Brussels Sprouts with Lemon and Garlic

February 24, 2010

I can’t believe I thought I didn’t like these little green goodies!  There are so many ways I want to make them but this time I decided that simple was the way to go.  I scored this bunch at my favorite produce stand, just as they were being unloaded from the tractor so I didn’t want anything that would overpower their fresh flavor.

I’d never even seen the green leafy tops or the sprouts still on the stalk but since the greens looked so good I added them to the mix.

  • Brussels Sprouts, on the stalk with the leafy part, if you can find them that way
  • Garlic, 3 or 4 cloves
  • Lemons, 1 or 2, depending on how many sprouts you’re cooking
  • Olive Oil
  • Coarse Ground Salt and Pepper

Cut the tops off and remove the outer leaves.Rinse the tender inner leaves and chop them up.Pull the sprouts off the stalk.  Remove any brown or icky-looking outer leaves before you rinse them.Zest the lemons and juice the carcasses.  Mince the garlic.Heat a little olive oil over medium low heat.  Throw in the greens and cook them for a few minutes, stirring every now and then.Add the sprouts.  Cook for a minute or two, stirring so they’re well-coated with olive oil.  Add a little more oil if you need to.Stir in the garlic and lemon zest.  Continue cooking, stirring occasionally, until they’re tender but not mushy and the leafy greens and the outside of the sprouts begin to brown.Add the lemon juice and season with salt and pepper.  Toss it all together and serve.

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{ 9 comments… read them below or add one }

1 Memoria February 24, 2010 at 9:54 pm

Looks fabulous!!! I’ve never thought about adding lemon zest to veggies!


2 Karen Bove February 24, 2010 at 10:22 pm

I do lemon (and orange) zest fairly often. It’s a good way to get the flavor without overdoing it.


3 Troye February 24, 2010 at 10:41 pm

Oh my! My mouth is watering!!!!!


4 Emerging Domesticity February 25, 2010 at 12:26 am

I must admit, I’ve never tasted Brussels Sprouts. Shame on myself. But, yours look pretty darn yummy! May just have to try them out one day :)


5 Thunja February 25, 2010 at 5:01 am

oh gheeze… that last pic shows just how delicious this recipe is. When I said that I added brussel sprouts and sweet potatos to the mix I ment IN WITH the other roasted veggies, try it, you’ll like it. be sure to cut them in half and cut the sweet-a-taters’ (as they are refered to in this house) small enough so that they come out nice and carmelized with the rest of the mix. Another great brussel sprout recipe is- sautee them with a sweet onion a bit of butter until they are carmelized, splash on some low sodium soy sauce- pour on top of some short grain brown rice. you would not believe how just ummm delish this is. Your pics are really good. Thanks for the recipe.


6 Wendi February 25, 2010 at 8:42 am

Pan roasted brussel sprouts are one of my favorite things. Glad you found some love for them.


7 Trudy (veggie num num) February 27, 2010 at 4:02 pm

This dish looks so simple and delicious… I love Brussel Sprouts but have never seen them still on the stalk.. think I may have to attempt growing them!! Beautiful, simple flavours YUM!!


8 Jane February 28, 2010 at 6:15 pm

Your photos are incredible!!


9 krissy :: miss b and hustle February 17, 2012 at 8:16 pm

YUM. Can’t wait to try this recipe!


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