Lemony brussels sprouts

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25 min


8 to 10 servings

* PLUS Cooking time: 7 minutes


  • 1.5 kg brussels sprouts
  • 2 tbsp olive oil
  • 1 tsp salt
  • pinches freshly ground black pepper
  • 1 to 2 lemons


  • Bring a large wide saucepan of water to a boil. Meanwhile, trim tough outer leaves and hard stems from sprouts and discard. Cut sprouts in half. When water is boiling, add sprouts. Cook 3 minutes, then drain. Pat dry with paper towels or, if not using right away, rinse with cold water. Store sprouts in plastic bags. Seal and refrigerate up to 2 days.
  • Just before serving, heat oil in a large wide saucepan over medium-high heat. When hot, add sprouts. Sprinkle with salt and pepper. Stir often until sprouts are as tender as you like, 4 to 7 minutes. Meanwhile, squeeze 1/4 cup (50 mL) juice from lemon. Drizzle sprouts with juice, then remove from heat. Taste. Add more salt and pepper, if needed.

Nutrition (per serving)

  • Calories
  • 83,
  • Protein
  • 3.8 g,
  • Carbohydrates
  • 13.4 g,
  • Fat
  • 3.5 g,
  • Fibre
  • 5.3 g,
  • Sodium
  • 261 mg.

For many Canadians, it wouldn’t be Christmas without brussels sprouts! Check out the variations for a jazzier twist on an old favourite.


Following the recipe above, try these:

Zesty orange

Finely grate 1 tbsp (15 mL) peel from 1 orange. Peel orange. Cut out segments. Stir into sprouts before removing from heat.

Bacon and jalapeno

Follow recipe above but reduce salt to 1/2 tsp (2 mL). Stir 4 slices crispy chopped bacon and 2 tsp (10 mL) chopped pickled jalapeno peppers with sprouts before removing from heat.