Brussels Sprouts In Butter & Lemon

Brussel Sprouts 2


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Brussels Sprouts In Butter & Lemon

These Brussels Sprouts are so much better than what I grew up on. I have always been a fan of Brussels Sprouts, but the sauté and butter & lemon at the end make this vegetable dish sing!


1 Pound Fresh Brussels Sprouts

6 Tablespoons Butter

¼ Teaspoon Kosher Salt

¼ Teaspoon Freshly Ground Pepper

½ Lemon

Remove any ragged outer leaves on the Brussels sprouts and throw away. Steam the sprouts for 3 minutes until just tender. They should be nearly cooked all the way through. Do NOT overcook. Strain the hot water and place the sprouts in a bowl of ice water. Cut the sprouts into halves. In a large sauté pan over a medium heat add the 2 tablespoons of the butter. Add the sprouts, salt and pepper and stir. Increase the heat a bit and cook for 2 more minutes. Make sure not to overcook or the Brussels Sprouts may become bitter. Turn the heat to low and add the rest of the butter. After 30 seconds turn off the heat. Stir in the melted butter. Squeeze half of the lemon over the sprouts and give a quick stir. Remove from the pan and place in a serving dish. Serves 6


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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