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Not My Grandma's Brussels Sprouts

Rated as 4 out of 5 Stars

"I am committed to raising the stature of the lowly and the much maligned Brussels sprout. If we don't give up on this great vegetable, we can make it a well admired side dish to any meal. Go sprouts!"
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25 m servings 158
Original recipe yields 4 servings


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  1. Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
  2. Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.


  • Cook's Notes:
  • You may need to reduce heat after the first 5 minutes of cooking to prevent from scorching the Brussels sprouts.
  • Finally, I really like this dish but I only give it a 4-star because I will not give it a 5-star until my wife and daughter not only eat it, but sincerely believe it is good. I will know that I have achieved a great recipe when they ask for it! Maybe you can help me figure out how to make it even better.
  • Consider combining this with my salmon with olive and cherry tomato relish recipe and you will have a meal that is easy but distinct. The great thing about combining these two recipes is you use basically the same ingredients in both recipes.

Nutrition Facts

Per Serving: 158 calories; 10.8 13.8 4 0 874 Full nutrition

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I really liked the idea of this recipe and we love all the ingredients, but we found the end result unbalanced. The briny olives competed with the acidic and bright lemon juice which was outdon...