Best 6 Caramelized Brussels Sprouts With Lemon Recipes
Tantalize your taste buds with our exquisite Caramelized Brussels Sprouts with Lemon, a symphony of flavors that will elevate your culinary experience. These tender and slightly charred sprouts, lovingly coated in a luscious glaze of caramelized lemon and honey, offer a delightful balance of sweet and tangy notes. As you bite into their crisp exterior, a burst of vibrant flavors unfolds, leaving you craving more. Indulge in this delectable side dish that pairs perfectly with roasted chicken, grilled salmon, or a hearty steak. Alternatively, explore our tempting variations, including Brussels sprouts roasted with garlic and Parmesan cheese, sautéed with bacon and balsamic vinegar, or transformed into a delightful salad with toasted almonds and a zesty vinaigrette. Whichever recipe you choose, prepare to embark on a culinary adventure that will leave you and your loved ones utterly satisfied.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BRUSSELS SPROUTS
How to make perfect, crispy roasted Brussels sprouts recipe. Foolproof method that works every time! Try these for a quick and easy weeknight side.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 5
Steps:
- Place a rack in the upper third of your oven and preheat the oven to 400 degrees F. Place the Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt, pepper, and any other desired spice additions. Gently mix until the Brussels sprouts are evenly coated, then spread them into a single layer on the baking sheet. For even better crisping, flip the Brussels sprouts so that they are all cut sides down.
- Bake for 20 to 30 minutes, until the Brussels sprouts are lightly charred and crisp on the outside and tender in the center. The outer leaves will very dark too. Watch carefully towards the end of the baking time, as the cooking time will vary based on the size of your sprouts. Season with additional salt and/or pepper to taste. Enjoy immediately.
Nutrition Facts : ServingSize 1 (of 4), Calories 104 kcal, Carbohydrate 15 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Fiber 6 g, Sugar 4 g
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
With the holidays almost here, and it's never too early to think of a menu for Thanksgiving. I saw this in an old Better Homes and Garden magazine, and thought it was a perfect side dish to turkey and all the trimmings!
Provided by Carol Perricone
Categories Vegetables
Time 25m
Number Of Ingredients 4
Steps:
- 1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
- 2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Caramelized Brussels Sprouts with Lemon
Provided by BHG Test Kitchen
Time 21m
Number Of Ingredients 5
Steps:
- In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind of two or black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.
- Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.
Nutrition Facts : Calories 106 kcal, Carbohydrate 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 209 mg, Sugar 1 g, Fat 9 g, UnsaturatedFat 8 g
CARAMELIZED BRUSSELS SPROUTS WITH LEMON
Lemony Brussels sprouts make an easy side dish that's pleasantly surprising.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 25m
Number Of Ingredients 4
Steps:
- In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
- Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.
Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g
CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS
I had never tried Brussels sprouts before I tasted this recipe, and immediately wondered why everyone hates them ...
Provided by GODGIFU
Categories Side Dish Vegetables Brussels Sprouts
Yield 8
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
- Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
- Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
- Season with salt and pepper to taste and garnish with pistachios.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 28.9 g, Cholesterol 30.5 mg, Fat 15.9 g, Fiber 10 g, Protein 9.9 g, SaturatedFat 7.9 g, Sodium 92.9 mg, Sugar 10.2 g
CARAMELIZED BRUSSELS SPROUTS PASTA WITH TOASTED CHICKPEAS
This fast and satisfying vegetarian weeknight pasta packs in a whole pound of brussels sprouts. The mountain of shredded sprouts may seem like a lot, but like spinach, it will cook down. As the sprouts soften, they caramelize and naturally sweeten, losing any hints of bitterness. Chickpeas are toasted in olive oil until deep golden brown, crispy in spots and super toasty. They bring a nutty, earthy flavor to the dish, complementing the tangy capers and lemony sauce. Leftovers are tasty enjoyed cold like pasta salad, added to a frittata, or sautéed in olive oil until golden and topped with a fried egg.
Provided by Kay Chun
Categories dinner, lunch, weeknight, beans, noodles, pastas, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil.
- Meanwhile, in a Dutch oven or a large, deep skillet, heat 2 tablespoons of the oil over medium. Add chickpeas, season with salt and pepper and cook, stirring occasionally, until deep golden and well toasted, about 5 minutes. Transfer the chickpeas to a paper towel-lined plate.
- Add the butter, garlic and 2 tablespoons of the oil to the Dutch oven and cook, stirring, until fragrant, about 1 minute. Add brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender and lightly caramelized, about 10 minutes.
- Meanwhile, cook pasta according to package directions in the boiling water until al dente. Drain, reserving 2 cups of the pasta water.
- Add the pasta, 1 cup reserved pasta water, about 3/4 of the toasted chickpeas and the remaining 2 tablespoons oil to the Dutch oven. Stir in the Parmesan, capers, lemon juice, red-pepper flakes and half the chives until well incorporated and saucy, 1 to 2 minutes. Season with salt and pepper. Add more pasta water if a thinner sauce is desired.
- Divide pasta among bowls. Top with remaining toasted chickpeas and chives. Garnish with more black pepper and Parmesan.
Tips:
- Choose fresh Brussels sprouts: Look for firm, deep green sprouts with tightly closed leaves. Avoid any sprouts that are yellowing or have brown spots.
- Trim the Brussels sprouts: Cut off the stem end of each sprout and remove any damaged or discolored leaves.
- Slice the Brussels sprouts: Cut each sprout in half or quarters, depending on their size.
- Use a large skillet: This will help the Brussels sprouts caramelize evenly.
- Don't overcrowd the skillet: If you add too many Brussels sprouts to the skillet, they will steam instead of caramelizing.
- Cook the Brussels sprouts over medium heat: This will allow them to caramelize slowly and evenly.
- Stir the Brussels sprouts frequently: This will help them brown evenly and prevent them from burning.
- Add lemon juice and zest at the end of cooking: This will brighten up the flavor of the Brussels sprouts and balance out the sweetness of the caramelization.
- Serve the Brussels sprouts immediately: They are best enjoyed hot and crispy.
Conclusion:
Caramelized Brussels sprouts with lemon are a delicious and easy-to-make side dish. They are perfect for any occasion, from weeknight dinners to holiday feasts. The Brussels sprouts are roasted until tender and caramelized, then tossed with a tangy lemon-herb sauce. The result is a dish that is both flavorful and healthy. So next time you're looking for a new way to prepare Brussels sprouts, give this recipe a try. You won't be disappointed!
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