Truly Delicious Brussels Sprouts
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible.
I upped both the butter and olive oil to tablespoons. I did saute these a little longer than the recipe asked for, only because mine were not quite ready after 45 seconds. Though my family was lukewarm about this, I loved it. What my family didn't want, I happily ate for them. VERY good. Next time, I think I might throw in some chopped shallots. I think that would make this dish even tastier!Read More
45 seconds is NOT enough time for these to soften. I cooked them a full 2 minutes and they were still pretty tough. They had a great flavor and the butter and lemon juice, but they were just not cooked enough according to the recipe time...and since when does 1-2 minutes + 45 seconds= 5 minutes?Read More
I upped both the butter and olive oil to tablespoons. I did saute these a little longer than the recipe asked for, only because mine were not quite ready after 45 seconds. Though my family was lukewarm about this, I loved it. What my family didn't want, I happily ate for them. VERY good. Next time, I think I might throw in some chopped shallots. I think that would make this dish even tastier!
First, I'll confess that I actually like Brussels sprouts! I started slicing them long ago to trick my husband into eating them! For the longest time he thought it was cabbage, lol! Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely. I almost follow it exactly except I add teaspoon of lemon zest and cut back on the lemon juice. I also sprinkle red pepper flakes onto the finished dish. I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture. I served this with grilled chicken wings and rice.
These Brussels sprouts are indeed “truly delicious”. For years I have used the Julia Child method of lightly steaming the sprouts and then thinly slicing and sautéing them in butter. I now know that the steaming was an unnecessary step. Mine took longer than 45 seconds to soften but were still speedy and effortless to prepare. Most people who profess to dislike this healthy vegetable have usually only had the overcooked variety. This recipe will surely bring them around.
Yummy sprouts! Thanks, Chef John! So light and uplifting! Works well with cabbage too! I've been eating this regularly with either sprouts or cabbage. So much so that I've begun trying some variations these days. I still love the lemon especially well, but sometimes I also like leaving out the lemon and subbing in one of the following: (1) cider vinegar & brown or raw sugar with mustard seeds &/or red pepper flakes or sometimes I use stevia), (2) -or- balsamic vinegar & almond slices (also with red pepper flakes and/or raw sugar), or (3) lime juice with garlic powder and chipotle (or cayenne powder - no sugar here, though). Should also be good with (4) curry spices or (5) white wine vinegar and cajun spices - or (6) OJ and 5 spice OR jamaican jerk OR add in some fennel.....perhaps anise & coriander & garlic..... (7) five spice powder and a touch of soy sauce, though I haven't tried those options yet..... Bunches of yum!!!!!
I am looking forward to making these again for our Thanksgiving dinner. I bumped up the flavor last time by adding some bacon bits and some sliced almonds in as well near the end ( even a handful of dried cranberries for color). I agree they do take approx 2 minutes, not 45 seconds to heat and cook through. Hubby hated Brussels sprouts before, now he asks for them!
Oh, my goodness... this was amazing. Beats steamed or microwaved sprouts all hollow! They needed about 4 minutes before they started to brown, but I was starting with frozen sprouts which I'd had to thaw briefly in hot water in order to slice them. So, yes, it works with frozen sprouts too. Just be careful when adding half-frozen sprouts to the hot butter-oil mixture, because the veggies are wet and will spatter.
45 seconds is NOT enough time for these to soften. I cooked them a full 2 minutes and they were still pretty tough. They had a great flavor and the butter and lemon juice, but they were just not cooked enough according to the recipe time...and since when does 1-2 minutes + 45 seconds= 5 minutes?
This was fantastic! What a great change from the whole spouts and its amazing the flavor with just a couple of simple ingretients. Almost converted my son and he HATES brussels sprouts. For my husband and I though this is a winner and I will be making this again!!!
Went to find out how long to steam brussel sprouts and found this recipe. Followed it to a tea! Never enjoyed brussel sprouts so much! Thought I was eating dessert! Absoulutely delicious and so easy! Thank you again Chef John. Have been making the "Just chicken and Mushroom" recipe for months! We have it at least 4 times a month! You are the man!
The great thing about this recipe is that its super easy to make, and only takes a few minutes. Perfect when you are looking for a veggie to add to a dinner!
Even as a lifelong brussels sprouts hater, I know how healthy they are. I've been trying to like them. I used another recipe from this site a few months ago, I gagged. I came across this recipe a few days ago and made them just for me last night, using 6 sprouts. Since I had read the reviews the day before, I forgot that they should be cooked longer than 45 seconds. Some of the outer leaves were too tough to eat, but I devoured the parts that were edible. Delicious!
