Caramelized Brussels Sprouts with Lemon

I usually only have Brussels sprouts a couple of times a year and this is one of my favorite ways to make them! The lemon juice is a perfect flavor compliment ;-)



  • 3/4 lb. Brussels sprouts, quartered
  • salt and pepper, to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 lemon, juiced
  • 1 lemon, quartered serving


Combine the sprouts and 1/2 cup water in a skillet and season with salt and pepper. Bring to a simmer over medium and cook, covered, stirring occasionally, until most of the water has evaporated and sprouts are crispy tender, about 5 to 8 minutes (add more water if necessary).

Increase heat to medium high, add oil to skillet and continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, about 5 to 7 minutes. Remove from heat. Stir in lemon juice and season with a bit more salt and pepper if desired. Serve with lemon wedges.

By Deeli from Richland, WA


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October 14, 20100 found this helpful

This method of cooking also works great for cabbage, and green beans. Believe it or not! If the green beans scorch a little bit, so much the better. I knew it was true of scorched cabbage, but didn't know it about green beans until we found out it's the only way our DIL will eat green beans. Strange, but wonderful child.
Thank you for the great recipe, Deeli.


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