Brussels Sprouts with Warm Lemon Vinaigrette

This recipe for brussels sprouts with warm lemon vinaigrette comes courtesy of TV producer Lauren.

  • Servings: 4
Brussels Sprouts with Warm Lemon Vinaigrette

Source: Martha Stewart Living Television, November 2001


  • 2 tablespoons olive oil, plus more for drizzling
  • 20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups)
  • 1 teaspoon coarse salt
  • Pinch freshly ground pepper
  • 2 small shallots, peeled and sliced
  • 1/2 cup water
  • 2 tablespoons freshly squeezed lemon juice (about a half lemon)
  • Zest of half a lemon


  1. Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.

  2. Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.


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