Lemon Brussels Sprouts
Make lemon Brussels sprouts as a side dish or as a vegan main served with quinoa, long-grain brown rice, or millet. Tart lemon juice, crunchy almonds, and tender sprouts make this recipe a keeper. It's also a wonderful Thanksgiving side that comes together quickly and can be made ahead and reheated.
I come to you today to be redeemed -- or, er, with a recipe for a fantastic vegan, vegetarian, and gluten-free side dish of lemon Brussels sprouts swirled with caramelized red onions, garlic, and sliced almonds in an attempt to prove that while my kitchen is definitely coated in a thin layer of sugar and maple syrup there are a lot of vegetables loafing around in it, too.
Make this quick side for tonight for dinner, and make sure to also serve it as part of your vegetarian Thanksgiving or gluten free Thanksgiving menu. I love that this is a seasonal produce-forward recipe - when else do you find Brussels sprouts but during the fall and winter months? - that's happy to nestle alongside a pitcher of gluten free gravy, a dollop of maple butternut squash puree, and a slice of Thanksgiving turkey as it is paired with sauteed tofu and a pot of brown rice.
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Why Make Lemon Brussels Sprouts?
When planning the Thanksgiving meal (or the holiday meal, or the weeknight dinner for that matter!) dishes that are time-savers are essential. Cooking on the stove with no need for the oven is another bonus, and I rely on fresh vegetables (like in my garlicky asparagus recipe) for both nutrition and flavor.
Everyone can eat these sprouts, whether or not they are gluten-free/vegan/vegetarian or omnivore. In the spirit of making sure everyone is taken care of at Thanksgiving, dishes that everyone can enjoy are my failsafes.
They're super yummy with minimal ingredients, which of course is my preferred way of cooking! Nothing fancy, just seasonal produce, a bit of olive oil, and salt and pepper. You truly don't need anything more.
May convert even the most ardent Brussels sprouts-hater. Though I cannot promise this. But I do think and hope that the bright lemon and caramelized onions will make a good go of it.
Recipe Ingredients
Here's a rundown of what go into lemon Brussels sprouts. Make sure to check my recipe card at the end of this post for the full ingredient amounts and instructions!
- Olive oil - I always use extra-virgin olive oil for all of my savory recipes, though you could use vegetable or avocado oil instead.
- Red onion - Make sure to thinly slice the red onion so that it cooks evenly
- Garlic - I call for 2 cloves of garlic here, but for sure you can add more if you want more garlicky flavor.
- Brussels sprouts - I like smaller-sized sprouts so that they cook evenly. I also like to cut them in half.
- Sliced almonds - If you have a nut-free household or guests, feel free to leave these out!
- Lemon - I forgot to include the lemon in the photo above (sorry!) but it is definitely an important part of this dish! I love adding tart fresh lemon juice to the pan to brighten up the flavors.
- Salt and pepper - Sea salt and freshly cracked black pepper are all I use to season this dish - and really that's all you need.
Lemon Brussels Sprouts Variations
- I have a recipe for tahini-drizzled Brussels that's similar to the one included in this post (with some other tweaks), and when I want a bit of my favorite sesame flavor I'll drizzle a few tablespoons over the serving dish.
- Adding feta to this recipe is also amazing! I left it out in the recipe card because I wanted this recipe to work for every diet.
- Shallot or yellow onion work perfectly as well here as the red onion; shallots especially add a bit of delicate flavor that goes so nicely with the garlic and lemon.
- Instead of almonds try walnuts or pecans, especially if you're serving this as a holiday dish. And of course if you have guests who can't eat nuts, just leave them out.
- Dried cranberries at Christmas are a wonderful, sweet-tart festive touch. I like to stir in ½ cup of dried cranberries near the end of the cooking time.
- Add herbs like dried or fresh rosemary, oregano, thyme, etc
How to Make Lemon Brussels Sprouts
Here's a look at how to make this quick pan-fried recipe:
- First, heat the olive oil: In a frying pan, then add the sliced onions and cook until soft.
