Best Brussels Sprout Recipe

Since discovering this recipe, I switched from the person who used to avoid brussels sprouts into the person who seeks them out whenever they are in season. Anytime I’ve made this, I have had several people ask me for the recipe. This one is a keeper!

Average time: 30 minutes

Serves: 8


4 Tbsp olive oil, more as needed

12 medium french shallots (approx 2 cups), thinly sliced

6 cloves of garlic, thinly sliced

2 lbs brussel sprouts, ends removed and sliced in half

4 Tbsp pine nuts

2 Tbsp fresh lemon juice


1. In a large saute pan or dutch oven, heat olive oil over medium heat. Add shallots and saute until translucent, about 3 minutes. Add garlic, stir 1 minute or until fragrant.

2. Add brussel sprouts, increase heat to medium-high and saute until tender, about 8-10 minutes. Season with salt and pepper to taste. Stir thoroughly.

3. Remove from heat. Stir in pine nuts and drizzle with lemon juice.

Serving Suggestion: I’ve also added in some spicy paprika (approximately 1-2 Tbsp, depending on your liking for spice). You can add this in immediately after adding brussel sprouts.

Photo Credit: Real Simple


  1. Toni says

    I tried this recipe tonight and it was delicious (I’m a brussels sprout hater from way back!????) I would just like you to clarify one element of this dish please – when you say shallots are you referring to French shallots (tiny little brown onion type shallots) or what we call shallots in Australia – long green onions?
    I used the long green onions and they burnt to a crisp, so am thinking I should have used the French shallots??

  2. admin says

    Hi Toni,

    Yes! I mean the small brown shallots – We call those green onions so I am sorry they burnt to a crisp. I will be sure to update the recipe.
    Thanks for being here and best wishes!



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