Sauteed Brussel Sprouts with Lemon, Garlic and Red Chili Flakes

To prevent passing our germs onto our buddies, Octavian and I have spent most of the week with just each other, doing our own thing.  The past two mornings the sky has been clear and blue with just a little chill in the air, so Octavian and I doubled-up on our hooded sweaters (I still need to purchase real jackets) and went searching for gardeners.  Whenever I announce that it is time to head home (because by this point I'd been carrying him for at least 30 minutes) he shouts, "No. no. no. NO! Go ahnahda waeeey. Onle one. Onle one."

Yes, this week my child has learned to really love not just the meaning of the word no (when he's saying it), but also the way it sounds coming out of his mouth.  I, on the other hand, am over it and have no idea how to handle my no-loving toddler.  Oh yes, and in case you're wondering, if I don't give-in to his request, a tantrum usually ensues.  Oh joy!

So, you may be wondering what this has to do with Brussel sprouts?  Nothing really, except that I refused to even try Brussel sprouts until I was in college and hated them.  A few years later, I tried them in a salad, and my mind was blown.  This vegetable I despised was actually delicious. What was the secret?  For me, it's simple, Brussel sprouts just need to be cooked well.  

Sautéing Brussel sprouts is the simplest way to make this disgusting (raw) vegetable yummy. Super easy to prepare and it doesn't require a million ingredients, two things that make me very very happy.  Even better, it is the perfect side-dish for entertaining.

Sauteed Brussel Sprouts with Lemon, Garlic and Red Chili Flakes

Prep Time:  10 minutes  /  Cook Time: 20-25 minutes  /  Total Time:  30-35 minutes
Serving:  6-8 servings (as a side)


2 pounds Brussel Sprouts, washed, trimmed and cut in half
3 Tbsp olive oil
2 Tbsp Butter
6 cloves Garlic, chopped
1 large lemon, zest and juice
1-2 tsp red chili flakes
salt and pepper, to taste


  1. In a large skillet, heat the olive oil over medium-high heat until oil is warm and shimmering.
  2. Add your trimmed Brussel sprouts and saute until fork tender, stirring occasionally. I like my Brussel sprouts on the softer side, so I cooked mine for a little longer (approx. 20 minutes).
  3. Add the butter, red chili flakes and garlic and mix until combined.  Saute for another minute or two and remove from heat.  Stir in the lemon and lemon zest and sprinkle with salt and pepper.



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