Menu
Lemon-Butter Brussels Sprouts Lemon-Butter Brussels Sprouts
Lemon-Pepper Brussels Sprouts Lemon-Pepper Brussels Sprouts
Lemon-Dilled Brussels Sprouts Lemon-Dilled Brussels Sprouts
Lemon-Garlic Brussels Sprouts Lemon-Garlic Brussels Sprouts
Brussels Sprouts in Rosemary Cream Sauce Brussels Sprouts in Rosemary Cream Sauce
Brussels Sprouts Salad Brussels Sprouts Salad
Brussels Sprouts with Bacon Vinaigrette Brussels Sprouts with Bacon Vinaigrette
Lemon Roasted Fingerlings and Brussels Sprouts Lemon Roasted Fingerlings and Brussels Sprouts
Marinated Brussels Sprouts Marinated Brussels Sprouts
Chicken & Brussels Sprouts Salad Chicken & Brussels Sprouts Salad
Brussels Sprouts with Leeks Brussels Sprouts with Leeks
Garlic-Roasted Brussels Sprouts with Mustard Sauce Garlic-Roasted Brussels Sprouts with Mustard Sauce
Pickled Brussels Sprouts Pickled Brussels Sprouts
Roasted Brussels Sprouts with Sriracha Aioli Roasted Brussels Sprouts with Sriracha Aioli
Brussels Sprouts & Kale Saute Brussels Sprouts & Kale Saute
Sweet & Sour Brussels Sprouts Sweet & Sour Brussels Sprouts
Brussels Sprouts Soup Brussels Sprouts Soup
Sicilian Brussels Sprouts Sicilian Brussels Sprouts
Honey-Mustard Brussels Sprouts Salad Honey-Mustard Brussels Sprouts Salad
Mustard Brussels Sprouts Mustard Brussels Sprouts

Brussels Sprouts in Lemon Sauce

1 review
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

4 servings

Updated: Jan. 01, 2018
I've been making this wonderful dish for more than 20 years. I can't even remember where I got the recipe, but it's a great one everyone enjoys!—Mary Ann Morgan, Cedartown, Georgia
Brussels Sprouts in Lemon Sauce
Brussels Sprouts in Lemon Sauce Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1 pound fresh or frozen brussels sprouts
  • 1/4 cup butter, cubed
  • 2/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1/2 teaspoon celery salt
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup sliced almonds, toasted

Directions

  1. If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender.
  2. Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil).
  3. Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.

Nutrition Facts

2/3 cup: 473 calories, 45g fat (12g saturated fat), 47mg cholesterol, 579mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 7g protein.