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–+ servings

Lemon-Butter Brussels Sprouts

Serving Size: 10
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up!

Recipe by: Jenn Tidwell

Cook Times

Active Prep10
Hands-On Cook5
Hands-Off Cook10
Passive0
Total Time25 minutes
Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Skillet, Top Stove

Ingredients

  • 2 1/2 pound Brussels sprouts
  • 8 tablespoon extra virgin olive oil
  • 5 clove garlic
  • 1/2 cup white wine
  • 1 cup vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dry thyme
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 tablespoon coconut oil or butter
  • 2 teaspoon lemon zest grated
  • 3 tablespoon Italian parsley minced

Instructions

  • 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.
Reheating Instructions
Reheat to desired temperature in the microwave or stove top.

Nutrition

Calories: 223kcal | Carbohydrates: 12g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1011IU | Vitamin C: 100mg | Calcium: 56mg | Iron: 2mg