Recipe Finder blog
Charred Brussels Sprouts with lemon-butter finish
Charred Brussels Sprouts with soy, balsamic, and lemon finish. Fast, flavorful side in minutes.
Why this recipe works
This recipe makes a quick, flavorful Brussels sprouts side using a single skillet. It suits weeknight dinners, meal-prep lunches, and gatherings where a standout vegetable is desired.
- charred Brussels sprouts recipe
- best Brussels sprouts side
- pan-seared Brussels sprouts
- soy balsamic Brussels sprouts
- lemon butter Brussels sprouts
- almond-topped Brussels sprouts
- easy green vegetable side
- vegetarian side dish recipe
Key takeaways
Cooks in about 20 minutes total.
Flavor comes from high-heat sear, finishing butter and lemon.
Optionally finish with toasted almonds for texture.
Recipe guide
This recipe makes a quick, flavorful Brussels sprouts side using a single skillet. It suits weeknight dinners, meal-prep lunches, and gatherings where a standout vegetable is desired.
A fast, flavorful Brussels sprouts side with a charred finish.
- Cooks in about 20 minutes total.
- Flavor comes from high-heat sear, finishing butter and lemon.
- Optionally finish with toasted almonds for texture.
What this recipe is geared for
This guide covers Charred Brussels Sprouts with a simple, pantry-friendly method. It’s ideal for entertaining sides or a quick vegetarian option that pairs with proteins or grains.
How to approach the cooking process
Prep in ten minutes, then sear to deep brown in a hot pan. The flavor comes from a balance of soy, balsamic, paprika, and butter finishing with lemon brightness and optional almonds for crunch.
Make-ahead and storage tips
Storage: refrigerate leftovers in an airtight container for up to 2 days. Reheat in a hot skillet or oven to restore the char.
Ingredients
- 300 g Brussels sprouts (trimmed, halved)
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1 tsp balsamic vinegar
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1 tbsp butter
- 1 tbsp lemon juice
- 1 tbsp toasted sliced almonds (optional)
Instructions
- Preheat a large skillet over medium-high heat until hot.
- Toss halved Brussels sprouts with olive oil, soy sauce, balsamic vinegar, smoked paprika, black pepper, and sea salt to coat evenly.
- Place sprouts cut-side down in the hot skillet in a single layer, pressing gently to ensure contact.
- Cook without moving for 4–6 minutes until deep brown and charred on the cut sides.
- Stir and continue cooking another 3–4 minutes until tender when pierced with a fork.
- Reduce heat to low and stir in butter and lemon juice until butter melts and coats the sprouts.
- Taste and adjust seasoning with a pinch more salt or lemon if needed.
- Transfer to a serving dish and sprinkle with toasted sliced almonds if using, then serve immediately.
FAQs
Can I make this dairy-free?
Yes. You can halve the butter to reduce richness or omit it for a dairy-free version (use olive oil to finish).
How can I vary the flavor?
Seasonal variations: swap lemon for a splash of white wine or add a pinch of chili for heat.
How long do leftovers keep?
Leftovers keep 1–2 days in the fridge; reheat in a hot pan to re-create the char.