Pan-Roasted Brussels Sprouts in Garlic Butter

Buttery, nutty, and garlicky pan-roasted Brussels sprouts ready in 15 minutes. The perfect easy side dish for Thanksgiving, Christmas, or weeknights!

Ever since I made my post on Sauteed Brussels Sprouts with Garlic and Bacon, my family and I have totally fallen in love with Brussels Sprouts. Who knew this mostly maligned and snubbed vegetable could taste truly yummy and more-ish!

If you learn how to cook Brussels Sprouts properly, you will truly be rewarded with a delicious side dish that doesn’t taste bitter or yucky but actually quite yummy and a little nutty (not the crazy kind!). 🙂

You’re probably thinking – of course, when you add Bacon to the mix, it would become delish, as bacon makes anything delicious or at least palatable, and that includes Brussels Sprouts.

True, I must say bacon does add that flavorful taste to sautéed Brussels Sprouts; that cannot be denied.

But what if there’s no bacon available? Can Brussels Sprouts ever taste yummy without good old bacon to lift it up?

The answer is a resounding YES! This recipe does not require any bacon or bacon fat for flavor – instead, garlic-flavored butter plus a sprinkling of some parmesan cheese at the end of cooking (the latter is optional, though it does add another layer of deliciousness to the dish for sure!) makes this dish superbly tasty!

Why You’ll Love This Recipe

These pan-roasted Brussels sprouts turn a vegetable many people still avoid into something buttery, nutty, and genuinely craveable. By gently browning garlic in butter and olive oil first (then removing it), you infuse the fat with deep garlicky flavor without risking bitterness. Placing the sprouts cut-side down and cooking them covered on low heat lets them steam to perfect tenderness while the bottoms caramelize into those irresistible golden edges.

Ready in about 15 minutes with pantry staples, this is the easy, no-bacon side dish that wins over skeptics (and kids) every time—especially perfect for Thanksgiving, Christmas, or a simple weeknight meal.

INGREDIENTS FOR Pan-Roasted Brussels Sprouts in Garlic Butter

• Brussels Sprouts – fresh and good-quality Brussels sprouts would work best for this. Try to get the sprouts still on their stalk rather than the bagged ones.
• Olive Oil – this may be replaced with Avocado oil if you like.
• Butter – you may use unsalted butter so you can adjust the salt according to your preference.
• Garlic cloves – add as many or as few as you want. We love this with a lot of garlic as we love that flavor but feel free to adjust the amount.
• Salt and Pepper
• Freshly grated Parmesan Cheese – while this is optional, do add it because it makes this even yummier and my kids can never have enough of this, especially with the cheese sprinkled on top.

How to Cook Pan-Roasted Brussels Sprouts

• In a large shallow pan, melt the butter with olive oil over medium heat. Let the butter bubble a little, then add the garlic cloves and cook until they turn pale-brown/lightly browned.
• Remove the garlic cloves. Discard. Turn the heat to low.
• Place every Brussels sprout cut-side down on the pan. Simmer covered for about 10-12 minutes or until the Brussels sprouts are nicely browned (cut-side) and tender when pierced.
• Serve on a platter. Season with salt and pepper to taste, and to add extra yum, sprinkle on top with some Parmesan cheese. Delish!

Frequently Asked Questions (FAQs)

Can I make these Brussels sprouts without Parmesan cheese?
Yes! The Parmesan is optional. The garlic butter already makes them buttery, nutty, and delicious on their own. Sprinkle it on at the end only if you want an extra savory layer.

Why do I need to use a stainless steel or lightly colored pan?
A dark pan can make the cut sides brown too quickly and turn overly dark before the sprouts are tender. A stainless steel or light-colored pan gives you better control and those perfect golden-brown edges.

Do I really discard the garlic after browning it?
Yes. The garlic is used only to flavor the butter and oil. Removing it prevents it from burning while the sprouts cook covered for 10–12 minutes. You’ll still get all that garlicky flavor in the finished dish.

Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this method because they brown more evenly and stay firmer. If using frozen, thaw and pat them very dry first, then expect a slightly softer texture.

How do I know when the Brussels sprouts are done?
They should be nicely browned on the cut side and tender when pierced with a fork or knife, usually after 10–12 minutes covered on low heat. Don’t rush the browning step.

Can I make this ahead of time?
These are best served right away while the cut sides are still crisp. You can prep the sprouts (trim and halve) earlier in the day, then cook them just before serving.

What can I serve with pan-roasted Brussels sprouts?
They pair beautifully with roasted turkey, ham, chicken, pork chops, or even as a simple side with rice or mashed potatoes. They’re also great on their own as a snack.

Can I add other seasonings?
Absolutely. A pinch of red pepper flakes, a squeeze of lemon at the end, or a light drizzle of balsamic vinegar works well if you want extra brightness or heat.

Once you try these pan-roasted Brussels sprouts, you’ll wonder why you ever boiled or steamed them before. The garlic-infused butter, caramelized edges, and tender centers make them an easy crowd-pleaser for holidays or everyday dinners. Give this simple method a go and let me know in the comments how your family likes them—I love hearing your variations!

Pan-Roasted Brussels Sprouts in Garlic Butter

Manila Spoon

Buttery, nutty, garlicky and deliciously good. A perfect side dish for Thanksgiving or Christmas or great to nibble on its own. Tried and tested!

4.96 from 23 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Side Dish

Cuisine American, Great Britain

Servings 6

Ingredients

 

1x2x3x

• 24 Brussels Sprouts, halved lengthwise
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 4 Garlic cloves, crushed
• Salt and Pepper, to taste
• Freshly grated Parmesan Cheese, optional

Instructions

 

• In a large shallow pan* using medium heat, melt the butter with olive oil. Let the butter bubble a little then add the garlic cloves and cook until they turn pale-brown/lightly browned.
• Remove the garlic cloves. Discard. Turn the heat to low.
• Place every brussels sprouts cut-side down on the pan. Simmer covered for about 10-12 minutes or until the brussels sprouts are nicely browned (cut-side) and tender when pierced.
• Serve on a platter. Season with salt and pepper to taste and to add extra yum – sprinkle on top with some Parmesan cheese. Delish!

Notes

TIPS & TRICKS

For better results, use stainless steel or a lightly colored pan. Using a dark-colored pan will make the brussels sprouts too dark.

Keyword brussels sprouts cooked in butter, crispy garlic butter brussel sprouts, crispy parmesan brussel sprouts, garlic butter parmesan brussel sprouts, Pan-Roasted Brussels Sprouts in Garlic Butter, parmesan brussel sprouts pan

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Last updated on November 3rd, 2026 at 09:47 pm