Best 8 Fast Lemony Brussels Sprouts Recipes

LEMONY FRIED BRUSSELS SPROUTS RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!

LEMONY BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.

ROASTED BRUSSELS SPROUTS WITH LEMONY HERB BREADCRUMBS

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with foil.
• Put the Brussels sprouts on the prepared baking sheet. Add the oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat. Spread out the sprouts cut-side down in 1 layer and roast until tender and browned, 20 to 25 minutes.
• Meanwhile, warm the butter and garlic in a medium skillet over medium heat until both start to brown. Remove and discard the garlic. Add the panko, thyme, crushed red pepper and 1/8 teaspoon salt and cook, stirring, until golden brown, 2 to 3 minutes. Remove from heat. Add the lemon zest and parsley.
• Toss the Brussels sprouts with the lemon juice. Serve topped with the panko mixture.

LEMONY BRUSSELS SPROUT SLAW

Steps:

• To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl. Add the oil a little at a time, whisking all the while.
• Combine the brussels sprouts, apple and shallot and toss with the dressing. Sprinkle with salt and plenty of black pepper and refrigerate until ready to serve. (It's best to let the slaw rest for an hour or so to allow the flavors to mellow; the sprouts will also soften a bit and exude some juice. You can let it sit longer, for up to 24 hours, if you like. Drain the slaw before continuing.) Just before serving, toss with the mint.

LEMON-BUTTER BRUSSELS SPROUTS

Steps:

• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

HASHED BRUSSELS SPROUTS WITH LEMON

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

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.

TRULY DELICIOUS BRUSSELS SPROUTS

Steps:

• Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes.
• Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat.
• Season with salt and pepper and serve.