When it comes to side dishes, I am always amazed at how much I gravitate toward sprouts, and this Brussels sprouts with lemon recipe is at the top of the list.
I discovered Brussels sprouts later in life, and since then, they have become a staple in my kitchen. I have experimented with countless variations over the years, and this recipe is one of my family’s favorites. It has graced our Thanksgiving table many times and often finds its way into our weeknight dinners.
Brussels sprouts truly deserve a place of honor at any holiday gathering, and this recipe shows exactly why. The combination of fresh chives, fragrant lemon zest, and creamy butter creates a bright, elegant flavor profile that perfectly complements rich main dishes. I love how this side is both quick to prepare and make-ahead friendly, making it ideal for busy holidays.
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Another reason I return to this recipe often is its ease and flexibility. You can prepare it a few hours in advance, then warm it gently before serving, saving you valuable time when hosting.
The zested lemon peel adds a fresh, lively note that keeps the dish light and vibrant, even alongside heavier holiday fare.
If you have Brussels sprout skeptics at your table, this version just might win them over.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step-by-step instructions on how to make this delicious Brussels sprouts recipe
- Pro Tips
- What dishes can you enjoy with this Brussels sprouts recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this Brussels sprouts with lemon recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Brussels Sprouts with Lemon
Why you will love this recipe
Easy recipe that will only take 15 minutes to prepare from beginning to end.
Ideal for the holiday as a Thanksgiving side dish.
It can be prepared early and warmed up at the last minute, leaving you time to attend to more pressing dishes.
Excellent all year long. Why wait for the holiday to enjoy this perfect side dish?
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Brussels sprouts: the star of this dish. For the mildest flavor, choose the smallest Brussels sprouts you can find. Ensure the bottom stem is mildew-free and the outer leaves are tightly packed and bruising-free.
Lemon zest and juice: The lemon zest adds a touch of color and lots of fresh flavor to your side dish. The juice is optional; it’s a nice touch but unnecessary. Instead of zesting the lemon rind you can grate it.
Chives: my favorite herb, I was raised with it as it is most popular in French cooking. It is the perfect light amount of onion flavor that you can tell is there, adding a layer of flavor, and yet, not overpowering all the other ingredients.
Unsalted butter: I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it also changes the flavor.
Equipment Needed
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Small bowl
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Step-by-step instructions on how to make this delicious Brussels sprouts recipe
As with all my recipes, please assemble all the ingredients before starting cooking and baking. This is a straightforward recipe to prepare, and it comes together even more easily.
- While bringing a pot of salted water to a full boil, remove any outer leaves from the Brussels sprouts that may have bruising, cut off the lower stem end, and slice them in half.
- Once the water is boiling, add the sprouts and boil for about 5 minutes, making sure they do not fall apart. Drain well.
- Meanwhile, combine the finely chopped chives, lemon zest, and soft room-temperature butter in a small bowl, stir well, and set aside.
Note: You can prepare the above steps and set them aside for up to 4 hours. Cover the butter and the Brussels sprouts separately.
- Return the sprouts to the cooking pan over medium-low heat. Add the butter mixture and stir until the butter has melted and all the sprouts are covered.
- Season with salt and black pepper to taste and serve.
- Optional: You can sprinkle some lemon juice over the sprouts before serving.
Pro Tips
- Ensure that the Brussels sprouts are not overcooked and falling apart.
- When cooked in water, Brussels sprouts emit a not-so-pleasant odor. Add a quarter or half of a lemon to the water while cooking to eliminate that. The lemon absorbs the odor.
- For the mildest flavor, choose the smallest Brussels sprouts you can find.
What dishes can you enjoy with this Brussels sprouts recipe?
This recipe is one of our favorite sides, and we not only enjoy it all year round, but it always shines at our Thanksgiving table as it marries well with our chestnut stuffed turkey with shiitake mushroom gravy
Other sides that go well with this lemon Brussels sprouts are the roasted rosemary potatoes and cranberry chutney in red wine.
You may want to add the cheese and rosemary breadsticks as an appetizer to the above menu and finish your dinner with this amazing pumpkin and white chocolate soufflé cake.
Variations and Substitutions
There is very little that you can do to this super-easy recipe.
The only ingredient that you may substitute is the chives with very finely, almost shaved scallions. Do not add too many of them as it will overpower the lightness or the sprouts, butter and lemon.
Grated lemon zest is a great substitute for the zest.
Storing and Reheating
Store: Once your leftovers are cooled off, place them in an airtight container in the refrigerator for up to three days.
Reheat: Bring them back to room temperature. Place them in a skillet and reheat over the stove, saute them with a small amount of butter until warmed.
Frequently Asked Questions
What can I do to eliminate the sprout smell during cooking?
When cooked in water, Brussels sprouts emit a not-so-pleasant odor. To eliminate that, add a quarter or half of a lemon to the water while cooking. The lemon serves as an absorber.
Are Brussels sprouts the same as cabbage?
No, they are not the same as cabbage. However, they are members of the same family, which also includes broccoli, cauliflower, kale, and collard greens.
Are Brussels sprouts good for you?
Yes, they sure are, as they contain beneficial nutrients such as fiber, vitamins C and K, and folate.
If you enjoy this Brussels sprouts with lemon recipe, you may want to try my other recipes.
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
VIDEO: COOK ALONG WITH ME
Brussels Sprouts with Lemon
Ingredients
- ½ cup fresh chives, finely sliced or chopped
- 1 tablespoon lemon zest
- 8 tablespoons unsalted butter
- 2 pounds Brussels sprouts, halved
- 1 tablespoon lemon juice, optional
Instructions
- In a small bowl, combine the chives, lemon zest, and unsalted butter and mix until well combined.
- Bring a large pot of salted water to a full boil. Add the Brussels sprouts and cook until tender (making sure that they are not falling apart), about 5 minutes. Drain well.
At this point, it can be prepared 4 hours ahead. Cover the butter and Brussels sprouts separately and let them stand at room temperature.
- Return the sprouts to the cooking pot over medium-low heat. Add the butter mixture and stir until the butter has melted and all the sprouts are coated. Season with salt and pepper to taste and serve.
Equipment
- Small bowl
Notes
- Ensure that the Brussels sprouts are not overcooked and falling apart.
- Brussels sprouts, when cooked in water, will emit a not-so-pleasant odor. To eliminate that, add a quarter or half of a lemon to the water while cooking. The lemon serves as an absorber.
- For the mildest flavor, choose the smallest Brussels sprouts you can find.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: American
- Occasion: Thanksgiving
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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