Saturday, December 22, 2012

Lemon Garlic Brussels Sprouts

Travis and I have been trying to learn to love Brussels sprouts for quite some time now.  Like....REALLY trying, but it just hasn't been happening.  Last week, before we headed down to NC for Christmas, I decided to give it another try.  Turns out, this was the recipe to make us both fall in love with them.

If you love Brussels sprouts - you must give this a try.  If you don't love Brussels sprouts - you need to give this a try before you write them off for good - it'll turn you into a believer!

Lemon Garlic Brussels Sprouts with Slivered Almonds
1 pound Brussels sprouts
Olive oil
1/2 lemon
2-3 cloves garlic (minced)
1/4 cup slivered almonds
Grated cheese (we used Gruyere)


First, prepare your Brussels sprouts (cut the stubby end off of each, remove the outside leaves, and cut them in half).  In a medium frying pan, cook sprouts on medium/low with salt and olive oil until lightly browned (a few minutes on each side).

Remove sprouts from heat and set aside.  Add 3 tablespoons olive oil, 2-3 cloves of garlic (minced) and the juice of 1/2 a lemon to the pan.  Turn pan on medium heat.

Add sprouts and 1/4 cup slivered almonds back to pan and cook on medium for 5-8 more minutes.  Brussels sprouts should be nicely browned and fork tender when they are done!

Once done, remove from heat and place in a bowl and grate cheese on top!  We had some Gruyere cheese leftover and used that, which was perfect, but Parmesan would be great too.

These were so good, they turned Travis and I from wary Brussels sprout eaters into raving lunatics that gobbled up the entire side in one night.  You'll love 'em!


  1. mmm, I love Brussels Sprouts! We make a hash with potatoes and onion and garlic and let it just do it's pretty little saute thing and!

  2. Hey, new follower from the hop. I love brussel sprouts! Looking forward to trying this out. :)


    1. Nice to meet ya' Kristin! Heading over to your blog now!

  3. These look delicious!!! I HAVE to try them!!

  4. I made these tonight and they were great, despite forgetting the cheese! I can hardly wait until we get sprouts still on the stalks as they taste so much better and I will remember the cheese next time.