Crispy Roasted Lemon Brussels Sprouts

Crisp-tender lemon Brussels sprouts are bright, fresh, and easy to make. This simple recipe uses shaved Brussels sprouts, a splash of low‑sodium broth to season and wilt them, and fresh lemon juice and zest for brightness. With only five main ingredients, it’s a quick, healthy side dish that works for weeknights, holiday tables, and meal prep.

Lemon Shaved Brussels Sprouts

This fat-free Brussels sprout preparation focuses on texture and bright flavor. The sprouts are shredded or thinly sliced, briefly sautéed in broth to develop a tender-crisp bite, then finished with lemon juice and zest. The method keeps the sprouts lively in both taste and mouthfeel—appealing even to people who usually avoid Brussels sprouts.

Ingredients

• Brussels sprouts: 2 pounds, ends trimmed and shredded or thinly sliced.
• Broth: 1/2 cup low‑sodium vegetable or chicken broth.
• Salt and pepper: Kosher salt and freshly ground black pepper, to taste.
• Lemon: Zest of 1 lemon and 1/4 cup fresh lemon juice (about the juice of one lemon).

How to Make Lemon Brussels Sprouts

1. Prepare the sprouts: Use a food processor with a slicing disk to shred the sprouts quickly, or halve and thinly slice them with a sharp knife. Pre-shredded sprouts from the store also work well.
2. Heat the broth: In a large, deep skillet set over medium-high heat, warm the 1/2 cup broth until it comes to a gentle simmer.
3. Cook the sprouts: Add the shredded sprouts to the skillet and season with salt and pepper. Sauté, stirring occasionally, until they are slightly wilted but still retain texture—about 8 to 10 minutes depending on thickness.
4. Finish with lemon: Remove the pan from the heat and stir in the lemon juice and zest. If preparing ahead of time, wait to add the lemon until just before serving so the bright flavor remains fresh.

Variations and Flavor Ideas

• With oil: This recipe works well without oil, but you can add 1 to 2 tablespoons of olive oil or butter at the start for extra richness.
• Garlic: Add 2 to 3 crushed or minced garlic cloves to the broth as it heats for savory depth.
• Cheese: Sprinkle grated Parmesan over the finished sprouts for a savory finish (omit for vegan versions).
• Heat: Add a pinch of crushed red pepper flakes while cooking for a touch of spice.
• Nuts and fruit: For texture, toss in toasted pecans or walnuts and a handful of dried cranberries just before serving.

What to Serve with Lemon Brussels Sprouts

These lemon Brussels sprouts pair beautifully with roasted and pan-seared proteins as well as classic holiday or weeknight sides. Their bright citrus flavor complements richer mains and sweet, starchy vegetables.

• Proteins: Roast chicken, pork tenderloin, turkey breast, or baked fish.
• Starchy sides: Mashed sweet potatoes, roasted squash, or creamy mashed potatoes.
• Holiday menus: Add to a Thanksgiving or Christmas spread to balance heavier dishes with freshness.

Make-Ahead and Storage

You can prepare these sprouts a few hours in advance to allow the flavors to meld and the texture to soften slightly. Gently reheat on the stovetop and stir in the lemon zest and juice right before serving to maintain the bright citrus flavor. Store leftovers in an airtight container in the refrigerator for up to four days; reheat on the stove or in the microwave until warmed through.

Recipe Summary and Nutrition

This lemon Brussels sprouts recipe yields tender-crisp, flavorful sprouts with minimal ingredients and fuss. It serves approximately 7 people at about 1 cup cooked per serving.

• Yield: About 7 servings (1 cup cooked each)
• Calories per serving: 59 kcal
• Protein: 4.5 g
• Carbohydrates: 12.5 g
• Fat: 0.5 g
• Fiber: 5 g

Enjoy these lemon Brussels sprouts as an easy, healthy side that brightens meals year-round. Adjust seasonings and add-ins to suit your taste—this is a flexible base recipe with plenty of room for variations.