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Lemony Brussels Sprouts

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


  • 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.

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Average Rating:
  • GeorgiaGale
    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.

  • mortinka
    Nov 28, 2012

    No comment left

  • raalbert
    May 10, 2012

    No comment left

  • rebeccascafe
    May 10, 2012

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

  • countrybuntkin
    Aug 27, 2006

    No comment left