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