I hate brussels sprouts, but I absolutely loved these. Followed the recipe exactly, until it came to the fresh lemon. I only had limes, so I used half a lime. My husband couldn't believe how good they were. I don't know how many people the recipes was supposed to feed, but two of us devoured them.
When I tried this the first time I thought 45 seconds was too short. Then I watched his video and he showed how to half, remove stem and then slice very thinly. I did not slice thin enough the first time. What a difference.
I am not a brussel sprout eater and neither were my kids BUT I made this tonight for dinner and we all loved it. I followed the recipe as directed. Kids said it "didn't taste like sprouts" so....I will definitely be making this dish again. Thank you, Chef John.
I love brussels sprouts, but this doesn't even taste like them! I'll be sure to serve it to someone who doesn't care for them. And then tell them after the rave.
Really delicious, and easy! Love it!
I just prepared this awesome dish for dinner, I gave it a little kick with some fresh chopped garlic and wished ground pepper. It is awesome and now I wished that I had made more. After everyone tasted, there was not much left. Great recipe and it will be on our table every Thanksgiving!
I probably used more oil and butter, I don't really measure those kinds of things. I cooked them until they had a bit of brown and the loose bits were wilted. I didn't use the lemon juice, instead I sprinkled with garlic and a little salt. Soooo good, but then I do like brussels sprouts anyway.
This is a wonderful recipe! I will never steam brussel sprouts again! I added 1/4 cup of roasted slivered almonds for added flavor...I will definitely make this again!
These were really good. Took quite longer to get them cooked then the time listed. Will cut them in half next time.
These are truly delicious! Make sure your butter starts to brown before adding the Brussels.. That's what's makes them truly delish! I added the lemon juice just before serving. Mine cooked to my liking in 90 seconds. I got about 6 slices from each Brussel sprout. Loved the simplicity of this dish.
These truly are simple and delicious! Took almost no time to prep or cook and they were fantastic!
I have to say I had major doubts. But all the reviews gave me courage to try this recipe. OUTSTANDING! My mother claims to dislike brussel sprouts but she said they were perfect. I used two teaspoons of butter and a dash of olive oil. I cooked them about two minutes and turned the burner off. I let the steam make them more tender.
Outstanding... simple and delicious! YES, 45 to 60 seconds is correct. If you found that it was not enough cooking time, then you did not slice/chiffonade the sprouts thinly enough. OR, the heat was not high enough. Just watch the Chef's video! He doesn't quarter the sprouts or even slice them thickly. This recipe needs to be executed very precisely before you review it negatively for needing longer cooking time! Thanks Chef John for another great recipe!
slice thinner, cook a bit longer, enjoy.
I bought ready to cook brussell sprouts that were already seasoned with salt and pepper and a lemon pepper seasoning (they weren't frozen, they were in the produce section of the store, kind of by the bagged salads). I cooked a little longer than it said to.
Fabulous! Quick and easy, beautiful color, just awesome. This will be a fun side dish to prepare for company. I love trying something new with Brussel Sprouts!
My family loved this. Great flavor but I did have to cook it longer.
have never tried brussel sprouts before. If this is any indication, yum!
awesome and simple!!!! I've made these twice.. Hubby is not a super fan of brussel sprouts, but ate these up.. i dont think i'll ever cook a sprout whole again, chopped up is the way to go!
Our favorite recipe for Brussels sprouts! I never do only 12 sprouts, so I up the amount of oil and butter. Browning the butter is key for me as I think it adds a great nutty flavor to the sprouts. I end up cooking these for more like 15 minutes but that's for a 2 pound bag from Costco!
Very good dish. I did cook it longer than in recipe. Made it for company and everyone liked it. I had never sliced brussel sprouts before cooking, other than in half. Really like how quickly they cook .
Yummy brussel sprout recipe! I used just a little oil, no butter, and added a tsp of ground mustard seed. I too sauteed longer than suggested, until the spouts turned a nice bright green.
Husband and 3yo liked it, they added some raisins and raspberry vinigrette to tone own the lemon. My Brussel sprouts were smaller, so maybe that's why the lemon was a little much - but I enjoyed them.
I was disappointed in the end result after all the work of slicing and trimming. We didn't like the browned lemony flavor as well as plain steamed, buttered, salted and peppered sprouts.
I love Brussels sprouts but my husband will only eat them with tabasco. I made these and told him I would let him salt and pepper to taste. He said he was going to use tabasco not s&p. I told him to taste them first, he did and did not use the tabasco. Told me to hang on to the recipe, it's a good one. He does most of the cooking because he is pickier than I am so this was a very good sign.
I liked it, but my husband said he'd prefer it over a pulled pork sandwich. Kids needed a lot more lemon juice.
Instead of teaspoon of butter and olive oil i changed it to table spoon , i also added some parmesan cheese at the end and boy! its yummy , the lemon juice gives a bit of a kick but so delicious!
