is low-carb, keto, paleo, and a home run with your friends and family each and every time!
Quick question:
Are you on team brussel sprouts or Brussels sprouts? Truth be told, I’ve heard so many strong opinions in both directions that somewhere along the lines I stopped trying to pick a side.
For the purpose of this recipe, we’ll use the “brussel sprouts” nomenclature. If it wounds you deeply, just visualize that “s” at the end with your mind’s eye. 😉
Brussel sprouts. You love them or ya hate them.
One of the lines I’ve heard many-a-time is, “I eat everything….except brussel sprouts.”
Unlike most childhoods, mine did not involve brussel sprouts horror stories. In fact, I tried them for the first time when I was 22. I must have lucked out, because I immediately fell in love.
When it comes to vegetables, technique is everything.
When prepared with wicked intentional technique, vegetables, including brussel sprouts, are crave-worthy! Sautéed brussel sprouts are my favorite! They have a delightful buttery caramelized essence to them with that golden-brown flavor.
What’s that you say? Golden-brown is your favorite flavor too? We must be two birds of a feather.
Tips for Making Sautéed Brussel Sprouts:
Sautéing brussel sprouts is no biggy! My biggest trick is I use a cover to trap in the moisture to help cook the brussel sprouts to perfection.
I have also found allowing brussel sprouts to cook without stirring too much is pivotal in creating that mouth-watering golden-brown crust. If you’re into such a thing, just hurry up and wait, son!
When using butter, I also use a high temperature cooking oil like avocado oil to ensure the butter doesn’t burn. I like adding butter at the end to ensure big buttery flavor without the risk of burning.
Once you get the hang of this super basic recipe, you can do all sorts of fancy things, like add a balsamic reduction, make a maple glaze, incorporate bacon, and even combine the brussel with other vegetables.
Let’s get after it!
How to Make Sautéed Brussel Sprouts with Garlic and Butter:
Add the oil to a large skillet and heat to medium. Add the brussel sprouts and try to get them in a single-layer cut-side down (it’s not a big deal if they aren’t all cut-side down, but you can get a nice golden sear on them for added flavor). Cover and cook, untouched for 5 minutes. Remove the cover, stir, cover again and cook another 2 to 3 minutes.
Sprinkle garlic on top (don’t stir just yet), cover the skillet again and cook 3 minutes.
Stir well to combine everything together and continue cooking, stirring occasionally (without the cover) until garlic is very fragrant and brussel sprouts reach desired done-ness.
Stir in the butter until melted. Taste for flavor and add sea salt and/or red pepper flakes to taste.
Serve with your choice of main entrée and enjoy!
More Brussel Sprouts Recipes:
- Shaved Brussel Sprout Salad with Roasted Butternut Squash
- Stuffed Acorn Squash with Ground Beef, Kale and Brussel Sprouts
- Maple Cinnamon Glazed Acorn Squash and Brussels Sprouts with bacon
- Brussel Sprout Chopped Salad with Warm Bacon Vinaigrette
- Shaved Brussel Sprouts Salad
Sprouts for life!
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If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Sauteed Brussel Sprouts Recipe with Butter and Garlic
Ingredients
- 3 Tbsp avocado oil
- 1 lb brussel sprouts trimmed and halved
- 5 cloves garlic minced
- 1/2 tsp sea salt to taste
- 3 Tbsp unsalted butter
- 1/4 tsp red pepper flakes optional
Instructions
- Add the oil to a large skillet and heat to medium. Add the brussel sprouts and try to get them in a single-layer cut-side down (it’s not a big deal if they aren’t all cut-side down, but you can get a nice golden sear on them for added flavor). Cover and cook, untouched for 5 minutes. Remove the cover, stir, cover again and cook another 2 to 3 minutes.
- Sprinkle garlic on top (don’t stir just yet), cover the skillet again and cook 3 minutes.
- Stir well to combine everything together and continue cooking, stirring occasionally (without the cover) until garlic is very fragrant and brussel sprouts reach desired done-ness.
- Stir in the butter until melted. Taste for flavor and add sea salt and/or red pepper flakes to taste. Serve alongside your main entree.
I love brussel sprouts. I always wondered why they call them sprouts and not brussel flowers. LOL. I like the addition of pepper flakes and the recommendation not to stir them too much. I am always fussing with them as they cook. The plants I planted last year, may produce this year. I will have to meld your recipe with my garden fresh sprouts.
Oooh home grown brussel sprouts sound amazing!! I hope you get a lot out of your harvest!! xoxo
I’ve always hated these things. My mom always boiled them. YUCK. I’ve tried every recipe available from here to kingdom come to find a way to actually like the little green ball things. One day, quite by accident actually, I did just as your recipe states. Lo and behold, I discovered the brown bits that I initially thought I’d ruined, were DEEE LICIOUS!!!! Suddenly brussels sprouts are our favorite thing!!!! And this is the ONLY way I’ll cook them!!!! Everyone, try them! Make sure to get that brown crust before turning them! They’re delicious – a real game changer!!! Thank you for actually offering something in print. Maybe I’ll have to cook some up tonight. You’ve got that hankerin’ going again!!!
Right?? I’m so happy you’re on board with the golden-brown crust…it really makes a huge difference and enhances the experience 😀 Thank you for the very entertaining note! xoxox
I am currently trying to cut calories would the same weight of sprouts work with just 1TBSP of oil and 1TBSP of butter?
Hi Craig,
They will still work, but you may want to add a little bit of water to help the cooking process along. They may stick to your skillet with less oil/butter, so some liquid like water or broth will help 😉 xoxo