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Charred Brussels Sprouts with Butter and Lemon

Prep 10 min Cook 10 min Difficulty 2/5

Simple, practical method for charred Brussels sprouts with butter, lemon, and optional almonds.

Why this recipe works

This recipe makes a quick, savory side of charred Brussels sprouts suited to weeknight dinners or entertaining vegetables. It’s practical for cooks who want depth of flavor with simple pantry ingredients.

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Key takeaways

Crisp, caramelized edges from a hot skillet.
Brighten with lemon and butter after cooking.
Optional almonds add texture without complicating the recipe.

Recipe guide

This recipe makes a quick, savory side of charred Brussels sprouts suited to weeknight dinners or entertaining vegetables. It’s practical for cooks who want depth of flavor with simple pantry ingredients.

Get flavorful Brussels sprouts with a quick sear and bright finish.

  • Crisp, caramelized edges from a hot skillet.
  • Brighten with lemon and butter after cooking.
  • Optional almonds add texture without complicating the recipe.

Overview

Heat a large skillet and use a simple list of ingredients to create quick Charred Brussels Sprouts. This guide is practical for weeknight dinners or a veggie-forward side.

What you’ll do

A straightforward approach: sear halved sprouts in a hot pan, then finish with butter and lemon for shine. Optional almonds add texture. Serves 2–4 as a side.

Steps

1) Toss sprouts with olive oil, soy sauce, balsamic, paprika, pepper, and salt. 2) Sear cut-side down 4–6 minutes. 3) Stir, cook 3–4 minutes more. 4) Lower heat, add butter and lemon juice until melted and coated. 5) Taste and adjust, sprinkle almonds if desired.

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

  1. Preheat a large skillet over medium-high heat until hot.
  2. Toss halved Brussels sprouts with olive oil, soy sauce, balsamic vinegar, smoked paprika, black pepper, and sea salt to coat evenly.
  3. Place sprouts cut-side down in the hot skillet in a single layer, pressing gently to ensure contact.
  4. Cook without moving for 4–6 minutes until deep brown and charred on the cut sides.
  5. Stir and continue cooking another 3–4 minutes until tender when pierced with a fork.
  6. Reduce heat to low and stir in butter and lemon juice until butter melts and coats the sprouts.
  7. Taste and adjust seasoning with a pinch more salt or lemon if needed.
  8. Transfer to a serving dish and sprinkle with toasted sliced almonds if using, then serve immediately.

FAQs

How do you achieve a good char on Brussels sprouts? Heat a large skillet over medium-high heat, then cook the sprouts cut-side down without moving them until deeply browned.
What flavor boosts work well with these Brussels sprouts? Toss with a little soy, balsamic, paprika, and salt, then finish with butter and lemon juice for shine.
Are almonds essential to this dish? Can I skip the almonds or add a different topping?