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.
Ingredients
- 2tbsp olive oil
- 450g Brussels sprouts
- 2 large pinches of coarse sea salt
- 1 lemon, juice only
WEIGHT CONVERTER
Method
- Trim the spouts 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 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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