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Stovetop Lemon Brussels Sprouts | Frugal Nutrition

Stovetop Charred Lemon Brussels Sprouts


  • Author: Caitlin
  • Total Time: 11 mins
  • Yield: 4 1x

Description

This easy stovetop side dish can be made in just a few minutes and pairs well with nearly any main dish!


Ingredients

Scale
  • 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

Instructions

  1. 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!
  2. Wash and prep sprouts. Remove ends (roots), and slice sprouts in half. You can cut really huge ones into quarters. Set aside.
  3. Zest and juice your lemon and set aside.
  4. Warm about half the oil in pan over medium heat.
  5. 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.)
  6. Remove lid and add zest of 1 lemon, juice of 1 lemon. (Sprinkle and drizzle so it is distributed somewhat evenly.
  7. 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!
  8. Remove from skillet and sprinkle with more lemon zest, juice, or black pepper as desired 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 - 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!

  • Prep Time: 6 mins
  • Cook Time: 5 mins
  • Category: Vegetable Side
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