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Under 30 Minutes

Sauteed Brussels Sprouts

This delicious seasonal vegetable becomes sweet and nutty when browned. For the best flavor and texture, make the dish just before serving.

  • Prep:
  • Total Time:
  • Servings: 8
Sauteed Brussels Sprouts

Source: Everyday Food, November 2009


  • 1/4 cup extra-virgin olive oil
  • 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
  • Coarse salt and ground pepper
  • 2 tablespoons fresh lemon juice


  1. In a large skillet, heat oil over medium-high. Add brussels sprouts, season with salt and pepper, and cook, stirring frequently, until caramelized, 8 to 10 minutes. Add 1/3 cup water and cook until evaporated, about 2 minutes. Add lemon juice and toss to coat. Serve immediately.

Reviews (4)

  • PhyllisASyres 22 Sep, 2014

    Made this in 2008 for a Xmas Eve dinner; got the recipe from MS' thanksgiving DVD I watched the previous month; simply delicious; needless to say that this dish has been served a number of times since.

  • Gene R 29 Mar, 2014

    My favorite quick, light meal of all time. The lemon is good, but with lime all the tastes and texture come together in a way I can only describe as perfect. Absolute best with fresh, sweet sprouts cut in halves or thirds (for big ones).

  • pchubbuck 28 Nov, 2013

    My niece made these brussel spouts for our Thanksgiving meal and they were a smash hit. Add some mushrooms.

  • marychippers 3 Nov, 2010

    This is a great, tasty way of cooking brussel sprouts. I use grapeseed oil and saute cut up shallots first then add brussel sprouts with your choice of Dash seasonings. My guests went wild over them!! I used to simply steam and put butter on.

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