Lemon-Butter Brussels Sprouts

Total Time Prep/Total Time: 25 min.
Yield 4 servings
Test Kitchen Approved
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Ingredients

  • 1 pound fresh or frozen Brussels sprouts, thawed
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 4 teaspoons lemon juice
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter
  • 1 teaspoon grated lemon zest
  • Minced fresh parsley, optional

Directions

  1. 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.
  2. 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.
  3. Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Nutrition Facts

1 serving: 207 calories, 16g fat (5g saturated fat), 16mg cholesterol, 340mg sodium, 12g carbohydrate (3g sugars, 5g fiber), 4g protein.

Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California
Recipe Creator

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