Recipe: $2.99 | Per Serving: $0.75 | Yield: 4 | Jump to Recipe
This is a fast and easy way to get flavorful Brussels sprouts on the table in less time than it takes to cook boxed mac and cheese! They’re slightly charred, slightly lemony, and super delicious. Including prep time, this dish takes about 12-20 minutes, depending on the size of your pan and how many batches you make. Fast and easy lemony Brussels sprouts coming right up!
As much as I love a good crispy roasted Brussel, I tend to favor this stovetop method for two main reasons: 1) it’s easier – the Brussels cook perfectly and you don’t have to worry about mushy bits, and 2) LEMON! Lemon is one of my favorite flavors, and it’s always delicious paired with charred or crispy vegetables, so this is a super win for me! Plus, when you’re meal prepping or feeding a group, the oven tends to get overcrowded, so I like having a few stovetop side dishes up my sleeve. Be sure to give this dish your attention though – it only takes 4-6 minutes to cook, so use a timer and don’t get too distracted by the kids!
I’ve been doing some variation of the steam-sauté method consistently for the last year or so because it provides quick-cooked vegetables with soft or charred edges and firm insides that still have a bit of a bite to them. You can follow this exact recipe using balsamic vinegar instead of lemon juice for a sweeter result, and they’re perfect topped with shaved almonds or Parmesan! And this isn’t the first time I’ve posted a stovetop lemony Brussels sprouts recipe, but this version is new and improved, with better pictures and clearer instructions!
You can serve these easy Brussels as is, or if you’re feeling fancy, I like making roasted vegetable salads (especially in the winter), and these lemony Brussels sprouts are a perfect fit. Enjoy!
This easy stovetop side dish can be made in just a few minutes and pairs well with nearly any main dish!
- 1 pound Brussels sprouts
- 1–2 Tablespoons oil (avocado is best, coconut oil and ghee work too)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- Additional salt or red pepper flakes to taste
- This is a pretty quick process once you start, so I recommend prepping your Brussels and your lemon before starting. You can also do this in batches – my pan only fits about 1/2 pound of sliced Brussels at a time so I usually do two batches. Be sure to save half your lemon juice/zest, and spices!
- Wash and prep sprouts. Remove ends (roots), and slice sprouts in half. You can cut really huge ones into quarters. Set aside.
- Zest and juice your lemon and set aside.
- Warm about half the oil in pan over medium heat.
- Once hot, place sprouts flat-side-down in the oil. Sprinkle with salt, pepper, and optional red pepper flakes. Add 1/4 cup water to the pan and cover with a lid. Let steam about 2 minutes over medium heat. (Use a timer here – but you want the top of the sprouts to become a bright green.)
- Remove lid and add zest of 1 lemon, juice of 1 lemon. (Sprinkle and drizzle so it is distributed somewhat evenly.
- Let cook undisturbed about 1-3 minutes more, or until Brussels are slightly charred on bottom. (You can flip a few over to check.) You can add more oil here if you need to. Watch them closely so they don’t burn!
- Remove from skillet and sprinkle with more lemon zest, juice, or black pepper as desired and serve!
My cast iron has hot spots, so when I check my sprouts, I always check on in the hot spot (middle), and one in a colder spot (near the edge).
This is a pretty quick process once you start, so I recommend prepping your Brussels and your lemon before starting. You can also do this in batches – my pan only fits about 1/2 pound of sliced Brussels at a time so I usually do two batches. Be sure to save half your lemon juice/zest, oil, and spices!
- Category: Vegetable Side
Nutrition Label is for 4 Servings and 1.5 Tablespoons of oil.