Sautéed lemon Brussels sprouts recipe

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serves: 4
Skill: easy
Cost: cheap
Prep: 05 min
Cooking: 15 min
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  • Brussels sprouts are very much like Marmite, love them or hate them they are a tradition on the Christmas dinner table. Whilst they are not everyone’s favourite but this method of parboiling, sautéing and then drizzling with lemon juice will have you reaching for a second helping of Brussels sprouts. It’s a great vegetable side dish ready in minutes and will be a great accompaniment to your Christmas dinner. The lemon gives the whole recipe a bit of edge and although this is a very simple recipe, that little squeeze of lemon at the end really transforms it.


    • 2tbsp olive oil
    • 450g brussels sprouts
    • 2 large pinches of coarse sea salt
    • 1 lemon, juice only


    • Trim the spouts if they are still on the stalk and cut each in half.

    • Steam over a pan of boiling water for 6 minutes and remove from the heat.

    • Heat the olive oil in a large frying pan on a medium-high heat and add the brussels sprouts ensuring they are in an even layer across the pan.

    • Allow to fry on one side for 3-4 minutes before turning them over. Fry for a further 3 minutes until they are just turning crispy.

    • Remove from the pan, sprinkle with salt and a squeeze of lemon juice. Serve immediately.

    Top tip for making Sautéed lemon Brussels sprouts

    For extra decadence sprinkle with some freshly grated parmesan cheese.

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    (37 ratings)
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