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.
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 Brussels Sprouts
Ingredients
- 2 lb Brussel Sprouts
- 4 tbsp olive oil
- 5 cloves garlic minced
- 1 lemon juiced and zested
- 3 tbsp 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.
LOVED this recipe, Gaby! Just made them tonight with dinner and they were great. Loved ’em and totally making them again Very soon.
Hope you are well! xoxo
yum! I could eat all of these by myself!
These look fantastic, Gaby! I’m always on the hunt for new ways to prepare one of my all-time favorite veggies. Yum!
yay!! glad you liked them!! They are my fav veggies too!
I’ve never made brussel sprouts but bought some so I could try this recipe! When cooking, do you leave them on one side for the full 7-8 minutes then turn them all over and cook on the other side? Thank you!
Hey Terri! Yes! I leave them on one side for the full 7-8 minutes so you can get a nice caramelization on them!! If they start looking too dark, I’d give them a flip early and then just keep flipping so they cook for a total time for 14-16 minutes 🙂
can’t wait to hear what you think!!
oh my these were tasty. i used asiago since it was the only hard cheese i had. brussel sprouts are a favorite of ours. roasted most often but this was as good! Try, Pasta with Brussels Sprout, Mushroom and Cheese Sauce
(Mollie Katzen, The Enchanted Broccoli Forest),it even wows the Brussel Sprout haters. i add a bit more dried mustard,horseradish and add squirt of lemon juice and either a bit of frank’s hot sauce or cayene when i make this.
I had the best brussels sprouts last night at a local restaurant and am now craving them – these look fantastic!
Hated brussel sprouts as a kid, but as I got older I would have them now and again…LOADED in butter!! I saw this picture and was very curious and decided to try them. I had frozen brussels so I made them with the other ingredients (just happen to have a real lemon on hand). And only had the Arugala cheese so I used it, but these were amazing. Thanks for the low carb dish. I may try again with bacon. Wonderful recipe.
Hated brussel sprouts as a kid, but as I got older I would have them now and again…LOADED in butter!! I saw this picture and was very curious and decided to try them. I had frozen brussels so I made them with the other ingredients (just happen to have a real lemon on hand). And only had the Asiago cheese(? not sure if this is the right spelling of this type of cheese) so I used it, but these were amazing. Thanks for the low carb dish. I may try again with bacon. Wonderful recipe.
Thanks for sharing, made them last night. The lemon cuts the bitterness and makes a fantastic side dish. This preparation will be my go to going forward. Thanks!
glad you liked it Jen!! Thanks 🙂
This sounds delicious…I cant wait to try them tomorrow.
This sounds delicious. I cant wait to try them tomorrow.
Just made these for dinner tonight and they were delicious! They were very easy and a big hit with my husband too! I will definitely be making them again. Thanks!
Thanks Melissa!!
OMG!!! These were delicious, even my 7 year old ate all of his!
You should try Brussels sprouts roasted… delicious ! And it would work with recipe
Just curious why you added the garlic halfway through and not at the beginning. Thanks!
so it doesn’t burn 🙂 I tend to burn it sometimes!
Hi Gaby! I’d love to make your Lemon Garlic Brussel Sprouts recipe for Thanksgiving–it sounds absolutely delicious! Can you tell me how many servings your recipe makes so I can tailor it to the number of guests at my Turkey Day table?
Thanks so much!
This recipe serves 6!! Happy Thanksgiving Mia!!
I made these tonight and they were great, despite forgetting the cheese! I can hardly wait until we get sprouts still on the stalks as they taste so much better and I will remember the cheese next time.
this looks amazing.. can i just ask, how many servings would this be?
4-6 depending on how many people eat 🙂