Lemon Brussels sprouts recipe

(41 ratings)

Sauteed lemon brussels sprouts are perfect for Christmas dinner. The whole family are going to love tucking into these tasty veggies

  • Vegan
  • Vegetarian
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Five A DayOne
Cost RangeCheap

This lemon Brussels sprouts recipe is a fresh take on sprouts, sautéed for a crisp coating and enriched with lemon juice.

Lemon is a surprising partner for sprouts but it’s worth trying because it really works. It changes the flavour and adds a zingy freshness to the green of the sprouts. We would never recommend overboiling your sprouts because it leads to greying, mushy veg that smells awful. However, sautéeing is a different beast. We recommend frying these for a little longer than you would normally think because that blackened char brings a gorgeous smoky flavour to the Brussels which, again, works so well with the lemon. Add some pancetta to the mix, just like our popular Brussels sprouts recipe for a salty twist.


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




  1. Trim the spouts and cut each in half.
  2. Steam over a pan of boiling water for 6 minutes and remove from the heat.
  3. 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.
  4. 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.
  5. Remove from the pan, sprinkle with salt and a really good squeeze of lemon juice. Serve immediately.

Top tips for making lemon Brussels sprouts

For extra decadence, chop a clove of garlic and add to the pan just before the halved sprouts, along with a pinch of dried chilli flakes. Sprinkle with some freshly grated parmesan cheese before serving, too.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.