Brussels Sprouts, Sautéed Then Roasted – a delicious recipe with Brussels, Butter, Salt, Garlic, Lemon, Ground Pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 400u00b0F.
2
Trim the bottom and halve each sprout. Heat a large ovenproof saute/frying pan to medium-slightly high with butter or oil. Saute Brussels sprout with a dash of salt, cut and flat sides face-down, about 3 minutes. Toss them occasionally for another 2 minutes.
3
Add garlic and saute for 2 more minutes, occasionally tossing or shaking the pan. Squeeze lemon juice onto Brussels sprouts and add zest, tossing to combine.
4
Put pan in the oven and roast for another 10-15 minutes, tossing or shaking pan halfway through. Allow pan to rest for a few minutes prior to serving. Be sure to keep a hot mitt or towel over the pan handle in case you forget that it just came from a hot oven-handle is hot!
5
Sprinkle with salt and pepper, toss and enjoy!
109
kcal
Calories
11
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 pound Brussels Sprouts, 3 Tablespoons Butter Or Olive Oil Or Combination Of The Two, 1 teaspoon Sea Salt, 2 cloves Garlic, Minced And Smashed, and more.
Yes, Brussels Sprouts, Sautéed Then Roasted falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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