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Lemon-Butter Brussels Sprouts Recipe
Lemon-Butter Brussels Sprouts Recipe photo by Taste of Home

Lemon-Butter Brussels Sprouts Recipe

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4.5 7
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Kick up those sprouts that lots of folks claim to dislike. Even my toddler eats these up. — Jenn Tidwell, Fair Oaks, California
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound fresh or frozen Brussels sprouts, thawed
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 4 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 teaspoon grated lemon peel
  • Minced fresh parsley, optional

Nutritional Facts

1/2 cup equals 208 calories, 16 g fat (5 g saturated fat), 16 mg cholesterol, 342 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g protein.


  1. Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
  2. Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
  3. Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley. Yield: 4 servings.
Originally published as Lemon-Butter Brussels Sprouts in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p20

Nutritional Facts

1/2 cup equals 208 calories, 16 g fat (5 g saturated fat), 16 mg cholesterol, 342 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Nov. 24, 2015

"The three adults at our table had a split decision on this one. Husband (who normally doesn't gravitate toward sprouts) and daughter (who always likes them) thought they were quite good. Husband postulated that the white wine reduced some of the inherent bitterness that comes frequently with brussels sprouts. I, however, thought the lemon was a bit too much and I followed the recipe exactly! Not sure I will make again. If I do, I will simply reduce the lemon for my tastes."

Reviewed Feb. 22, 2015

"As previous reviews noted a very easy recipe and very tasty. I did not change a thing when I made it. No need to make any changes. This a keeper I will make again and again."

Reviewed Jun. 22, 2014

"Made as written. Wonderful tasting quick recipe. Thanks for sharing."

Reviewed Mar. 27, 2014

"Husband and I love these! Made just as written - very tasty and a welcome change to roasted sprouts."

Reviewed Feb. 27, 2014

"Brussies have always been one of our favorite veggies, so when I saw this recipe, I just had to give it a whirl. I have made a similar version but this one takes it up a few bumps, especially with the lemon. As a volunteer field editor, I highly recommend this recipe, and it will be a regular on my table."

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