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Under 30 Minutes

Caramelized Brussels Sprouts with Lemon

Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.

  • Prep:
  • Total Time:
  • Servings: 4
Caramelized Brussels Sprouts with Lemon

Source: Everyday Food, October 2008


  • 12 ounces Brussels sprouts, halved lengthwise, or quartered if large
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving


  1. In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).

  2. Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Reviews (2)

  • patheiss 18 Jun, 2013

    These were, by far, the best brussels sprouts I have ever had. My family raved and raved about them to everyone. They were nutty, a little sweet and pretty.

  • hydrawater 4 Nov, 2011

    yummy....even for those who have an aversion to Brussels sprouts...a fresh taste..try it, it's good for you, lots of vitamins

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