20 Minutes is all you need for these Crispy and Creamy Skillet Brussels Sprouts! This side dish is restaurant quality with caramelized Brussels Sprouts in a decadent dairy-free creamy lemon sauce. Low-carb, Keto, Paleo, Vegan, and Whole30 approved!
Crispy Brussels Sprouts cooked to perfection!
Brussels sprouts are all the rage these days, and for good reason! It seems that every great restaurant has a delicious Brussels sprouts recipe on their menu, as a side dish or salad. And while I love my Air Fryer Brussels Sprouts with bacon, and Roasted Honey Garlic Brussels Spouts in the oven, these skillet Brussels are next-level delicious with a perfect texture! If you are still kind of iffy about this yummy vegetable, let me show you how to love them.
These decadent sprouts are pan seared to become slightly caramelized with garlic and lemon, and then roasted in the oven to give them a crispy and scrumptious texture! Finish them off with a creamy lemon sauce, topped with basil and almonds for an additional crunch. If there is ever a recipe to change a Brussels sprouts hater’s mind, it’s this one!
As a nutritionist, Brussels Sprouts are one of my favorite recipes to recommend. They are full of fiber and nutrients, but also so tasty!
A Dairy-Free Variation:
I followed a recipe from the Half Baked Harvest Cookbook, but made it dairy-free by omitting the parmesan cheese and goat milk.
The end result……
DELICIOUS!!! My husband and kids were all gobbling up these sprouts too. In place of the creamy sauce, I used coconut milk. The coconut taste was easily masked with dijon mustard and lemon.
How to Make Crispy and Creamy Brussels Sprouts
Here is what you will need to make this easy and delicious side dish:
- Brussels sprouts
- Avocado oil or olive oil
- Full fat coconut milk
- Dijon mustard
- Salt and pepper
- Fresh basil and almonds for serving
We start by heating a cast iron skillet to medium high heat, and also preheating the oven to 400 degrees F. Prepare your Brussels by cutting off the ends, and slicing in halves or quarters. Once the skillet is hot, add the oil and let the Brussels saute. After about 3-4 minutes, add the lemon zest and garlic. Now transfer to the oven so they can get nice and crispy! Meanwhile, make the sauce. In a blender or food processor, blend the coconut milk, mustard, and lemon juice.
After 10 minutes in the oven, remove and pour in the sauce. Top with almonds and basil to serve!
Enjoy these Crispy Brussels Sprouts with a delicious dinner!
I paired it with my Walnut Crusted Lemon Chicken Piccata for a dinner that was superbly delicious. Like I can’t wait to make it again tomorrow delicious.
These Brussels Sprouts store well in the fridge for up to 1 week. However, they will not be as crispy when re-heating. They are not a recipe that will work well in the freezer! Unfortunately, the coconut milk is not a good option for freezing.
Other Vegetable Recipes you will love
- Easy Oven Roasted Potatoes
- 10 Minute Air-Fryer Asparagus
- Instant Pot Steamed Artichokes
- Air-Fryer Buffalo Cauliflower
20 Minute Crispy and Creamy Skillet Brussels Sprouts
You'll love these deliciously crispy skillet Brussels Sprouts the have a creamy lemon garlic sauce! Healthy and so easy to make in only 20 minutes.
- 2 tbsp avocado oil or olive oil
- 1 lb Brussels sprouts trimmed and halved
- 4 cloves garlic minced
- 1 zest of lemon
- 1/2 cup full fat coconut milk canned
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup fresh basil chopped
- 1/3 cup raw almonds coarsely chopped
- salt and pepper
- crushed red pepper optional
Preheat the oven to 400 degrees F.
In a 12 inch oven safe skillet, heat oil over medium heat. Add the brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, about 3-4 minutes. Now add the garlic and lemon zest and cook until fragrant, about another 30 seconds to 1 minute.
Transfer the skillet to the oven, and roast for 10 minutes, or until tender.
Meanwhile, make your creamy sauce. In a blender or food processor, combine coconut milk, lemon juice, and mustard and blend until smooth.
Remove the brussels sprouts, and stir in the lemon creamy sauce. Stir in the basil, sprinkle with salt and pepper to taste, and crushed red pepper if using. Top with almonds and serve warm.