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Charred Brussels Sprouts with Lemon Butter
Quick, flavorful charred Brussels sprouts with lemon butter and optional almonds. Ideal for weeknights and sides.
Why this recipe works
This recipe yields a crispy, caramelized batch of Brussels sprouts finished with a bright lemon butter glaze. It’s ideal for cooks who want a fast, flavorful vegetable side that pairs with fish, chicken, or tofu.
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Key takeaways
Goal: achieve deep brown, charred cut sides.
Finish with butter, lemon, and optional almonds.
Adjust salt/lemon to taste after cooking.
Recipe guide
This recipe yields a crispy, caramelized batch of Brussels sprouts finished with a bright lemon butter glaze. It’s ideal for cooks who want a fast, flavorful vegetable side that pairs with fish, chicken, or tofu.
Get crispy, smoky sprouts in under 20 minutes.
- Goal: achieve deep brown, charred cut sides.
- Finish with butter, lemon, and optional almonds.
- Adjust salt/lemon to taste after cooking.
What this recipe is for
This Charred Brussels Sprouts recipe delivers smoky, savory sprouts with a bright finish from lemon and butter. It’s quick, budget-friendly, and suits weeknight dinners or side dishes for guests.
Key tips for success
- Prep a wide skillet for good contact and even browning. - Use 4–6 minutes of undisturbed searing per batch, then finish with a lemon-butter glaze for gloss and flavor. - Toasted almonds add crunch but are optional; skip if nut-free is preferred.
At a glance
- Serves: 4 as a side - Time: 20 minutes - Equipment: large skillet, spatula
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 omit the almonds?
Yes. You can skip the almonds or replace with toasted walnuts or pecans for nut flavor.
Is dairy required?
Yes. If you’re avoiding dairy, use olive oil for the finish or a dairy-free butter substitute.
Do I need a big pan?
Yes. A large skillet is best; use enough space for one layer so the sprouts sear properly.