Brussels Sprouts in Lemon Sauce Recipe

Brussels Sprouts in Lemon Sauce Recipe
Brussels Sprouts in Lemon Sauce Recipe photo by Taste of Home
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Brussels Sprouts in Lemon Sauce Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
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).
Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds. Yield: 4 servings.
Originally published as Brussels Sprouts in Lemon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p122

Nutritional Facts

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

  • 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
  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. Yield: 4 servings.
Originally published as Brussels Sprouts in Lemon Sauce in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p122

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