Start by rinsing the sprouts under cold water to remove any dirt. Trim the stems, and peel off any damaged or loose outer leaves.
Use a large skillet to give the sprouts enough room to cook evenly. Heat it over medium heat and add your olive oil, butter, or a mix of both. Let the oil shimmer or the butter melt until slightly sizzling.
Place the sprouts in the pan in a single layer. Don’t overcrowd the pan, as this can lead to steaming instead of browning. Let them cook for 5-7 minutes, mixing often, until the sides are golden brown and caramelized.
Once the sprouts are browned, toss in the minced garlic and soy sauce. Sprinkle the sprouts with salt and black pepper, stirring gently to combine. Let everything cook for another 3-5 minutes, stirring occasionally to ensure even cooking. The sprouts should be tender but still slightly crispy.
For a burst of flavor, drizzle balsamic vinegar or squeeze fresh lemon juice over the sprouts in the final minute of cooking. Stir to coat them evenly, allowing the liquid to slightly reduce and glaze the sprouts.
Transfer the sprouts to a serving dish and garnish with a pinch of red pepper flakes if you like a bit of heat. Serve immediately for the best taste and texture. Enjoy!