Brussels Sprouts with Lemon

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Bright, buttery Brussels sprouts with lemon zest are an easy, elegant side dish perfect for Thanksgiving or any special meal. They are also make-ahead friendly and full of flavor!

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

US - Metric

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

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.