Brussels Sprouts in Garlic Butter — A Simple Side Dish That Steals the Show

Let’s be honest — Brussels sprouts get a bad rap. But once you try them bathed in sizzling garlic butter and perfectly caramelized to a golden brown, you’ll never look at them the same way again.

These Brussels Sprouts in Garlic Butter are rich, savory, and incredibly easy to make. They’re crispy on the edges, tender in the middle, and bursting with garlicky flavor. Whether you’re serving them alongside steak, roast chicken, or even as a holiday side, this recipe is guaranteed to turn Brussels sprouts haters into true believers.

Ingredients

15 Brussels sprouts, halved lengthwise (about ¾ lb to 1 lb total)
1½ tablespoons butter
1½ tablespoons olive oil
3 cloves garlic, smashed or minced (depending on how garlicky you want it)
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional, for brightness)
Freshly grated Parmesan cheese (optional, for topping)

Instructions

Step 1: Prep the Brussels Sprouts

Rinse the Brussels sprouts thoroughly, trim off the ends, and remove any wilted outer leaves. Cut each sprout in half lengthwise so they’ll cook evenly and get that perfect golden sear.

Tip: The key to delicious Brussels sprouts is even browning, so make sure all the halves are about the same size.

Step 2: Heat the Pan

In a large skillet or sauté pan, heat the olive oil and butter over medium-high heat. The oil helps prevent the butter from burning, while the butter gives that rich, nutty flavor.

When the butter starts to foam and turn slightly golden, it’s time to add the sprouts.

Step 3: Sear the Brussels Sprouts

Place the Brussels sprouts cut side down in the pan in a single layer. Let them cook undisturbed for about 4–5 minutes, until the cut sides are deeply golden and caramelized.

Once the bottoms are beautifully browned, toss them gently to cook the other sides for another 3–4 minutes.

Tip: Don’t stir too early! Letting them sit gives you that restaurant-quality golden crust.

Step 4: Add the Garlic

Reduce the heat to medium-low. Push the sprouts slightly to one side of the pan and add the smashed or minced garlic. Sauté for 30–60 seconds, just until fragrant.

Then, toss everything together so the Brussels sprouts are coated in that glorious garlic butter.

If you like a touch of brightness, drizzle the lemon juice over the top and season generously with salt and pepper.

Step 5: Serve and Enjoy

Transfer the Brussels sprouts to a serving dish and, if you’re feeling extra fancy, sprinkle with freshly grated Parmesan cheese.

Serve immediately — these are best enjoyed hot, straight out of the pan, when they’re still crisp and buttery.

Serving Ideas

These Brussels sprouts go perfectly with:

Roasted chicken or turkey
Steak or grilled salmon
Mashed potatoes or rice pilaf
Holiday sides like stuffing or green bean casserole

They’re quick enough for a weeknight dinner but elegant enough for your Thanksgiving table.

Pro Tips for Perfect Brussels Sprouts

Dry them well: Moisture prevents caramelization, so pat them dry after rinsing.
Use high heat: That’s what gives you crispy edges without soggy centers.
Add bacon: For a smoky twist, cook 2 slices of chopped bacon first, remove them, and use the drippings for extra flavor.
Try roasting: You can also roast them in the oven at 400°F (200°C) for 20–25 minutes until golden brown.

Timing

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3–4

Why You’ll Love This Recipe

These Garlic Butter Brussels Sprouts are proof that sometimes the simplest ingredients make the best dishes. They’re buttery, garlicky, and perfectly crisp on the outside while tender inside.

Whether you’re a lifelong Brussels sprout lover or a skeptic, this recipe is the one that will convert you. It’s a quick, no-fuss side dish that delivers maximum flavor — ideal for weeknights, holidays, or anytime you want a touch of garlicky comfort on your plate.