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Brussels Sprouts with Lemon

By   /   June 17, 2012  /   Comments Off




I’ve always thought Brussels sprouts were the cutest little vegetables. We’ve used them in flower arrangements, and it looked great. I’ve just never liked them. They have a bitterness. I don’t care where I had them, I just couldn’t eat them. There are not many vegetables I don’t like. I didn’t want the Brussels sprout to beat me. I tried cooking them myself without much success. Still not wanting to be beaten by that cute little vegetable, I have finely come up with a way to cook them, and I like them. I want to share my discovery with you and hope I can make a Brussels sprout lover out of you.

Brussels Sprouts with Lemon

  • 1 (2 pound) package of fresh Brussels sprouts
  • 3 tablespoons olive oil
  • Half of a stick butter
  • 1 bunch of green onions, washed and sliced
  • 3 cloves of garlic, smashed and chopped
  • 1 lemon zest and juice
  • Salt and pepper

In a large pot, bring enough salted water to a boil to blanch Brussels sprouts. A covered pot of water will come to a boil quicker.

While water is coming to a boil, clean the Brussels sprouts – rinse and trim the stem. Cut the sprout in half. When water comes to a rolling boil, carefully drop Brussels sprout halves into the water. Cover and let it come back to a boil. Drain sprouts in colander. (At this point, you can store sprouts in refrigerator to cook later. So, it’s a good make ahead dish.)

Heat a heavy bottom skillet; add butter and olive oil; sauté onion and garlic until soft . Turn heat to high. Add Brussels sprouts and stir fry; add lemon zest and the juice of the lemon. Add salt and pepper.

Do not overcook.. I think that may make them bitter. I really liked this and now Brussels sprouts are my friend. The lemon really adds a great flavor, but you know I love lemon. Another hint for you…overcooking them makes them become a grey color. You want the sprouts to be a nice green color.

Remember…just blanch the sprouts. You don’t want to boil them. As soon as the water comes back to a boil, take them off the heat and drain.

I hope you will try this and hope you enjoy them.

May God Bless You.



Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.


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