Brussels Sprouts with Warm Lemon Vinaigrette


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


  • 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

  • ½ 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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