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.
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.
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Lemon Garlic Brussel Sprouts
Ingredients:
- 2 lb Brussel Sprouts
- 4 tbsp olive oil
- 5 cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tbsp gruyere, grated
- sea salt
- pepper
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. 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. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
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I LOVE brussel sprouts! Great photos. I will be making this side very soon!
Gorgeous, healthy and delish Gaby! Love this post and your beautiful photography!!
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!)
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
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.
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!
Lisa – I will start experimenting and let you know what I come up with!! Thanks for the idea!
OMG, perfect for my New Year’s resolution… eat brussel sprouts! Your photography continues to enthrall me, nice job.
These pics make my mouth water! Can’t wait to try out this recipe.
I have only made them once and I just think it wasn’t a good recipe. These look great and I want to like them, so I’ll have to try again.
Ha, I got brussel sprouts from the grocery yesterday and was thinking of what to do with them. I love how simple this recipe is.
I love brussels sprouts, and these look wonderful! Gruyere seems like a great compliment.
Popped in to say hi! Those brussel sprouts look tasty–and I never thought I’d say that!
I have never had brussel sprouts but those look delicious and very healthy! It will help with my new years resolution!!
I wonder if brussel sprouts is what my husband had in mind when he said I should cook with more lemon.
They look delicous to me.
I would totally eat these for breakfast…as well as lunch and dinner.
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!
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!!
These so delicious – even to me, who doesnt like veggies! Yum!
these look so beautiful!
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
I love brussel sprouts and these pictures have me drooling! They are on the menu plan for sure!
We love Brussels sprouts and often make them with a squirt of lemon in a simple saute. Haven’t tried them with the cheese, though. Looks delicious!
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