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Braised Brussel Sprouts with Lemon and Thyme


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Rate this recipe 4.4/5 (14 Votes)


  • 1 tablespoon unsalted butter $
  • 1 pound medium Brussels sprouts, trimmed and halved
  • 2 large shallots, thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted chicken stock, divided
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1 1/2 teaspoons chopped fresh thyme


Adapted from


Step 1

1. Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down; cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine remaining 2 tablespoons stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well.


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