salads and sides:

lemon and garlic brussels sprouts

Published 24th May 2017

Brussel sprouts, you either love them or you hate them. I am the former, my husband is the latter, which means more for me!

I truly believe if you try brussels sprouts, that are cooked correctly (not cooked until they are soggy), with some complementary flavours, there is no reason why you shouldn’t like them. I am yet to convince Aaron of this… one day he’ll come around…

 
 
 

These Lemon and Garlic Brussels Sprouts literally take about 5 minutes and are a great accompaniment to any meal. And there will be many more brussels sprout recipes to come, so stay tuned!

 
 
 
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Ingredients:

Serves 4

  • 20 brussels sprouts

  • 1 tbs butter

  • 1 tbs olive oil

  • 4 cloves garlic, crushed

  • Zest and Juice of 1 lemon

  • Salt and pepper

 

Method:

  1. Trim the bottom of the brussels sprouts and cut each sprout in half.

  2. Heat a medium sized saucepan with a lid over medium heat and add oil and butter. Once the butter is melted, add the crushed garlic and place the sprouts into the saucepan, cut side down.

  3. Add the lemon zest and 3/4 of the juice and place the lid on. Cook for ~2 minutes, give the frypan a shake and cook for a further 1-2 minute or until brussels sprouts have deepened in colour. DO NOT OVERCOOK!

  4. Once sprouts are cooked, place into a serving dish and add remaining lemon juice and salt and pepper to taste.