Caramelized Lemony Brussels Sprouts

Carolyn Haas


I was obsessed with serving lemony bok choy with some baked salmon. But no bok choy available. Since brussels sprouts are in a similar family, I messed around with them and some lemon. We liked them a lot!


★★★★★ 1 vote

10 Min
15 Min
Stove Top


  • 1/2 lb
    brussels sprouts, washed, trimmed and quartered or halved
  • 1 1/2 Tbsp
    olive oil
  • 1 Tbsp
    lemon juice plus zest
  • 1/4 tsp
    garlic powder
  • ·
    salt and pepper, to taste

How to Make Caramelized Lemony Brussels Sprouts


  1. In a skillet, combine sprouts and 1/2 cup water; sprinkle with salt and pepper. Simmer over medium heat; cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are not quite tender, about 6-8 minutes (add a little more water if skillet becomes dry before sprouts are done).
  2. Increase heat to medium-high; add oil to skillet. Distribute lemon zest over sprouts. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes.
  3. Remove from heat, then give a couple squeezes of lemon juice; toss with garlic powder, salt and pepper.

Printable Recipe Card

About Caramelized Lemony Brussels Sprouts

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

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