Lemon Garlic Brussels Sprouts

Lemon Garlic Brussel Sprouts from www.whatsgabycooking.com

Brussels Sprouts were always an off limits food for me up until a few months ago. I had never tried them and they always get such a bad reputation amongst many of my friends. Recently my boyfriend and I were out to dinner and he ordered a side of these. I was like WHAT! Why would you order Brussels Sprouts when you could order sweet potato fries, or creamed spinach or any number of other sides… but I guess he just wanted some Brussels Sprouts. When they arrived at my table I decided that I had to try them… and you know what… they were delicious. Granted they were soaked in butter and salt… but delicious nonetheless.

Seeing as how its the new year and I never cook with butter anyway, I wanted to remake this delicious side dish into something healthy.

Brussels Sprouts are pretty easy to find right now. They are at all of my local farmers market and they have them on the stalk at Trader Joes.

Lemon Garlic Brussel Sprouts from www.whatsgabycooking.com

I wanted to add a little citrus flavor to this dish seeing as buttery flavor from the butter will be lost – so I used some of these fabulous lemons.

After they were sauteed and fully cooked I hit them with some grated gruyere cheese and some sea salt as well as freshly ground black pepper. They were perfect. Delicious. I want them for breakfast, lunch and dinner for the next 3 days. Well, maybe not breakfast… but they were truly fantastic.

Lemon Garlic Brussel Sprouts from www.whatsgabycooking.com

Lemon Garlic Brussels Sprouts


  • 2 lb Brussel Sprouts
  • 4 tbsp olive oil
  • 5 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 3 tbsp gruyere, grated
  • sea salt
  • pepper


  1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
  2. Heat the oil in a large skillet over medium high heat.
  3. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
  4. Add the garlic half way through the cooking.
  5. Reduce the heat to low and add the lemon zest, juice, salt and pepper.
  6. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
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98 thoughts on “Lemon Garlic Brussels Sprouts

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  3. These look great – and so do the pictures – love the idea of sprinkling them with Gruyere (they’re so often made with Parm-Reggiano, so it’s a nice switch!)

  4. Love the color composition!! beautiful!! it *almost* makes me want to try brussel sprouts again…except that I hated it so much the first time i tried it… =)

    • hahaha totally understandable Jen! I had never tried them until recently – luckily they were perfect the first time I tried them so I can keep eating them :)

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  6. We never had brussels sprouts when I was growing up, so consequently I never learned what to do with them. This sounds very manageable! I have a bunch of lemons sitting on the counter, and this looks like a much better option than lemon squares! A way to start the new year out properly!!! Thanks for the wonderful images.

  7. I grew up with brussel sprouts, but they were served in a bechamel sauce with lots of nutmeg. This sounds so much healthier and I will try it. I do like combining brussel sprouts with nutmeg, so I will follow your lead and experiment a little…..unless you come up with a great recipe!

  8. OMG, perfect for my New Year’s resolution… eat brussel sprouts! Your photography continues to enthrall me, nice job.

  9. I love, love, love brussels sprouts! I usually saute them in olive oil with salt and pepper or some other seasonings. This recipe looks delicious! I made some for New Year’s Eve with anchovies, capers, parsley, vinegar, and some other stuff. Brussels sprouts are amazing!

  10. Love the recipe and I have always loved these sprouts…..I just started changing my recipes with these little gems. I have started roasting them with EVOO and sea salt. Then add some balsamic and maple syrup. I love your photos and the way they tell the story of the recipe..
    I will try yours next….Happy New Year!!

  11. I just recently also tried brussel sprouts for the first time in a looooong time and found myself pleasantly surprised.
    They were similar to yours with the addition of crispy pancetta! Bacon does make everything better :)

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  13. I absolutely hate brussel sprouts. This recipe looks delicious. I am going to try and make it, lemon and gruere are a nice touch! Love that you didn’t use the butter.

  14. Just made these for the first time tonight and although I had to tweak it quite a bit since I didn’t have exact ingredients on hand (Frozen brussel sprouts, minced garlic, lemon juice) the recipe was so unbelievably delicious that I almost ate the entire dish!! Yummy thanks for the new recipe :D

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  18. I hated brussels sprouts as a kid, but they are one of my favorite vegetables as an adult. I either like to roast halved sprouts in the oven with garlic, olive oil and balsmic. They get caramelized and crispy in the oven. My second favorite way is to shred them and pan sear them, sprinkle in bacon, slivered almonds, and parmesan cheese with a little vinegar and lemon. It is fantastic as a salad or tossed with pasta as an entree. Welcome to he sprout loving world :)

  19. Making these on Monday for thanksgiving! (Canadian thanksgiving) thanks for the recipe! Looks AMAZING! I love brussel sprouts, i.usually just eat them with salt and vinegar lol

  20. i learned from Ursula in Atlanta many years ago that the trick for brussel sprouts isbtontake off the dark outer leaves. They can be bitter.

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  30. Found this on interest and these are seriously DELICIOUS!!! My young kids gobble them every time and we haven’t had leftovers yet! Yum!!

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  33. I’ve never made brussel sprouts but bought some so I could try this recipe! When cooking, do you leave them on one side for the full 7-8 minutes then turn them all over and cook on the other side? Thank you!

    • Hey Terri! Yes! I leave them on one side for the full 7-8 minutes so you can get a nice caramelization on them!! If they start looking too dark, I’d give them a flip early and then just keep flipping so they cook for a total time for 14-16 minutes :)

      can’t wait to hear what you think!!

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  35. oh my these were tasty. i used asiago since it was the only hard cheese i had. brussel sprouts are a favorite of ours. roasted most often but this was as good! Try, Pasta with Brussels Sprout, Mushroom and Cheese Sauce
    (Mollie Katzen, The Enchanted Broccoli Forest),it even wows the Brussel Sprout haters. i add a bit more dried mustard,horseradish and add squirt of lemon juice and either a bit of frank’s hot sauce or cayene when i make this.

  36. Hated brussel sprouts as a kid, but as I got older I would have them now and again…LOADED in butter!! I saw this picture and was very curious and decided to try them. I had frozen brussels so I made them with the other ingredients (just happen to have a real lemon on hand). And only had the Arugala cheese so I used it, but these were amazing. Thanks for the low carb dish. I may try again with bacon. Wonderful recipe.

  37. Hated brussel sprouts as a kid, but as I got older I would have them now and again…LOADED in butter!! I saw this picture and was very curious and decided to try them. I had frozen brussels so I made them with the other ingredients (just happen to have a real lemon on hand). And only had the Asiago cheese(? not sure if this is the right spelling of this type of cheese) so I used it, but these were amazing. Thanks for the low carb dish. I may try again with bacon. Wonderful recipe.

  38. Thanks for sharing, made them last night. The lemon cuts the bitterness and makes a fantastic side dish. This preparation will be my go to going forward. Thanks!

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  41. Just made these for dinner tonight and they were delicious! They were very easy and a big hit with my husband too! I will definitely be making them again. Thanks!

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  55. Hi Gaby! I’d love to make your Lemon Garlic Brussel Sprouts recipe for Thanksgiving–it sounds absolutely delicious! Can you tell me how many servings your recipe makes so I can tailor it to the number of guests at my Turkey Day table?

    Thanks so much!

  56. I made these tonight and they were great, despite forgetting the cheese! I can hardly wait until we get sprouts still on the stalks as they taste so much better and I will remember the cheese next time.

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