Truly Delicious Brussels Sprouts Recipe - Allrecipes.com
Truly Delicious Brussels Sprouts Recipe
6 Photos
Truly Delicious Brussels Sprouts
See a simple technique for making tasty Brussels sprouts. See more
  • READY IN 10 mins

Truly Delicious Brussels Sprouts

Recipe by  

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

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    5 mins
  • COOK

    5 mins
  • READY IN

    10 mins

Directions

  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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
May 23, 2012

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 lukewarm about this, I loved it. What my family didn't want, I happily ate for them. VERY good. Next time, I think I might throw in some chopped shallots. I think that would make this dish even tastier!

 
Most Helpful Critical Review
May 03, 2012

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 cooked enough according to the recipe time...and since when does 1-2 minutes + 45 seconds= 5 minutes?

 
May 09, 2012

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 recipe is really outstanding, and the lemon juice brightens it up nicely. I almost follow it exactly except I add teaspoon of lemon zest and cut back on the lemon juice. I also sprinkle red pepper flakes onto the finished dish. I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture. I served this with grilled chicken wings and rice.

 
Jun 13, 2012

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 know that the steaming was an unnecessary step. Mine took longer than 45 seconds to soften but were still speedy and effortless to prepare. Most people who profess to dislike this healthy vegetable have usually only had the overcooked variety. This recipe will surely bring them around.

 
May 12, 2012

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 husband and I though this is a winner and I will be making this again!!!

 
Sep 30, 2012

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 handful of dried cranberries for color). I agree they do take approx 2 minutes, not 45 seconds to heat and cook through. Hubby hated Brussels sprouts before, now he asks for them!

 
Feb 22, 2013

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 had to thaw briefly in hot water in order to slice them. So, yes, it works with frozen sprouts too. Just be careful when adding half-frozen sprouts to the hot butter-oil mixture, because the veggies are wet and will spatter.

 
Jun 05, 2013

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 variations these days. I still love the lemon especially well, but sometimes I also like leaving out the lemon and subbing in one of the following: (1) cider vinegar & brown sugar with mustard seeds &/or red pepper flakes and sometimes with raw sugar or stevia), (2) -or- balsamic vinegar & almond slices (also with red pepper flakes and/or raw sugar), or (3) lime juice with garlic powder and chipotle (or cayenne powder - no sugar here, though). Should also be good with (4) curry spices or (5) five spice powder and a touch of soy sauce, though I haven't tried those options yet..... Bunches of yum!!!!!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 45 kcal
  • 2%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 118 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Truly Delicious Brussels Sprouts

See a simple technique for making tasty Brussels sprouts.

How to Make Roasted Brussels Sprouts

See how to make roasted Brussels sprouts and cipollini onions.

Saucy Brussels Sprouts

Learn how to make tasty Brussels sprouts in a warm orange sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States