Jul 14 2026
Restaurants›Chez Foushee Restaurant & Bar›Sautéed Brussels Sprouts Recipe

Sautéed Brussels Sprouts Recipe

Inspired by Chez Foushee Restaurant & Bar
Time25m
Serves4

Make Sautéed Brussels Sprouts Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Brussels sprouts and aromatics

Fats and seasoning

Finishing

Method

Brussels sprouts and aromatics

  1. 1

    Prepare sprouts

    Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Halve the sprouts lengthwise (quarter if over 1.5 inches in diameter) so cut side is flat for better browning.

  2. 2

    Mince aromatics

    Finely mince the shallot and garlic. Keep them separate from the sprouts until needed to avoid burning during sautéing.

Fats and seasoning

  1. 3

    Heat pan

    Place a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat. Add the olive oil and allow it to shimmer but not smoke, about 1 minute.

  2. 4

    Sear Brussels sprouts

    Add the halved Brussels sprouts to the pan cut-side down in a single layer. Cook undisturbed for 4–6 minutes without stirring so the cut sides develop a deep golden-brown color. If they crowd the pan, work in two batches for best browning.

  3. 5

    Add butter and aromatics

    Reduce heat to medium. Push the sprouts to the sides of the pan, add the butter to the center to melt, then add the minced shallot. Sauté the shallot 1–2 minutes until softened. Stir the sprouts and let them cook 2–3 more minutes.

  4. 6

    Add garlic and season

    Add the minced garlic, kosher salt, black pepper, and red pepper flakes. Stir constantly for about 30–45 seconds until fragrant (do not let garlic burn). Taste and adjust salt/pepper as needed.

Finishing

  1. 7

    Finish with lemon and cheese

    Remove the pan from heat. Squeeze the lemon juice over the sprouts and sprinkle the grated Parmesan. Toss to combine so the cheese melts slightly and coats the sprouts.

  2. 8

    Garnish and serve

    Transfer to a serving dish and sprinkle chopped parsley if using. Serve immediately while hot.

More from Chez Foushee Restaurant & Bar