These were fantastic. I didn't have any lemon juice on hand so I substituted lime juice and added a little chipolte powder for a kick. Not a Brussels sprouts fan, but love these and most every recipe Chef John puts out.
This was a good recipe and you wouldn't even know they were Brussels Sprouts! They come out a nice vibrant green color.
Really delicious recipe for Brussels sprouts. Not a word I would normally use to describe Brussels sprouts. It's fresh and light tasting. I think it would be good in summer as a cold salad as well. LOVED it! I liked that they weren't soft and mushy like usual recipes.
Fabulous! My husband hates brussel sprouts, but I love them. I found this recipe, and convinced him to try them again prepared this way. He ended up liking them really well. This will be the way I always prepare them from now on.
This was much better than I expected. I did make one change to the recipe. I used 1 tablespoon of fresh squeezed orange juice since I was out of lemon juice. I really liked this dish, I will try it with lemon juice but oj is my first choice.
So simple and easy but still very tasty. I'll bet it would taste really good with balsamic vinegar and maybe some slivered almonds.
This really was a great, simple, and quick recipe. I usually roast brussels sprouts and was making dinner and forgot it took 35-40 min. So I found this recipe in hopes for them to cook faster. It was great! We had it with grilled marinated pork chop and home made mac n cheese. The brussels sprouts went great for a perfect summer meal.
I added some Worcestershire sauce, personal taste. But excellent recipe and will use again. My non Brussels fans enjoyed it too.
I really enjoyed the butter and lemon flavors together! I used roasted Garlic olive oil in place of regular. Took longer to cook than 45 seconds. Will absolutely cooked this recipe again.
I doubled the oil, butter and lemon juice and had probably about 20 brussel sprouts. The sprouts didn't cook fast enough in the pan before the edges started to brown darker, so I put them in the oven at 300 for 15 min. DELICIOUS! That lemon juice makes them really perky. Will make again multiple times!
Easy and delicious.
Very good! I cooked them for about 4 minutes and they were perfect! Even my 2 year old daughter loved them- raw and cooked.
so simple and easy to make! I followed the recipe and it tuned out amazingly delicious! my hubby loved it! we served it with lamb chops! thank you very much
I've become a big Chef John fan and have learned to trust his recipes to be good. This one does not disappoint. I've been roasting brussels sprouts in the oven for a long time, but this is much quicker without any loss of taste. Keep em coming chef!
I did not discover Brussels sprouts until my mid-40s. They are soooo good and this recipe is perfect and easy. I cooked them for 4 minutes and they were perfect. Finish with a little Parm or Romano cheese.
I misread the recipe and used a Tbsp each of butter and oil. I think I had more than 12 brussels sprouts, anyway. I had to cook them just a little longer. They were still crisp, though. My husband couldn't stop raving about them. I think it's the lemon juice that really shines!
Mine started to burn and melted the tip of my tongs...lol...but it tasted good! Only cooked it for about 30 seconds due to melting tongs. I used a heavy copper bottomed pan....next time I'll use a different cooking utensil.
Made as is. Not bad for me which is saying a lot since I have a checkered past with Brussel sprouts. Went over well in general and although cutting them 'thin' took some time cooking was quick and easy.
Delicious! I didn't have lemon juice on hand so I substituted balsamic vinegar. It took quite a bit longer than 45 seconds for them to soften and brown.
This is superb! I reckon I'll always do my brussels sprouts this way. Thank you kindly Chef John!
Absolutely excellent! I usually NEVER make brussel sprouts, but this recipe has become a favorite. Even my 5 year old was asking for more. Simple and delicious!
Easy and excellent recipte to follow and make quickly. You'll impress any of your friends or family....delicious!
These are good, but I will cook them longer next time.
Beautiful! Chef John does it again. (I added two gloves minced garlic and a thinly sliced shallot to the mix) .... mmmmmm!
Made it exactly according to recipe and instructions and it was delicious! Definitely keeping this as a favorite.
These brussel sprouts were delicious! I added fresh garlic because we love garlic. This was so easy and quick to prepare, but make sure to watch the video and follow Chef John's advice. A keeper recipe!
Deeeeeeeelicious!!!!! The next time we cook them, we're going to add a little garlic and see how that goes. Thank you Chef John!!
Maybe it was my Brussels sprouts, but I did not care for this at all. No one liked it. And I love lemon on my steamed veggies. The outer leaves were tasted but the stems were bitter and just awful.
We all loved these Brussels sprouts. We will be making these again. Thanks so much for the recipe.
I love Brussels sprouts but neither me or my husband liked this recipe. My favorite way to fix Brussels sprouts is to simmer them until tender and top with buttered bread crumbs.
