BHG Delish Dish

Stirring Up Ideas In The Kitchen

Pan Roasted Garlic Brussels Sprouts


Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.

I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between. I love plenty of other things besides the avocado, and one of those is Brussels sprouts!



I have quite a few dishes that I consider my go-to. And these Pan Roasted Garlic Brussels Sprouts are at the top of that list!


I get super excited when I walk through my local Santa Monica farmers market and discover the big stalks filled with Brussels sprouts. I always buy 2-3, stuff them in my bag, and then make the bike ride home. People probably look at me a little funny since I’m riding my bike 3 miles from the market with a few giant Brussels sprout stalks stuffed in my bag, but we are HUGE fans of them at home, so what’s a girl to do!



I like to halve the sprouts and sauté them with a bunch of garlic, lemon juice and then finish them off with some freshly grated Gruyere cheese, flakes of salt and freshly cracked black pepper. Depending on whom you’re cooking for, you can always add a teaspoon or so of some red pepper flakes to give it an extra kick!



These will turn any Brussels sprout skeptic into an instant Brussels sprouts fan! Pinkie promise.


You can find this recipe in the October issue of Better Homes and Gardens, but it’s just so good I wanted to share it with you here on the BHG blog!



Pan Roasted Garlic Brussels Sprouts


• 2 pounds Brussels sprouts

• 4 tablespoons olive oil

• 5 cloves garlic, minced

• 1 lemon, juiced and zested

• 3 tablespoons Gruyere, grated

• Flaky sea salt and freshly cracked black pepper to taste



1. Clean the Brussels sprouts by trimming off the ends and peeling the outer

layer of the leaves off. Cut each one in half from top to bottom.

2. Heat the olive oil in a large cast iron skillet over medium high heat.

3. Add the Brussels sprouts to the pan and sauté for about 7-8 minutes on each

side until the outer part is a golden brown and the inside is soft and fully


4. Add the garlic to the pan 1 minute before the Brussels are done and let the

garlic sauté.

5. Reduce the heat to low and add the lemon zest, juice, salt and pepper and stir

to combine. Adjust seasoning if needed. Sprinkle the cheese on top and serve.

11 Responses to “ Pan Roasted Garlic Brussels Sprouts ”

  1. I love brussel sprout’s, with smoked cut up Ham, and chicken broth, a little garlic salt, and ground black pepper.
    I cut the cleaned sprout’s in halve, so thay cook up better,
    and gets soft enough for some to breack away into the broth. Serve with cornbread made from a mix, or corn
    muffin’s. And cold buttermilk to drink. But I wont to try
    this recipe too.

  2. I love Brussels Sprouts and have toted them home on my bicycle many times. this recipe sounds simple and good. I hope the dog’s like it. (Very strange animals I have, they also love Brussels Sprouts!)

  3. Can this be cooked in the oven? If so how? I don’t have time to flip individual sprouts over but LOVE this recipe! Thanks so much

  4. This sounds truly amazing! I can’t wait to get some fresh brussel sprouts!

  5. I love brussel sprouts and can’t wait to try this recipe! Sounds awesome!

  6. Sounds delicious.

  7. I roast my brussel sprouts in the oven after coating it with olive oil, salt, black pepper, lemon juice and lemon zest. Healthy and yummy!

  8. @jacqueline: FYI… You shouldn’t give your dogs garlic…

  9. Looks yummm, will make it tomorrow.

  10. Tried it yesterday! It’s a KEEPER! Yummy. Thanks for sharing and posting on BHG! Love this magazine!

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