Best Caramelized Lemony Brussels Sprouts Recipes

Caramelized Brussels Sprouts with Lemon image

Provided by BHG Test Kitchen

Time 21m

Number Of Ingredients 5

0.25 cup extra-virgin olive oil
4 cup Brussels sprouts, rinsed, trimmed, and halved lengthwise
Salt and freshly ground black pepper
2 tablespoon water
Juice of half a lemon, about 1 Tbsp.

Steps:

In a 12-inch nonstick skillet heat 3 tablespoons of the oil over medium heat. Arrange sprouts in a single layer, cut sides down. Drizzle with remaining olive oil and sprinkle generously with salt and a grind of two or black pepper. Cover and cook for 3 minutes. Remove lid and sprinkle sprouts with water. Cover and cook for 2 minutes more. Sprouts should just be beginning to caramelize and, when pierced with a fork, slightly tender.
Remove cover and increase heat slightly. When cut sides are well-caramelized, toss Brussels sprouts in pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Nutrition Facts : Calories 106 kcal, Carbohydrate 6 g, Protein 2 g, SaturatedFat 1 g, Sodium 209 mg, Sugar 1 g, Fat 9 g, UnsaturatedFat 8 g

Caramelized Brussels Sprouts with Lemon image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 4

12 ounces Brussels sprouts, halved lengthwise, or quartered if large
Coarse salt and ground pepper
2 tablespoons olive oil
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Nutrition Facts : Calories 94 g, Fat 7 g, Fiber 2 g, Protein 3 g

Caramelized Lemony Brussels Sprouts image

Provided by Carolyn Haas

Categories Vegetables

Time 25m

Number Of Ingredients 5

1/2 lb brussels sprouts, washed, trimmed and quartered or halved
1 1/2 Tbsp olive oil
1 Tbsp lemon juice plus zest
1/4 tsp garlic powder
salt and pepper, to taste

Steps:

1. In a skillet, combine sprouts and 1/2 cup water; sprinkle with salt and pepper. Simmer over medium heat; cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are not quite tender, about 6-8 minutes (add a little more water if skillet becomes dry before sprouts are done).
2. Increase heat to medium-high; add oil to skillet. Distribute lemon zest over sprouts. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes.
3. Remove from heat, then give a couple squeezes of lemon juice; toss with garlic powder, salt and pepper.

Caramelized Brussels Sprouts with Lemon image

Provided by Carol Perricone

Categories Vegetables

Time 25m

Number Of Ingredients 4

1/4 c olive oil, extra virgin
4 c brussels sprouts, trimmed and cut in half lengthwise
2 Tbsp water
juice from 1/2 lemon (about 1 tablespoon)

Steps:

1. In a 12-inch skillet, heat 3 tablespoons of the olive oil over medium heat. Arrange brussels sprouts in a single layer; cut side down. Drizzle with remaining olive oil and sprinkle generously with salt and pepper. Cover and cook for 3 minutes. Remove lid, and sprinkle sprouts with water. Cover and cook 2 minutes more. Sprouts should be just tender when pierced with a fork, and beginning to caramelize.
2. Remove cover and increase heat slightly. When cut sides are well-caramelized, shake pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.