- 1 pound fresh or frozen Brussels sprouts, thawed
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 cup white wine
- 1/2 cup chicken broth
- 4 teaspoons lemon juice
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon grated lemon zest
- Minced fresh parsley, optional
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
- Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
- Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Lemon Brussels Sprouts Tips
Can I make this recipe using frozen Brussels sprouts?Yes! Thaw them overnight in the fridge—or cook them straight from the freezer, allowing additional time on the stovetop to make sure they're cooked through before serving.
How do you take the bitterness out of Brussels sprouts?Banish that bitterness by browning your homemade Brussels sprouts to caramelize their natural sugars and make them sweeter. You can also use certain ingredients, such as fats, salts and juices, to help balance out any bitter flavors.
Can you freeze cooked Brussels sprouts?Yes—store cooled Brussels sprouts in freezer containers for up to 3 months. To reheat, warm in a skillet over medium heat until heated through, adding butter and lemon juice as necessary.
1 serving: 207 calories, 16g fat (5g saturated fat), 16mg cholesterol, 340mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 4g protein.