These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.

Tony

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.

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  • Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

Cook's Note:

Serve this with my recipes for steaks with truffle butter, garlic mashed potatoes, and bag-roasted asparagus.

Nutrition Facts

111 calories; protein 3.9g; carbohydrates 10.6g; fat 7.1g; sodium 108.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/24/2020
Excellent as written! Easy and simple just as sprouts should be. The recipe did not call for trimming or cutting them in half. I did trim and discard the outer leaf but left them whole which I typically do not do. It worked. The lemon was pretty stout so leaving them whole was the smart move. Definite keeper and one I will make again. Read More
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