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This easy Charred Brussels Sprouts recipe is seasoned with olive oil, chili, lime, and garlic. Cooked over a stovetop until they are charred and cooked to perfection. It is the perfect make-ahead Brussels sprouts recipe for the holidays.
If you love Brussels sprouts then you will also love my Brussels sprouts salad and my chicken alfredo Brussel sprouts recipe.
These Brussels sprouts are vegan-friendly, paleo, low-carb, and gluten-free. A simple side dish that pairs well with many main dishes and is a dinner staple in every household. An easy and simple side dish recipe that is so delicious, tender, and crispy. Make these easy garlic Brussels sprouts to impress your family and guests.
Serve them with some grilled chicken kafta and herbed potato salad.
Table of Contents
- Recipe Highlights
- Ingredients you will need
- How to make this crispy Brussels Sprouts Recipe
- Recipe Tip
- Frequently Asked Questions
- How long do Brussel sprouts last
- How to blanch Brussel Sprouts
- Calories in Brussel Sprouts
- More veggie side dish recipes
- What to serve with Brussel Sprouts
- Garlic Charred Brussel Sprouts Recipe
Recipe Highlights
- Good for you: veggies are so good for you and a good way to add in take in some nutrients.
- Easy to make: I love how easy it is to make this recipe. You will find it easy too.
- Pairs well with anything: This Brussels sprouts side dish recipe will pair well with any of your main dishes.
Ingredients you will need
- Brussel Sprouts
- Oil: I used Olive Oil but you may use avocado oil.
- Chili flakes, optional, or to taste
- Garlic Cloves, minced: I recommend using fresh garlic if possible.
- Lime, zested and juiced
- Kosher salt and pepper, to taste
How to make this crispy Brussels Sprouts Recipe
First, you will need to clean and prepare the Brussel sprouts. These steps will take a few minutes to do.
Trim the base, removing any damaged leaves from the Brussels sprouts, then run under cold running water. Cut the sprouts in half for faster cooking.
Meanwhile, heat oil in a large skillet over medium heat. Add garlic and sauté for about 3-4 minutes or until fragrant and incredibly tender. Using a slotted spoon discard the browned cloves. The garlic should have been infused with the oil at this point.
Now carefully add the Brussels sprouts into the hot oil, cut side down, and sprinkle with salt and chili flakes.
Allow them to cook without stirring for about 2 minutes, then stir and continue to cook until nicely browned, about 3 minutes more.
Stir in the lime juice and zest, and remove from the heat. Taste and adjust with some more salt according to your taste.
My Pro Tip
Recipe Tip
- It is a good dish to make ahead of time if you have guests coming. If it has to be made ahead, prior to serving just reheat in the microwave or oven for a few minutes and serve.
- If you like soft Brussels sprouts, I recommend you steam your Brussels sprouts a bit. You can either use a bamboo steamer, or any veggie steamer you have or simply use boiling water (this is called blanching).
- If using a bamboo steamer, place the bamboo steamer into a wide-rimmed, shallow pan or skillet, and fill it with enough water to come up above the bottom rim of the steamer by about a quarter inch. For easy cleaning, line the steamer with parchment paper. Add in the sprouts, and cover with the lid. Steam over high heat until almost tender, about 5-6 minutes.
Frequently Asked Questions
First, wash and clean Brussels sprouts thoroughly. Then, trim the base of each sprout and remove any damaged leaves from them finally, cut each one in half for easier and faster cooking. If you want a step-by-step process, check out my guide on how to cut brussel Sprouts.
Like broccoli, cauliflower, and cabbage, Brussels sprouts are cruciferous vegetables. They are ok to eat raw and are also used in salads uncooked. Some may experience some gas when they consume raw cruciferous vegetables because it is harder to digest.
It is ok to freeze raw, clean, and cut Brussels sprouts for later use. I don’t really recommend freezing cooked Brussel sprouts because they tend to get mushy after they are reheated. If you don’t mind soft mushy sprouts then go ahead and store leftover Brussels sprouts in an airtight storage container and freeze up to 2 months.
How long do Brussel sprouts last
Raw Brussel sprouts may last for a very long time in the fridge. They can last up to 14 days. Make sure you keep them in their original packaging and do not wash them before you store them in the fridge. When ready to use your Brussel sprouts, peel off the wilted or damaged outer leaves and trim the tips off. Brussel sprouts taste best when used within 3-4 days of buying them. Even though they last longer than that, they may lose some of their sweetness when stored for long periods of time.
Wondering how long cooked Brussels sprouts last in the fridge? If you have any leftovers, keep them in a tightly sealed container and store them in the fridge for up to 5 days.
How to blanch Brussel Sprouts
Blanching Brussels sprouts is when you submerge/add the sprouts into boiling water for a few minutes, and then removed and placed in a cold bath to prevent them from continuing to cook. Just enough time to cook them just a bit to soften them and not allow them to cook fully. It also helps remove some of that bitter taste that comes with Brussel sprouts. Blanching makes the sprouts have that bright and beautiful green color and retain its nutrients.
Calories in Brussel Sprouts
Every 1 cup of raw Brussels sprouts contains 38 calories, 0.3g of fat, 8g of carbohydrates, and 3g of protein. They contain 3.3g of dietary fiber.
More veggie side dish recipes
What to serve with Brussel Sprouts
Garlic Charred Brussel Sprouts
Ingredients
- 1 pound Brussel Sprouts
- 2 tablespoon Olive Oil
- 1 teaspoon Chili flakes, optional, or to taste
- 4-5 Garlic Cloves, minced
- 1 Lime, zested and juiced
- Kosher salt and pepper, to taste
Instructions
- Trim the base, removing any damaged leaves from the Brussels sprouts, then run under cold running water. Cut the sprouts in half for faster cooking.
- Steam Sprouts by either using a steamer or hot water for about 5 minutes. See notes
- Meanwhile, heat oil in a large skillet over medium heat. Add garlic and sauté for about 3-4 minutes or until fragrant and tender.
- Using a slotted spoon remove the browned cloves and set aside. The garlic should have infused with the oil at this point. Now carefully add the Brussels sprouts into the hot oil, cut side down, and sprinkle with salt and chili flakes.
- Allow them to cook without stirring for about 2 minutes, then stir and continue to cook until nicely browned, about 3 minutes more.
- Stir in the charred garlic, lime juice, and zest, and remove from the heat. Taste and adjust with some more salt according to your taste.
Notes
- It is a good dish to make ahead of time if you have guests coming. If it has to be made ahead, prior to serving just reheat in microwave or oven for a few minutes and serve.
- To steam the Brussel sprouts either use a bamboo steamer or your preferred choice of steaming
- If you don’t have a steamer, steam the Brussels sprouts in boiling water for 4-5 minutes until fork tender. Discard the water. This is what you refer to as blanching.
- If using a bamboo steamer, place the bamboo steamer into a wide-rimmed, shallow pan or skillet, and fill it with enough water to come up above the bottom rim of the steamer by about a quarter inch. For easy cleaning, line the steamer with parchment paper. Add in the sprouts, and cover with the lid. Steam over high heat until almost tender, about 5-6 minutes.
- For a crunchy brussel sprout recipe, skip steaming and follow the directions
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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