This sauteed Brussels sprouts recipe is the perfect combination of simple and flavorful. Brussels sprouts are quickly sauteed with a little lemon zest and fresh thyme until caramelized and tender, then topped with a sprinkle of parmesan.
This foolproof sauteed Brussels Sprouts recipe is a simple and delicious way to cook up Brussels sprouts on the stove top. Flavored simply with lots of fresh thyme, garlic, and lemon zest, these Brussels sprouts are bright and flavorful. They bring a similar flavor combination as my Crispy Parmesan Brussels Sprouts (one of my most popular recipes) but the easy method for sauteing them in a little oil and then finishing cooking then in a splash of broth ensures they are lightly caramelized, but just tender and delicious. Topped with just a light sprinkle of finely grated parmesan cheese, this is one of the best sauteed Brussels sprouts recipes.
These Sauteed Brussels Sprouts with Lemon and Thyme are the perfect solution when you are cooking a big meal and don’t have extra space in the oven to roast them, such as for your next Thanksgiving or Christmas side. They are also a great simple side dish during hot summer months when you don’t want to turn on the oven and heat up the house. Packing lots of flavor, no matter what time of year you make these, they are sure to be a big hit!
How Do You Make Sauteed Brussels Sprouts with Lemon and Thyme?
This recipe is super simple to make, but extra flavorful. To make these Sauteed Brussels Sprouts just need:
- Brussels Sprouts: Start with a bunch of fresh Brussels sprouts. Trim the ends, pull off any tough outer leaves, and cut each in half.
- Extra Virgin Olive Oil: A quick saute with the Brussels sprouts cut side down in a drizzle of oil ensures they caramelize for extra flavor.
- Fresh Thyme: Fresh thyme has such a bright, herbaceous flavor. I love the way it pairs with Lemon to brighten up this side dish recipe. You can also try substituting other herbs like chopped fresh rosemary, oregano, parsley, or even tarragon.
- Lemon Zest and Juice: Adding lemon zest when sauteing these Brussels sprouts incorporates lots of fresh lemon flavor throughout. Then adding a quick squeeze of lemon juice at the end adds an extra pop of lemony brightness.
- Garlic: A little fresh grated garlic, melts into these quick Sauteed Brussels Sprouts with Lemon and Thyme without overpowering.
- Broth: By sauteing the Brussels sprouts in a splash of chicken or vegetable broth, you can make sure they get nice and tender in the skillet.
- Parmesan Cheese: This is optional, but honestly, Parmesan makes everything better. I like to finish the hot Brussels sprouts with a heavy sprinkling of finely shredded parm. The cheese melts into the hot Brussels sprouts just slightly for the perfect coating.
How Do You Cook the Perfect Sauteed Brussels Sprouts?
Brussels sprouts can sometimes be hard to get just right when cooking on the stovetop. But this recipe follows a simple process to ensure perfect results. To cook these Sauteed Brussels Sprouts with Lemon and Thyme, start by sauteing the Brussels sprouts in a little bit of oil. You want to place them in the pan cut side down and be sure not to crowd the pan – you may need to divide into two batches. Cook over medium heat until golden brown (make sure your heat is not too high or they will brown too quickly).
Once the Brussels sprouts are caramelized, stir in the thyme, lemon zest, and garlic. Cook a minute, before adding the broth. Then cover and continue to cook until the Brussels sprouts are just tender when pierced with a fork. Sprinkle Brussels sprouts with finely shredded Parmesan, then add a squeeze of fresh lemon juice.
Serve these Sauteed Brussels Sprouts with Lemon and Thyme as an easy side dish anytime of the year. They are perfect for serving to company with roasted pork or chicken, a great easy steak side dish, or a healthy option for pairing with salmon. This sauteed Brussels sprouts recipe is also great for the holidays when your oven is maxed out with other goodies.
Want More Brussels Sprouts Recipes?
If you are looking for more Brussels sprouts recipes, here are some more of my favorites:
- Crispy Parmesan Brussels Sprouts: With a crispy parmesan crust and tender roasted brussels sprouts, this is one of my most popular brussels sprouts recipes.
- Warm Charred Brussels Sprouts Salad: This warm brussels sprouts salad recipe combines shredded brussels sprouts with sweet apples, crumbled blue cheese, chopped pecans, and salty bacon for a unique and savory side.
- Kale and Shredded Brussels Sprouts Caesar Salad: This healthy twist on a Caesar salad combines nutrient packed kale and Brussels sprouts with a lightened up Greek yogurt Caesar dressing.
If you make this Sauteed Brussels Sprouts with Lemon and Thyme recipe don’t forget to comment and rate the recipe below to let me know what you think! You can also share your photos and tag me @NamasteHomeCooking on Facebook or @NamasteHomeCooking on Instagram. I love hearing from everyone!
Sauteed Brussels Sprouts with Lemon and Thyme
Ingredients
- 1 pound fresh brussels sprouts (trimmed and halved)
- 1 - 2 tablespoons olive oil or avocado oil
- 2 cloves garlic (finely grated)
- zest 1 lemon
- 2 tsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken or vegetable broth
- 2 tbsp finely grated parmesan (optional)
- juice 1/2 lemon
Instructions
- Heat a large sauté pan or or cast iron skillet over medium heat and add 1 tablespoon of olive oil. Add as many Brussels sprouts as will fit in one layer, cut side down, and cook until golden brown.
- Remove first batch and set aside. Finish the rest of the sprouts, adding another tablespoon of oil if the pan is dry. Keep a close eye, if the brussels sprouts brown too quickly turn heat down to medium low.
- Add all of the brussels sprouts back to the pan, add the garlic, lemon zest, and thyme. Cook 30 seconds, stirring, then and add the broth. Season with salt and pepper.
- Cover the pan with lid and cook until brussels sprouts are fork tender, about 7 - 10 minutes.
- To serve, squeeze over juice from 1/2 lemon and sprinkle with Parmesan cheese (if desired).