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.
I LOVE brussel sprouts! Great photos. I will be making this side very soon!
Gorgeous, healthy and delish Gaby! Love this post and your beautiful photography!!
These look great – and so do the pictures – love the idea of sprinkling them with Gruyere (they’re so often made with Parm-Reggiano, so it’s a nice switch!)
Love the color composition!! beautiful!! it *almost* makes me want to try brussel sprouts again…except that I hated it so much the first time i tried it… =)
hahaha totally understandable Jen! I had never tried them until recently – luckily they were perfect the first time I tried them so I can keep eating them 🙂
We never had brussels sprouts when I was growing up, so consequently I never learned what to do with them. This sounds very manageable! I have a bunch of lemons sitting on the counter, and this looks like a much better option than lemon squares! A way to start the new year out properly!!! Thanks for the wonderful images.
I grew up with brussel sprouts, but they were served in a bechamel sauce with lots of nutmeg. This sounds so much healthier and I will try it. I do like combining brussel sprouts with nutmeg, so I will follow your lead and experiment a little…..unless you come up with a great recipe!
Lisa – I will start experimenting and let you know what I come up with!! Thanks for the idea!
OMG, perfect for my New Year’s resolution… eat brussel sprouts! Your photography continues to enthrall me, nice job.
These pics make my mouth water! Can’t wait to try out this recipe.
I have only made them once and I just think it wasn’t a good recipe. These look great and I want to like them, so I’ll have to try again.
Ha, I got brussel sprouts from the grocery yesterday and was thinking of what to do with them. I love how simple this recipe is. 😉
I love brussels sprouts, and these look wonderful! Gruyere seems like a great compliment.
Popped in to say hi! Those brussel sprouts look tasty–and I never thought I’d say that!
I have never had brussel sprouts but those look delicious and very healthy! It will help with my new years resolution!!
I wonder if brussel sprouts is what my husband had in mind when he said I should cook with more lemon. 🙂
They look delicous to me.
I would totally eat these for breakfast…as well as lunch and dinner.
I love, love, love brussels sprouts! I usually saute them in olive oil with salt and pepper or some other seasonings. This recipe looks delicious! I made some for New Year’s Eve with anchovies, capers, parsley, vinegar, and some other stuff. Brussels sprouts are amazing!
Love the recipe and I have always loved these sprouts…..I just started changing my recipes with these little gems. I have started roasting them with EVOO and sea salt. Then add some balsamic and maple syrup. I love your photos and the way they tell the story of the recipe..
I will try yours next….Happy New Year!!
These so delicious – even to me, who doesnt like veggies! Yum!
these look so beautiful!
I just recently also tried brussel sprouts for the first time in a looooong time and found myself pleasantly surprised.
They were similar to yours with the addition of crispy pancetta! Bacon does make everything better 🙂
I love brussel sprouts and these pictures have me drooling! They are on the menu plan for sure!
We love Brussels sprouts and often make them with a squirt of lemon in a simple saute. Haven’t tried them with the cheese, though. Looks delicious!
These were awesome. Did a dry run today for Friday. I have a goal – to make people see the good, tasty side of brussel sprouts.
I absolutely hate brussel sprouts. This recipe looks delicious. I am going to try and make it, lemon and gruere are a nice touch! Love that you didn’t use the butter.
Just made these for the first time tonight and although I had to tweak it quite a bit since I didn’t have exact ingredients on hand (Frozen brussel sprouts, minced garlic, lemon juice) the recipe was so unbelievably delicious that I almost ate the entire dish!! Yummy thanks for the new recipe 😀
I hated brussels sprouts as a kid, but they are one of my favorite vegetables as an adult. I either like to roast halved sprouts in the oven with garlic, olive oil and balsmic. They get caramelized and crispy in the oven. My second favorite way is to shred them and pan sear them, sprinkle in bacon, slivered almonds, and parmesan cheese with a little vinegar and lemon. It is fantastic as a salad or tossed with pasta as an entree. Welcome to he sprout loving world 🙂
yummmm
Making these on Monday for thanksgiving! (Canadian thanksgiving) thanks for the recipe! Looks AMAZING! I love brussel sprouts, i.usually just eat them with salt and vinegar lol
These were insanely good! I followed the directions to the letter and they got rave reviews. Best brussel sprouts ever.
Tried these and loved them!! Thanks for the idea!
i learned from Ursula in Atlanta many years ago that the trick for brussel sprouts isbtontake off the dark outer leaves. They can be bitter.
Did you try the Brussels Sprouts at Simmzy’s Restaurant????
Obsessed with brussel sprouts and trying this tonight! Thank you for (what I’m assuming) an amazing recipe!
Found this on interest and these are seriously DELICIOUS!!! My young kids gobble them every time and we haven’t had leftovers yet! Yum!!
yay!! love to hear that 🙂