Lemony Brussels Sprouts Recipe
Lemony Brussels Sprouts Recipe photo by Taste of Home

Lemony Brussels Sprouts Recipe

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This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout. My youngest son loves them!—Joyce Guth, Mohnton, Pennsylvania
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
Quick Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1-1/2 pounds fresh brussels sprouts (about 2-1/2 cups), trimmed
  • 1 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup butter, cubed
  • 2 garlic cloves, minced

Nutritional Facts

1 serving equals 51 calories, trace fat (trace saturated fat), 0 cholesterol, 78 mg sodium, 11 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchange: 2 vegetable.


  1. Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer. Yield: 6 servings.
Originally published as Lemony Brussels Sprouts in Taste of Home October/November 2003, p49

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Reviewed Jun. 7, 2013

"Great recipe! I substituted light olive oil for some of the butter and added a dash of cayenne pepper. Please double-check the nutritional information - 1/3 cup butter for six servings is likely more than a trace of fat and 0 cholesterol."

Reviewed May. 10, 2012

"I really love this recipe and make it often. It's very tasty, and the lemon juice adds some zing."

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