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Lemon-Butter Brussels Sprouts

 Lemon-Butter Brussels Sprouts
Kick up those sprouts that lots of folks claim to dislike. Even my toddler eats these up. — Jenn Tidwell, Fair Oaks, California
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
  • Stir in butter and lemon peel until butter is melted. If desired,
  • sprinkle with parsley. Yield: 4 servings.
Nutritional Facts: 1/2 cup equals 208 calories,

2 of 2

Lemon-Butter Brussels Sprouts (continued)

Nutritional Facts: 16 g fat (5 g saturated fat), 16 mg cholesterol, 342 mg sodium, 12 g carbohydrate, 5 g fiber, 4 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.