Truly Delicious Brussels Sprouts

Truly Delicious Brussels Sprouts

Chef John

"If you think you don't like Brussels sprouts, give this recipe a try and discover the cooking technique that makes Brussels sprouts irresistible."
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Ingredients

10 m servings 45 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
  2. Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
  3. Season with salt and pepper and serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 116
  1. 160 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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...

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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 l...

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...

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 kno...

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...

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 handfu...

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 ...

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 h...

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...

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...

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