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Eating Healthy Recipe ~ Garlic Lemon Brussels Sprouts


I grew up thinking I hated Brussels sprouts.

About 15 years ago, I tried them for the first time since I was a kid when a woman I worked with brought some to the office and I wandered into the kitchen while she was heating up her lunch. I wasn’t sure what to think. I didn’t love them but I definitely didn’t hate them either.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Then a few years ago I started cooking more and I stumbled on a recipe and decided to give them another try. Ever since, they’ve become one of my favorite vegetables.

Tonight, I tried a new brussels sprouts recipe with garlic and lemon.

And I LOVED it.

Maybe you will too.

Garlic Lemon Brussels Sprouts:

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Ingredients:

2 tbsp olive oil (I use light olive oil)
2 large garlic cloves, minced
3/4 lb Brussels sprouts
1/4 tsp lemon pepper
1/4 tsp Kosher salt
1 tsp lemon zest

Directions:

Start by preparing the sprouts. Pull off the loose leaves. Then cut about 1/4-1/2 inch off of the stem. Finally, cut each sprout in half. If they are large sprouts, cut the halves in half again so you end up with quartered pieces.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Heat the olive oil in a saute pan over medium low heat. Be sure to use a pan that has a lid as you’ll need to cover it later. I found a lid years ago that will cover almost any size frying pan or pot.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Add the garlic, watching it carefully so it doesn’t burn. After about 30 seconds or when  you start smelling the garlic, add the sprouts.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Stir them with a large spoon to coat them in the oil. Then saute them for about 10 minutes, stirring and again watching so the garlic doesn’t burn. When the sprouts are starting to soften and get a little brown, add 2-3 tablespoons of water to the pan and then cover it.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future ExpatIf you are like me and have saute pans without lids, purchasing a universal lid (affiliate link) that fits just about any pan is really handy. You’ll never have to worry about switching pans halfway through the recipe because you didn’t read ahead and started with a pan without a lid, when the recipe later calls for covering the pot or pan for cooking.

Cook for 5 minutes and then remove the pan from the heat.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future ExpatEating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Add the lemon pepper, salt and lemon zest. If you don’t have one, I suggest you purchase a lemon zester too. It makes cooking with lemon so much easier.

Toss and serve.

Eating Healthy Recipe: Garlic Lemon Brussels Sprouts | Future Expat

Enjoy!

Printable recipe below with nutritional information (click on the + sign for details).

I love Pinterest, Facebook and Google+ shares!

SEE MORE SIDE DISH RECIPES:

Herbed Corn for a Crowd | Future Expat Healthy Side Dish Recipe - Barley Mushroom BakeCheesy Eggplant Casserole by Future Expat

Original recipe from Food.com

Eating Healthy Recipe ~ Garlic Lemon Brussels Sprouts

From Future Expat | Side Dishes

This healthy brussels sprouts recipe has a ton of flavor. For step by step directions with pictures, visit: http://futureexpat.com/2012/02/eating-healthy-recipe-garlic-lemon-brussels-sprouts/

00:25
00:10
00:15

Low cal Calories 99kcal

fat Total Fat 7g

sat fat Saturated Fat 1g

chol Free Cholesterol 0mg

sodium Sodium 219mg

Low carbs Total Carbohydrate 8g

Serving size 94g Calories from fat 63kcal Fiber 3g Protein 3g Sugar 2g
4 servings

Ingredients

  • 2 tbsp light olive oil
  • 2 large garlic cloves, minced
  • 3/4 lb Brussels sprouts
  • 1/4 tsp lemon pepper
  • 1/4 tsp Kosher salt
  • 1 tsp lemon zest

Directions

  1. Pull off the loose leaves from each sprout. Then cut about 1/4-1/2 inch off of the stem, then cut each sprout in half. If they are large sprouts, cut the halves in half again so you end up with quartered pieces.
  2. Heat the olive oil in a saute pan over medium low heat. Add the garlic, watching it carefully so it doesn’t burn.
  3. After about 30 seconds or when you start smelling the garlic, add the sprouts. Stir with a large spoon to coat the sprouts in the oil. Then saute them for about 10 minutes, stirring and again watching so the garlic doesn’t burn.
  4. When the sprouts are starting to soften and get a little brown, add 2-3 tablespoons of water to the pan and then cover it. Cook for 5 minutes and then remove the pan from the heat.
  5. Add the lemon pepper, salt and lemon zest. Toss and serve.

Tips

  • Be sure to use a saute pan with a lid because you’ll need to cover the brussels sprouts to finish off the cooking.


14 Responses

  1. Joyce says:

    Like you I didn’t try brussel sprouts until recently actually. My brother use to eat them all the time, and I thought they were gross, even though I never tried them. I decided to grow some in our fall garden, and this will be a recipe I can try, pinning to my veggie board.

  2. Joyce says:

    I just thought I would let you know that this post has been repinned alotttttt.

  3. Kitty says:

    Sounds good! Have you ever tried roasted brussels sprouts? They are delicious, too. I did a whole bag of frozen ones straight out of the freezer with some olive oil and salt and pepper and couldn’t stop eating them!

  4. We loved these, they were so tasty and easy. The lemon pepper is perfect, never thought of adding it to brussels sprouts!
    Made for Sweet December Tag Game.

  5. Laura Nelms says:

    I’ve never met a Brussels sprout that I haven’t liked! My lemon pepper expired in 2008 so I didn’t use it! I added 2 tablespoon fresh lemon juice in the steaming process and added several grinds of black pepper. Loved the garnish of fresh lemon zest. Tagged for the Sweet December game at http://4foodfriendsandfun.yuku.com ~
    http://images.yuku.com/image/jpg/54833c14ebe911.76314450_t.jpg

    • Karen Goodman says:

      Ha! I have to admit that I have some spices older than that which I still use. I figure that the flavor may not be as potent as it should be, but certainly doesn’t spoil.

  6. Karen says:

    Now I LOVE brussels sprouts, so it was almost a foregone conclusion that I would love this easy recipe, and I did! Since I’m the only one in the family that really likes them, I got to eat most of them all by myself, no hardship!! Thank you Karen, a lovely tasty recipe that I will happily make again!!

  7. Annacia says:

    This great tasting side was the perfect thing with last night’s halibut. They didn’t end up at all mushy but had a good bite and a lot of great flavor. I can see it being a tasty side for summer outdoor grilled foods as well.

  8. TeresaS says:

    I love Brussels Sprouts…and this one didn’t disappoint me…I didn’t have a fresh lemon so just used a splash of bottle lemon juice…made this for FYC tag game…

  9. Lynette (breezermom) says:

    I love brussels sprouts in all forms, and this version was delicious. Letting them sit over the steaming liquid with the zest was fabulous. The flavor just permeated the brussels sprouts. Loved them. Thanks for sharing. Made for FYC tag game.

  1. November 21, 2016

    […] image credit: futureexpat Get the recipe here for this Garlic Lemon Brussels Sprouts […]

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