Go Back
+ servings
bowl of sautéed Brussels sprouts with butter garnish with raspberries in a white bowl

Crispy Sauteed Brussels Sprouts

Make Crispy Brussels Sprouts by making them on the stovetop.  They’re tastier and quicker to make than roasting them.  Cooking Brussels sprouts on the stove top is the fastest and simplest way to make crispy Brussels sprouts.
5 from 1 vote
Print Pin
Course: Side Dish
Cuisine: American
Keyword: Crispy Sauteed Brussels Sprouts
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 1/2 cup
Calories: 86kcal
Cost: 3.00


  • Cast Iron Skillet
  • Cutting Board



  • 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 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: 60grams | Calories: 86kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 18mg | Potassium: 296mg | Fiber: 3g | Sugar: 2g | Vitamin A: 679IU | Vitamin C: 70mg | Calcium: 36mg | Iron: 1mg
Tried this recipe?Follow me @eatingworks or tag #eatingworks - show me what your cooking!