Recipe: $2.99 | Per Serving: $0.75 | Yield: 4
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!
Paleo: Yes!
Vegetarian: Yes!
Stovetop Charred Lemon Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts
- 1 lemon zested and juiced (will need about 2 tablespoon juice)
- 1 Tablespoons oil avocado, coconut, olive oil, or ghee
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 Pinch of red pepper flakes optional
- ¼ cup water
- Additional salt or red pepper flakes to taste
Instructions
- Prep your product: wash brussels sprouts; remove stems and then slice in half. Zest the lemon before slicing in half and juicing. Depending on the lemon, you will likely need about 2 Tablespoons fresh lemon juice.
- Bring a skillet (with a lid) over medium-high heat. Once hot, add ½ a Tablespoon of oil of choice and swirl around. Add the brussels sprouts in an even layer, sliced/flat side down. (You may need to do this in 2 batches - my pan holds about 12ish oz of Brussels sprouts.) Let this cook for 30-60 seconds.
- Sprinkle Brussels sprouts with salt, pepper, and optional red pepper flakes. Add the water and immediately cover with a lid. Set a timer for 2 minutes and let these Brussels sprouts steam. They should become bright green and tender.
- After 2 minutes, remove the lid and evenly distribute the lemon zest and juice (more to taste). Let this cook undisturbed for 1-2 minutes, or until the sprouts are lightly charred on the bottom, then stir to combine. Feel free to add a little more water or oil here if needed.
- Remove from skillet and sprinkle with more lemon zest, juice or other seasonings and serve.
Notes
- 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 if needed
- I love to serve these as a super simple side veggie side dish that comes out so perfectly every time!
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