Feb 7, 2012 | My Recipes, Vegetables | 16 comments
I grew up thinking I hated Brussels sprouts.
About 15 years ago, I tried them for the first time since I was a kid when a woman I worked with brought some to the office and I wandered into the kitchen while she was heating up her lunch. I wasn’t sure what to think. I didn’t love them but I definitely didn’t hate them either.
Then a few years ago I started cooking more and I stumbled on a recipe and decided to give them another try. Ever since, they’ve become one of my favorite vegetables.
Tonight, I tried a new brussels sprouts recipe with garlic and lemon.
And I LOVED it.
Maybe you will too.
Garlic Lemon Brussels Sprouts:
Ingredients:
2 tbsp olive oil (I use light olive oil)
2 large garlic cloves, minced
3/4 lb Brussels sprouts
1/4 tsp lemon pepper
1/4 tsp Kosher salt
1 tsp lemon zest
Directions:
Start by preparing the sprouts. Pull off the loose leaves. Then cut about 1/4-1/2 inch off of the stem. Finally, cut each sprout in half. If they are large sprouts, cut the halves in half again so you end up with quartered pieces.
Heat the olive oil in a saute pan over medium low heat. Be sure to use a pan that has a lid as you’ll need to cover it later. I found a lid
years ago that will cover almost any size frying pan or pot.
Add the garlic, watching it carefully so it doesn’t burn. After about 30 seconds or when you start smelling the garlic, add the sprouts.
Stir them with a large spoon to coat them in the oil. Then saute them for about 10 minutes, stirring and again watching so the garlic doesn’t burn. When the sprouts are starting to soften and get a little brown, add 2-3 tablespoons of water to the pan and then cover it.
If you are like me and have saute pans without lids, purchasing a universal lid (affiliate link) that fits just about any pan is really handy. You’ll never have to worry about switching pans halfway through the recipe because you didn’t read ahead and started with a pan without a lid, when the recipe later calls for covering the pot or pan for cooking.
Cook for 5 minutes and then remove the pan from the heat.
Add the lemon pepper, salt and lemon zest. If you don’t have one, I suggest you purchase a lemon zestertoo. It makes cooking with lemon so much easier.
Toss and serve.
Enjoy!
Printablerecipe below with nutritional information (click on the + sign for details).
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Joyceon October 24, 2013 at 11:12 AM
Like you I didn’t try brussel sprouts until recently actually. My brother use to eat them all the time, and I thought they were gross, even though I never tried them. I decided to grow some in our fall garden, and this will be a recipe I can try, pinning to my veggie board.
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Joyceon November 4, 2013 at 10:03 AM
I just thought I would let you know that this post has been repinned alotttttt.
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Karen Goodmanon November 4, 2013 at 10:56 AM
I know, and that makes me feel so good. I love sharing recipes I love with other people!
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Kittyon November 13, 2013 at 12:44 PM
Sounds good! Have you ever tried roasted brussels sprouts? They are delicious, too. I did a whole bag of frozen ones straight out of the freezer with some olive oil and salt and pepper and couldn’t stop eating them!
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Karen Goodmanon November 13, 2013 at 5:38 PM
I have tried roasted Brussels Sprouts. Agree they are great!
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Mia (Mia in Germany)on December 3, 2014 at 10:03 AM
We loved these, they were so tasty and easy. The lemon pepper is perfect, never thought of adding it to brussels sprouts!
Made for Sweet December Tag Game.Reply
See AlsoHealthy Drunken Noodles RecipeLaura Nelmson December 5, 2014 at 7:05 PM
I’ve never met a Brussels sprout that I haven’t liked! My lemon pepper expired in 2008 so I didn’t use it! I added 2 tablespoon fresh lemon juice in the steaming process and added several grinds of black pepper. Loved the garnish of fresh lemon zest. Tagged for the Sweet December game at http://4foodfriendsandfun.yuku.com ~
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Karen Goodmanon December 6, 2014 at 9:12 AM
Ha! I have to admit that I have some spices older than that which I still use. I figure that the flavor may not be as potent as it should be, but certainly doesn’t spoil.
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Karenon January 7, 2015 at 8:26 AM
Now I LOVE brussels sprouts, so it was almost a foregone conclusion that I would love this easy recipe, and I did! Since I’m the only one in the family that really likes them, I got to eat most of them all by myself, no hardship!! Thank you Karen, a lovely tasty recipe that I will happily make again!!
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Karen Goodmanon January 8, 2015 at 8:52 AM
I’m so glad you liked them!
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Annaciaon February 13, 2015 at 9:15 AM
This great tasting side was the perfect thing with last night’s halibut. They didn’t end up at all mushy but had a good bite and a lot of great flavor. I can see it being a tasty side for summer outdoor grilled foods as well.
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TeresaSon June 10, 2015 at 11:05 AM
I love Brussels Sprouts…and this one didn’t disappoint me…I didn’t have a fresh lemon so just used a splash of bottle lemon juice…made this for FYC tag game…
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Lynette (breezermom)on July 10, 2015 at 9:18 PM
I love brussels sprouts in all forms, and this version was delicious. Letting them sit over the steaming liquid with the zest was fabulous. The flavor just permeated the brussels sprouts. Loved them. Thanks for sharing. Made for FYC tag game.
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Kathy Lipinon June 27, 2018 at 8:29 PM
Wow! So simple, yet so nice! Almost like roasted vegetables. We’re fans of plain steamed Brussels sprouts, but these were like “cross-over” veggies to lure in new veggie eaters. I was quite impressed!
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Karen Goodmanon June 27, 2018 at 9:25 PM
I’m so glad you liked my recipe. I’ve become a big fan of sprouts too.
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BonnieGon November 14, 2018 at 7:51 AM
Love Brussel Sprouts any way you can have them and this is a good one. I did use frozen sprouts that I defrosted just because that’s what I had on hand. The end results are soooo good. Not one left in the pan when dinner was over. Thanks so much for the post
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