- Then, add the garlic: Stir in the garlic and cook both on low until the onion is slightly caramelized.
- Now add the sprouts: Stir in the brussels and cook until soft.
- Finish with lemon juice: When sprouts are fork-tender, stir in the lemon juice, salt and pepper, and almonds.
Tips for the Best Lemon Brussels Sprouts
- Choose smallish sprouts. I like small/medium Brussels sprouts because they cook more quickly and evenly.
- Add a little broth or water. Sometimes I will add a generous splash of vegetable broth or water to the pan when I stir in the sprouts, both for flavor and to help steam them a little bit. This not necessary, but if you feel like you want to add a little liquid, try this method.
- How soft to cook the sprouts? I prefer the sweet spot in between super soft and lightly firm. What I describe as "fork tender" - easily pierced by a fork but not so soft that they are mushy and starting to disintegrate.
- Lemon zest. Stir in the zest of one lemon for extra lemony flavor!
- How to serve lemon brussels sprouts? Well I love this as a simple vegetable side, along with gluten free souffle or gluten free quiche, or a main of fried tofu (meat works, too), You can also make it into more of a light main dish when served with protein-rich quinoa, and brown rice is lovely, too.
How to Make Lemon Brussels Sprouts Ahead
Prepare the dish according the recipe directions, then transfer to a serving dish and cover tightly with foil. When you are about ready to serve the meal, remove the foil and reheat in the microwave for a minute or 2 until heated to your desired temperature (these also taste great at room temperature).
If you to make this a day ahead, transfer the brussels to a glass container or serving dish, cover it, and keep it in the fridge. You can then heat in the microwave directly from the container or serving dish.
How to Store & Reheat Leftovers
- Fridge - Place any cooled leftovers in an airtight container and keep them in the fridge for up to 5 days.
- To Reheat - On the stove, in a pan over medium-low heat until heat through. In the microwave, in a microwave-safe dish for about 1-2 minutes.
More Easy Vegetable Recipes
If you tried this lemon brussels sprouts recipe, please let me know! Or if you have any recipe questions, always feel free to reach out in comments or email. I hope you love it! ❤️
Lemon Brussels Sprouts
Ingredients
- 3 tablespoons olive oil
- 1 medium red onion , peeled and thinly sliced
- 2 cloves garlic , minced
- 1 pound small/medium brussels sprouts , washed and halved
- ¼ cup lightly toasted sliced almonds
- 1 lemon , juiced
- salt and pepper to taste , err on the side of 'generous'
Instructions
- In a large skillet heat the 3 tablespoons olive oil. Add the sliced 1 medium red onion and sautee about 5 minutes over medium heat. Add the 2 cloves garlic, reduce heat to low, and saute until the onion and garlic are very soft and slightly caramelized, at least 5 more minutes.
- Add the 1 pound small/medium brussels sprouts and sautee until slightly soft, about 10 minutes, depending on the size and firmness of the sprouts. Add the ¼ cup lightly toasted sliced almonds and saute a few minutes more. Stir in the 1 lemon juice, and salt and pepper to taste. Serve warm or at room temperature.
Notes
- Choose smallish sprouts. I like small/medium Brussels sprouts because they cook more quickly and evenly.
- Add a little broth or water. Sometimes I will add a generous splash of vegetable broth or water to the pan when I stir in the sprouts, both for flavor and to help steam them a little bit. This not necessary, but if you feel like you want to add a little liquid, try this method.
- Lemon zest. Stir in the zest of one lemon for extra lemony flavor!
- How to serve lemon brussels sprouts? Well I love this as a simple vegetable side, along with gluten free souffle or gluten free quiche, or a main of fried tofu (meat works, too), You can also make it into more of a light main dish when served with protein-rich quinoa, and brown rice is lovely, too.
That's exactly what I have in my frig! I'm going to pair it with brown rice, which is also in the frig. So it's leftover night for us, but this will be quite good stir-fried together, maybe with a bit of white wine.
Great minds, right?