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Sautéed Brussels Sprouts with Lemon Serves 4

16oz Brussel sprouts, quartered

salt and lemon pepper to taste

3 tbsp Extra Virgin Olive Oil

½ of a fresh a lemon, squeezed


In a skillet (that has a lid) combine the Brussels sprouts with ½ cup of water. Add salt and pepper to taste. Bring to a low boil over medium heat. Cover. Cook until the water has been mostly absorbed and the sprouts are near tender, 5-7 minutes. You may add a small amount of additional water if the pan becomes too dry during this phase.

Add the oil to the skillet and increase the heat to medium-high. Cook uncovered for 5-7 minutes. Do not stir. Allow the sprouts to carmelize (golden brown). 5-8 minutes.

Remove from the heat and stir in the lemon juice. Salt and pepper to taste.

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