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Lemon Garlic Brussels Sprouts

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Lemon Garlic Brussels Sprouts – If you’ve never tried Brussels Sprouts, or think you don’t like them, give this recipe a try – the lemon garlic makes them so tasty!
Lemon Garlic Brussels Sprouts | Persnickety Plates

I’m turning 30 next week and I had never eaten a brussels sprout. True story. So, this recipe was my first time both making and eating them. I am now a fan.

LEMON GARLIC BRUSSELS SPROUTS

Lemon Garlic Brussels Sprouts | Persnickety Plates
I made them for Easter dinner and they made a great side dish. I like lemon and garlic on lots of things (see lemon garlic green beans).
Lemon Garlic Brussels Sprouts | Persnickety Plates
I don’t know what the big deal is about “eat your brussels sprouts”, like they’re so terrible. Maybe more people need to follow this recipe. Next maybe I’ll try lima beans.
Lemon Garlic Brussels Sprouts | Persnickety Plates
Lemon Garlic Brussels Sprouts - If you've never tried Brussels Sprouts, or think you don't like them, give this recipe a try - the lemon garlic makes them so tasty! | www.persnicketyplates.com

Lemon Garlic Brussels Sprouts

If you've never tried Brussels Sprouts, or think you don't like them, give this version with lemon & garlic a shot!
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Cook Time 20 mins
Total Time 20 mins
Servings 8 servings

Ingredients
  

  • 2 lbs brussels sprouts
  • 4 Tablespoons olive oil
  • 1 Tablespoon minced garlic
  • 1 lemon juiced and zested
  • handful of cheese I used an asiago, parmesan & romano blend
  • seasoned salt
  • freshly ground black pepper
  • lemon pepper

Instructions
 

  • Clean the brussels sprouts by rinsing them, trimming off the ends and peeling off the outer layers.
  • Cut each one in half.
  • In a large skillet, heat the oil over medium high heat.
  • Once the oil is hot, add the brussels sprouts to the pan and saute for 7-8 minutes on each side. You want them to start to brown and get soft.
  • Halfway through the sauteing, add the minced garlic.
  • Turn the heat down to low and add the lemon zest, lemon juice, salt, pepper and lemon pepper.
  • Cover the pan, and let steam for a few minutes to let the sprouts get soft.
  • Keep an eye on them to make sure they don’t burn and/or get to soft. Stir to distribute all the flavors.
  • Remove from heat, add the cheese and serve.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Adapted from What’s Gaby Cooking

 

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  1. Dbusse says

    I have never eaten a brussel sprout either. .I think i will trt this!

  2. Dbusse says

    I have never eaten a brussel sprout either. .I think i will trt this!

  3. Karly Campbell says

    I’ve JUST discovered brussels sprouts (seriously, I’ve been scared of them my whole life) and I love them! I’ll have to try this recipe. I think I’ve only roasted them in the oven so far!

  4. Becky says

    I have always wanted to like brussels sprouts but haven’t really found them prepared in a way I like. This looks really delish though, and I’m definitely going to try it.

  5. Francis says

    Haven’t had Brussel sprouts in years and this recipe makes me want to try them again.

    • Melissa Williams says

      You should make them! I don’t have them nearly enough.

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