Crispy Garlic Sautéed Brussels Sprouts

Brussels sprouts are browned in olive oil until crisp around the edges and tender-crisp inside, then finished with fragrant garlic, lemon, and optional Parmesan. This quick skillet side dish serves four.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Ingredients Method Notes

Ingredients

Main Ingredients

1 1/2 pounds Brussels sprouts
3 tablespoons Extra-virgin olive oil, divided
4 cloves Garlic, thinly sliced or finely minced

Seasoning

1/2 teaspoon Kosher salt, plus more to taste
1/4 teaspoon Freshly ground black pepper

Optional Finishes

1 tablespoon Fresh lemon juice
1 tablespoon Finely grated Parmesan
1 pinch Red-pepper flakes

Method

Step-by-Step

Trim the stem ends from the Brussels sprouts and remove damaged outer leaves. Halve small sprouts, quarter very large sprouts, and pat every piece thoroughly dry.
Heat 2 tablespoons of the olive oil in a large, heavy skillet over medium-high heat. Arrange the sprouts cut-side down in a single layer.
Cook the sprouts undisturbed for 4–6 minutes, until the cut sides are deeply browned. Stir and continue cooking for another 4–6 minutes, until tender-crisp.
If the sprouts brown too quickly while the centers remain firm, add 2 tablespoons of water and cover the skillet for 1–2 minutes. Uncover and cook until the moisture evaporates.
Reduce the heat to medium, then add the remaining 1 tablespoon olive oil and the garlic. Stir frequently for 30–90 seconds, until the garlic is fragrant and lightly golden.
Season with kosher salt, black pepper, and optional red-pepper flakes. Finish with lemon juice and Parmesan, if using, and serve immediately.

Notes

Dry sprouts thoroughly and avoid crowding the skillet so they brown instead of steam. Add garlic near the end because it can burn before the sprouts become tender. Serve immediately for the crispest texture.