Sautéed Brussels Sprouts Recipe

Prepare the sprouts

Trim the stem ends of the Brussels sprouts and remove any loose or damaged outer leaves. Halve each sprout lengthwise. If some are much larger, quarter them so pieces are uniform in size (this ensures even cooking). Pat dry with a towel.

Preheat pan

Place a large heavy skillet (cast iron or stainless steel preferred) on the stove over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking, about 1–2 minutes.

Sear sprouts

Add the Brussels sprouts cut-side down in a single layer. Leave them undisturbed for 4–6 minutes until the cut sides develop a deep golden-brown crust. If they don't all fit, cook in two batches to avoid overcrowding.

Add aromatics

Push the sprouts to one side of the pan and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the empty space. When butter has melted, add the sliced shallot and cook 1–2 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, stirring to avoid burning.

Season and finish

Stir the sprouts and aromatics together. Season with 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1/4 teaspoon red pepper flakes (if using). Reduce heat to medium and let cook, stirring occasionally, 3–4 minutes until sprouts are tender when pierced with a fork but still have a bit of bite.

Glaze and brighten

Turn off the heat. Add 1 tablespoon balsamic vinegar and 1 teaspoon maple syrup (or honey). Toss to coat and scrape up any brown bits from the pan. Add 1/2 tablespoon fresh lemon juice to brighten flavors and adjust seasoning to taste.

Add finishing touches

If using, sprinkle 2 tablespoons toasted sliced almonds and 2 tablespoons grated Parmesan over the sprouts and toss gently to combine. Taste and add additional salt, pepper, or a drizzle of olive oil if desired.

Garnish and serve

Transfer to a serving dish and garnish with 1 tablespoon chopped fresh parsley. Serve warm as a brunch bite or premium shareable.