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Sauteed Brussels Sprouts

Over the last year I found a love of brussels sprouts that has left me wondering why I never enjoyed them when I was younger. When cooked right, they are both sweet and tender.

I have been experimenting with different ways on how to cook my brussels sprouts and just last night I think I made them better than I ever have. You don’t need many ingredients, just a few to bring out the delicious flavor. These were a huge hit in my house that my son even asked for seconds. WHAT?! Yep, they are that good!

Sauteed Brussels Sprouts with Olive Oil and Lemon Zest

Sauteed Brussels Sprouts with Olive Oil and Lemon Zest 
Course Side Dish
Cuisine American
Servings 4


  • 1 lb brussels sprouts
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 1/2 tsp sea salt
  • Freshly ground pepper, to taste
  • 3 tbsp fresh lemon juice


  • Trim away the stem ends of the brussels sprouts and cut lengthwise in half.
  • In a large frying pan, warm the olive oil over medium-high heat.
  • Add the brussels sprouts, lemon zest, salt, and pepper.
  • Cook, stirring frequently and reducing heat as needed to prevent scorching, until the brussels sprouts are tender and slightly browned (around 7-8 minutes).
  • Stir in the lemon juice and cook for 1 minutes more.
  • Serve immediately.
Keyword brussel sprouts, lemon, vegetable


Looking for more vegetable sides? Check out these recipes:


Baked Root Vegetables


Baked Broccoli


Parmesan Stuffed Artichokes


* Recipe adapted from Williams-Sonoma Eat Well.