Are you looking for a good side dish that’s easy to prepare and quick? Then these Brussels sprouts with a hint of lemon might be just what you need. I literally adore them — so much so that I ate them all by myself even though the recipe is for two or three people. For me they’re irresistible. So when lunchtime arrived there were none left. Gone one after another. The lemon is perfect: added at two different moments, it gives freshness to the dish without covering the flavor of the sprouts; in fact… I’d say it even makes them enjoyable for those who usually don’t appreciate them. A simple, light recipe, ideal to accompany meat or fish main dishes. Try them!
And if you love Brussels sprouts, here are a few other ideas you might be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3Servings
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Brussels sprouts with lemon aroma
- 12 oz (about 3 cups) Brussels sprouts
- 1 clove garlic
- 2 tbsp butter (I used salted butter)
- lemon juice and zest
- nutmeg
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- 1 Lemon zester
Preparation of Brussels sprouts with lemon aroma
Clean the Brussels sprouts by removing the outer leaves (if damaged), wash them and blanch them in salted boiling water until they are tender but still firm. The time depends a bit on their size but is around 6–8 minutes.
Then drain them, let them cool slightly and cut them in half.
In a pan, brown a clove of garlic cut in half and with the central sprout removed in the butter. Then add the Brussels sprouts, a pinch of salt, a grind of black pepper and a generous grating of nutmeg.
Let them flavor for 6–7 minutes, stirring occasionally and drizzling, halfway through cooking, with a splash of lemon juice.
When cooked, remove the garlic, transfer the sprouts to a serving plate and perfume them with lemon zest. Use a zester to obtain thin strips or, if you don’t have one, finely grate the zest. Remember to use unwaxed lemons, because the zest of treated lemons is not edible. Serve the Brussels sprouts with lemon aroma hot. Enjoy! Paola.
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