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sautéed Brussels sprouts in a white bowl

Garlic Butter Brussels sprouts

These Garlic Butter Roasted Brussels Sprouts make the perfect vegetable side dish. You’ll whip up Brussels sprouts in a matter of minutes on the stovetop.  It doesn’t hurt that they’re oil free and gluten free.
5 from 70 votes
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Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 62kcal
Cost: $4




  • Trim Brussels Sprouts by removing the outer yellow or brown leaves. Cut off the woody stem on the bottom. Then slice them into four wedges.
  • Melt 1 Tablespoon of Butter in the pan. Make sure there is enough butter to coat the bottom of the pan. Once the butter starts to bubble, add garlic and saute for one minute. Add the brussels sprouts. The pan should be hot enough for you to hear sizzling when you add the sprouts.
  • Do not flip or stir the Brussels sprouts for 1-3 minutes. This will allow them to char. Flip and repeat. When the pan starts to get dry add lemon juice. Continue to saute until the sprouts are soft on the inside and have browned on the outside (10 minutes).


Serving: 1Cup | Calories: 62kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 17mg | Potassium: 297mg | Fiber: 3g | Sugar: 2g | Vitamin A: 592IU | Vitamin C: 70mg | Calcium: 36mg | Iron: 1mg
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