Sautéed Brussels Sprouts with Lemon


Preparation info

  • Makes


    • Difficulty


Appears in

Healthy in a Hurry

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

  • About

One way to bring out the best in Brussels sprouts is to cook them simply, with nothing more than a little good olive oil, lemon, and sea salt. Use the largest frying pan you have so the Brussels sprouts have room, to encourage even browning and crisp edges.


  • Brussels sprouts, 1 lb (500 g)
  • olive oil, 2 Tbsp
  • lemon zest strips, from ½ lemon, plus 3 Tbsp fresh lemon juice
  • sea salt, ¼ tsp
  • freshly ground pepper


    1. Trim stem ends off Brussels sprouts and cut lengthwise into thin slices about ¼ inch (6 mm) thick.
    2. Heat olive oil in a large frying pan over medium-high heat. When oil is hot, add sprouts, lemon zest, salt, and a few grindings of pepper. Cook, stirring often and keeping heat high but adjusting as needed to prevent scorching, until leaves are lightly browned around edges and tender, 7–8 minutes.
    3. Stir in lemon juice and cook for 1 minute longer. Serve right away.