Lemon Garlic Brussels Sprouts

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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

Author: Gaby Dalkin
5 from 2 votes
These have just enough fun flavors to make them delicious - so even your sprouts haters will enjoy them.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish, Dinner
Cuisine American
Servings 6 people

Ingredients
  

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

Instructions
 

  • 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.

Notes

Up the ante by sprinkling on some crispy cooked bacon.

Nutrition Information

Calories: 187kcal | Carbohydrates: 16g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 92mg | Potassium: 629mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1214IU | Vitamin C: 139mg | Calcium: 147mg | Iron: 2mg
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63 Comments

  1. 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.

  2. These were insanely good! I followed the directions to the letter and they got rave reviews. Best brussel sprouts ever.

  3. 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

  4. 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 🙂

  5. 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 😀

  6. 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.

  7. These were awesome. Did a dry run today for Friday. I have a goal - to make people see the good, tasty side of brussel sprouts.

  8. 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!

  9. 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 🙂

  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 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!

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