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Caramelized Brussels Sprouts with Lemon


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

  • Prep:
  • Total Time:
  • Servings: 4

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 Add a comment

  • ALR8212954DW
    19 JAN, 2016
    My husband and I love Brussels sprouts and I'm always looking for new ways to cook them. What I love about this recipe is that they are par simmered first, then given a bit of crunch with the sauteing. The consistency was spot on. I used lime instead of lemon because we have a tree full of them at the moment. I added the lime to the pan while they were sauteing. I also added garlic powder. Hubby LOVED them. He kept walking by the bowl and shoving them in his mouth. Will make again.
  • 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