Sautéed Brussels Sprouts with Browned Butter and Sage
Golden-brown Brussels sprouts finished with nutty brown butter and fragrant fresh sage for a simple yet sophisticated side dish. This belgian-inspired vegetarian (vegetarian) ready in about 27 minutes pairs Brussels sprouts, trimmed and halved, Unsalted butter, chopped Fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs Brussels sprouts, trimmed and halved
- 4 tbsp Unsalted butter
- 1/4 cup, chopped Fresh sage leaves
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1 tbsp Lemon juice
Instructions
- Step 1: Trim 1.5 lbs Brussels sprouts by removing the tough stem end and loose outer leaves, then halve them lengthwise. Place in a large bowl and toss with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 4 tbsp unsalted butter in a large skillet over medium heat until it foams and turns golden brown, then add the Brussels sprouts in a single layer. Sauté for 10-12 minutes, turning occasionally, until deeply golden and tender when pierced with a fork.
- Step 3: Stir in 1/4 cup chopped fresh sage leaves and 1 tbsp lemon juice, cooking for 1-2 minutes until the sage releases its aroma and the sprouts are evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Brussels Sprouts with Browned Butter and Sage take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Brussels Sprouts with Browned Butter and Sage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Sautéed Brussels Sprouts with Browned Butter and Sage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Brussels Sprouts with Browned Butter and Sage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Brussels Sprouts with Browned Butter and Sage vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
