Sautéed Lemon Garlic Brussels Sprouts are a beautiful side dish for spring suppers. Light and buttery with a hint of fresh lemon, they’re so delicious!
Lemon Garlic Brussels Sprouts
These sauteed Lemon Garlic Brussels Sprouts can make a veggie lover out of just about anyone. I made these buttery, lemony greens one night for dinner and my husband, the Brussels Sprouts hater, chowed down on them! This is a great one if you are looking to get out of your side-dish rut. Now, you’ve probably seen Brussels sprouts spelled with or without an “s” at the end, right? Here’s the deal: these cute little cabbage-like vegetables are named for the town of Brussels, Belgium. So Brussels is the correct spelling. Now that we’ve gotten to the bottom of that, let’s talk about these delicious veggies. They are so yummy! Sure, they get a bad rap for being a dreaded vegetable and all, but give them a chance. They will surprise you!
Suggestions for Cooking Brussels Sprouts
There are several ways to cook up these little green veggies, but some methods are definitely better than others. Boiling is one way, but it’s hard to give the sprouts lots of flavor. So try some of these options:
- For this recipe, I like to sautee the sprouts right on the stove top. Melt some butter in a pan, then add halved sprouts and sautee until the outer part is caramelized and the insides are tender.
- You can roast these babies too! The roasting process cuts the butterness of the vegetables and you’ll get a crisp, crunchy side dish that doesn’t taste like a veggie at all.
- Still not sold on how yummy they can be? Try serving them with our Easy Cheesy Brussels Sprout Sauce. Cheese makes everything better, so if you’re having a hard time getting your family behind trying Brussels sprouts, this is definitely the way to go.
More Delicious Veggie Side Dishes
Vegetables don’t have to taste bland or boring. Here are a few recipes to try:
How to make Sauteed Lemon Garlic Brussels Sprouts
- 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 butter 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.
Recipe adapted from What’s Gaby Cooking