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Lemony Brussels Sprouts

Lemony Brussels Sprouts

Flavorful and pretty, this lemony version of brussels sprouts is a family favorite. Adapted from Charity Ferreira’s recipe, the carminative property of black pepper helps counter the ‘less pleasant’ side effects. The best part? It takes 15 minutes, or less, to get these from fridge to table. 🙂

Let’s begin!

Preheat a thick-bottomed, wide pan on medium heat. I use a 12″ cast iron pan but any wide fry pan is just fine.

Wash and halve the brussels sprouts and add to the pan with 1 tbsp oil.

Cover the pan with a lid and set the timer for 8 minutes. Stir occasionally to cook evenly.

In the mean time, zest and juice 1 lemon.

Note: The original recipe called for adding lemon zest, salt and black pepper during the cooking process. I add these ingredients last to maximize their flavor.

Remove the brussels sprouts from heat, when done, and transfer to a mixing or serving bowl.

Add the lemon zest, lemon juice, salt and freshly ground black pepper to the bowl and gently mix to combine.

Serve!

Print Recipe

Lemony Brussels Sprouts

Flavorful and pretty, this lemony version of brussels sprouts is a family favorite. The carminative property of black pepper helps counter the ‘less pleasant’ side effects of this pungent vegetable. The best part? It takes 15 minutes or less from to get these from fridge to table 🙂
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Appetizer
Cuisine: American
Keyword: allium free, nightshade free, no onions, no garlic
Servings: 4
Calories: 70kcal

Ingredients

  • 1 lb brussels sprouts (about 4 cups)
  • 1 tbsp olive oil
  • 1-3 tbsp lemon juice (to taste)
  • 1 tsp lemon zest
  • 0.5 tsp ground black peppercorns
  • 0.5 tsp salt (to taste)

Instructions

  • Preheat a thick-bottomed, wide pan on medium heat. I use a 12″ cast iron pan but any wide fry pan is just fine.
  • Wash and halve the brussels sprouts and add to the pan with 1 tbsp oil. 
  • Cover the pan with a lid and cook for 8 minutes on medium-high heat, until tender, stirring periodically to brown evenly.
  • Remove from heat and transfer to a mixing or serving bowl.
  • Add the lemon zest, black pepper, and lemon juice and salt to taste. Stir to combine and serve.

Notes

The carminative properties of freshly ground black pepper help counter the gassiness of the brussels sprouts.
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This Post Has 2 Comments

  1. Chelsea

    5 Jan 2019 Reply

    Thanks for posting this! I made them tonight and they were delicious. So much faster than how I normally make them (roasting) – and super yummy with the lemon and black pepper. We’ll see if we have fewer side effects 😉

    1. admin

      7 Jan 2019 Reply

      Thanks for your comment, Chelsea–so glad you enjoyed it! Oh, and if you like cooking with brussels sprouts, check out the Autumn Vegetable Chili 🙂

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