Lemon Brussels Sprouts -

5 from 1 vote

Lemon Brussels Sprouts

Make my 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.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 196kcal

Author: Nicole Spiridakis

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’

US Customary - Metric

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.

Nutrition