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Pan-Roasted Brussels Sprouts in Garlic Butter

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

Course Side Dish
Cuisine American, Great Britain
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
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Author Manila Spoon


  • 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


  1. 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.
  2. Remove the garlic cloves. Discard. Turn the heat to low.
  3. 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.
  4. Serve on a platter. Season with salt and pepper to taste and to add extra yum - sprinkle on top with some Parmesan cheese. Delish!

Recipe Notes


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