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Charred Brussels Sprouts with Butter and Lemon

Prep 10 min Cook 10 min Difficulty 2/5

Savory, easy charred Brussels sprouts with butter, lemon, and optional almonds – a quick, flavorful side.

Why this recipe works

This recipe makes a quick, skillet-browned Brussels sprouts side that pairs with any main. It suits weeknight dinners, meal prep, and cooks who want a fast, flavorful vegetable dish.

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Key takeaways

Achieve deep browning by cooking in a single layer without moving them initially.
Finish with butter and lemon to brighten and coat the sprouts.
Add toasted almonds for optional crunch and extra flavor.

Recipe guide

This recipe makes a quick, skillet-browned Brussels sprouts side that pairs with any main. It suits weeknight dinners, meal prep, and cooks who want a fast, flavorful vegetable dish.

A quick skillet method for deeply browned Brussels sprouts.

  • Achieve deep browning by cooking in a single layer without moving them initially.
  • Finish with butter and lemon to brighten and coat the sprouts.
  • Add toasted almonds for optional crunch and extra flavor.

How to make Charred Brussels Sprouts

Preheat a skillet and season halved Brussels sprouts with olive oil, soy sauce, balsamic, smoked paprika, black pepper, and sea salt. Sear cut sides until deeply browned, then finish with butter and lemon juice for a glossy coat.

Tips for even browning

Tip: Use a single layer and press sprouts flat to maximize char. If your skillet is crowded, cook in batches. Add almonds at the end if using for a crunchy finish.

Serving ideas

Serve immediately as a simple side or add a protein for a quick vegetable-forward plate. Optional almonds add texture and nuttiness.

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

Can I bake these instead of pan-searing? Yes. You can roast the sprouts in a 425°F (220°C) oven for 15–20 minutes instead, tossing halfway.
What if I don’t have soy sauce? Yes. If you don’t have soy sauce, use a pinch of salt and a splash of balsamic or lemon juice.
Should almonds be toasted separately? Toast the almonds separately if added later to keep them crunchy.