These were good for a change. Not my favorite way of eating brussel sprouts though.
Modified the thin slice sprouts concept to add 4-5 shallots (ring-sliced to similar thickness) and one diced apple kicked this recipe from a 4 to an easy 5.
This was a really nice alternative way to make B sprouts. We both love them anyway so it wasn't a matter of being converted, but will make this way again. (The chiffonading takes way more time than making the crosshairs in the bottoms and steaming them, but again, it's an entirely different texture.)
I liked it. My husband said it was "different". Next time I'll add a little cayenne to spruce it up.
Taste was great but a bit dried out. May try softening a bit in microwave first next time.
I’d cook them for 5 minutes. Otherwise it was fantastic. My husband liked them and he hates Brussel sprouts. Thank you.
Added a little minced garlic my husband loved it. Making it for Thanksgiving!
Very simple and quick to make. Good flavor. I followed directions but doubled it for 4 people. I should have tripled it.
I had a bag of shredded sprouts that needed using so this recipe did me well! During the cooking process, I plopped in a bit of minced garlic (to finish off the jar) and finely grated a few baby carrots that were nearing the end of their life for added color and sweetness! Squeezed a bit of lemon on top before serving. So simple, nice and easily adjustable for different flavors!
Best brussel sprout recipe that I've had so far, but I can't ever follow a recipe exactly. I used more butter and probably more Olive oil. Also added garlic salt. This will be a repeat recipe for me.
Yum. I couldn't resist serving them with bacon bits. I'll say it again. Yum.
I missed the "thinly slice" part! otherwise followed this recipe to a T. Cooked sprouts 3-4 mins on high heat. Still super quick and delicious.
I saute scallions, garlic & mushrooms, then added the brussels sprouts. It was the best!
This is yummy and very easy.
No I made it exactly as the recipe. It was just O.K. I felt like it was better the second day.
I cannot believe these tasted as good as they did. Husband said he hated brussel sprouts but he would try, at the end we were scraping out the last bits from the bowl. Thank you so much. Followed the recipe exactly.
omg...it is truly delish and took 10 minutes!!!
i have found a new love for Brussel Sprouts and this recipe just adds to it. The browned butter just takes these sprouts over the top! Will definitely be making these again and again. Thanks for sharing a great recipe Chef John!
I was surprised when we made this and none of us liked it. It must be down to a matter of taste, but we much prefer the traditional butter, salt, pepper and grating of nutmeg to this. would have been better with garlic, perhaps.
Wonderful way to get my husband to eat Brussels sprouts! Since I'm a butter lover, I used 3 tsp of butter and I added grated Parmesan cheese before serving. Very esy nd delicious!
First time I’ve really enjoyed eating brussels sprouts! Thank you Chef John!
This recipe is outstanding! I doubled it for a crowd, so the chopping took a bit longer, but it was worth it.
Everyone really loved this (even the one who doesn't like brussels sprouts)! I have made this twice now, and added red peppers the second time which was very good too.
delicious! cutting out the tiny core was worth the time, because it wasn't bitter like I usually taste
I did have to cook this a bit longer than recipe said...about 3 minutes...but I probably didn't cut the sprouts as thin as chef did. However, these were absolutely lovely. Next time I might add a bit of chopped garlic. Definitely a keeper. Thanks chef!
I usually do sprouts whole or half. I was surprised how easy they sliced, and I also liked how they came out. I upped the olive oil and butter to about a tblsp. The cooking time of 45 sec didn't work for me (as others mentioned, as well). I sauteed them at least 3 min, and they started to brown just a little. They were not soggy, just cooked right. New, delicious way to do sprouts!
Found this tasty gem when searching new ways to make brussel sprouts. Read reviews & cooked about 5 min. Lemon really makes it pop! Hubby liked it too and they still tasted great as warmed up leftovers. Will definitely make again
Delicious but next time I make it, I’ll cut the lemon. Too tangy.
This recipe is a godsend.!! Brussels sprouts in an instant - with none of the bothersome gas associated with this vegetable. I added a bit of onion powder, garlic powder, and seasoned salt. It's critical that the vegetables be cut thinly and uniformly. Preparation takes more time than cooking - but it's well worth the effort.
I finally got my husband to like brussel sprouts!!! I used a bag of frozen baby brussel sprouts and steamed them in their bag for about 3 minutes. I probably should have just done 2 minutes because they were tender before even going in the pan. I thought these were great!
I made this tonight and did not taste one bit of awful bitterness at all, but as mentioned by other members I cooked it roughly two minutes or longer, added more butter, olive oil and lemon zest and it was delicious!! Husband and myself gave it the thumbs up. We’re not a big fan of brussel sprouts but after finding this recipe I think this would be making a come back.