Brussel Sprouts

Over the years, I tried to find as many vegetable dishes as possible that my kids would enjoy or at least tolerate eating. While I had tried preparing brussel sprouts in various ways, it was not until I came across the method of slicing the sprouts into strips that the kids came on board. The downside of this approach was that it took a significant amount of time to slice all the sprouts and stray leaves. Much later, I found a technique that used a mandoline slicer which while slightly wasteful was much faster.


Prep: 5 minutes (about 20 minutes if using a knife)
Cook: 5 minutes
Total: 10 minutes


  • 16oz bag of whole brussel sprouts
  • 1T neutral oil
  • 1T butter
  • 2 cloves garlic, minced
  • 1/2t pepper flakes
  • 1t honey
  • 1t lemon juice
  • 1/4t salt
  • 1/2t pepper

Equipment Notes

  • I use a mandoline slicer for this, but a regular knife may be used although that process adds about 15 minutes to the prep time.
  • I use a 12in skillet for this.


  1. Slice the brussel sprouts in 1/8in strips, breaking the strips apart and removing any hard pieces. I used to slice the sprout in half, remove the core, then slice each half width-wise. However, that is very time consuming. These days I use a mandoline to slice the sprouts. This process while much faster is also slightly more wasteful as you need to stop slicing when you get close to the hard step part of the sprout.
  2. Add the butter and oil to a cold pan large enough to hold the sprouts. Put the pan on a stove set to medium-high and cook until the butter starts to slightly brown.
  3. Add the sliced brussel sprouts, spread evenly across the bottom of the pan, and push down with a spatula. Cook 1 minute without moving.
  4. Add the garlic, pepper flakes, honey, and lemon juice. Toss and cook 1 minute stirring occasionally.
  5. Remove from heat and add salt and pepper to taste.


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