Caramelized Brussels Sprouts with Lemon

Carol Perricone


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!


★★★★★ 2 votes

15 Min
10 Min


  • 1/4 c
    olive oil, extra virgin
  • 4 c
    brussels sprouts, trimmed and cut in half lengthwise
  • 2 Tbsp
  • ·
    juice from 1/2 lemon (about 1 tablespoon)

How to Make Caramelized Brussels Sprouts with Lemon


  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.

Printable Recipe Card

About Caramelized Brussels Sprouts with Lemon

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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