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5 from 2 votes

Sautéed Brussels Sprouts with Lemon & Parmesan

Recipe from Two Peas and Their Pod

Lemon, parmesan, and garlic make these Sautéed Brussels Sprouts the perfect savory side dish for all of your holiday and weeknight meals.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: easy, gluten free, vegetarian
Servings: 6
Calories: 146.8kcal


  • 1.5 pounds Brussels sprouts, washed, trimmed, and cut in half
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, roughly chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped pecans or hazelnuts


  • In a large skillet (I prefer cast iron), heat the olive oil over medium high heat.
  • Add the Brussels sprouts and sauté for about 10 to 15 minutes, stirring occasionally, until sprouts are mostly dark golden brown and tender. I like the sprouts to get charred and crispy.
  • Once caramelized, add the garlic and cook for 1 more minute.
  • Remove the skillet from the heat and stir in the lemon zest and lemon juice. Place the Brussels sprouts on a platter or in a serving bowl and garnish with Parmesan cheese and chopped nuts. Season with salt and pepper, to taste. Serve immediately.


Reheat in a hot skillet, air fryer, or oven so they crisp back up. 


Calories: 146.8kcal | Carbohydrates: 11.32g | Protein: 5.18g | Fat: 10.47g | Saturated Fat: 1.68g | Cholesterol: 2.2mg | Sodium: 66.95mg | Potassium: 454.79mg | Fiber: 4.7g | Sugar: 2.75g | Vitamin A: 876.65IU | Vitamin C: 98.53mg | Calcium: 79.5mg | Iron: 1.71mg