Lemon Brussels Sprouts

6 servings

Lemon Brussels Sprouts

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  • Prep Time


  • Total Time


  • Servings



  • 16

    oz fresh Brussels sprouts

  • 2

    shallots, thinly sliced

  • 2

    lemons, for juice

  • 3

    T Publix Lemon-Herb Finishing butter, divided

  • ¼

    c pine nuts

  • ½

    t kosher salt

  • ¼

    t pepper

  • 1

    T lightly dried organic parsley (Gourmet Garden), finely chopped

  • c Caesar Parmigiano Yogurt Dressing (Bolthouse Farms)

  • ¼

    c shaved Parmesan cheese


Remove stem end from Brussels sprouts & cut each in half. Slice shallots; squeeze lemons for juice (1/4 c). Preheat LG sauté pan on med 1-2 min. Place 2 T butter in pan, then place Brussels sprouts flat side down in pan; cook 1-2 min until golden. Add shallots; cook 2-3 more min, stirring occasionally until Brussels sprouts are tender when pierced with a fork. Reduce heat to low. Add lemon juice, remaining 1 T butter, pine nuts, salt & pepper; cook 1-2 min until butter melts & lemon juice evaporates. Chop parsley. Remove pan from heat; stir in dressing, parsley & cheese until blended. Serve.


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