Quick + Easy Lemon-Garlic Brussel Sprouts (with a Tang)
Even though I’ve been working in the world of health and wellness for the past 7 years, I don’t think I met a brussels sprout I truly liked until about two years ago.
Crazy. I know.
I can’t even tell you where I was when I realized how much I like them. Apparently, it wasn’t that eventful 😛
What WAS eventful, was the day that I decided to take a crack at oven BBQ-ing some ribs and whipping up these brussels sprouts as a side dish.
I honestly didn’t have much of a plan (aside from throwing these in a pan with olive oil) when I was putting this together or experience cooking brussels sprouts, so this recipe was a 100% oops. But sometimes those “oopses” are just the best, aren’t they?! Well, at least, in this case, it was. These turned out so well that I all-together ignored the ribs on my plate so I could nibble on a few more brussels! What?! That is unheard of for me! But, it’s true. These babies do that to ya!
Let’s dive right in so you can make these in time for dinner!
I love this recipe because there is barely any prep involved. Sure, cooking + recipe developing are passions of mine, but the doesn’t mean that I don’t appreciate a good meal with a quick start and finish. In fact, those are probably my favorite kinds.
Start off by washing your brussels sprouts. Then, cut them in half, lengthwise.
Add both the olive and coconut oils to a large skillet over medium-low heat. You’ll want a skillet that’s large enough to lay down all of the brussels sprouts (cut side on the skillet). Crush the garlic. I like to use a garlic press, but you can manually mince them up if you prefer that method too. Toss them into the pan along with the oils and let them toast until golden brown. Stir constantly so that they don’t burn.
Once the garlic is toasted to a golden brown color, remove it from the skillet and set it aside for later.
Now, add in your brussels sprouts. Make sure the cut side is facing down. After about 12-15 minutes the cut side will also turn golden brown and the brussels sprouts will get nice and fork tender.
When those 12-15 minutes have passed and the brussels sprouts are fork tender, turn off the burner and add the salt, pepper & lemon juice. Mix everything well. Cover and move off the stove or to an unused burner. Let that steam for 10 more minutes.
Once it’s done steaming, uncover and add the toasted garlic back to the pan. Stir the toasted garlic into the brussels sprouts.
I, myself, am a complete lemon-head. If you’re like me and just love, love, love sour and tangy flavor profiles, then you are REALLY going to like this recipe.
It’s a little sour.
It’s a lot tangy.
It’s full of vitamin C, folate, potassium, and is a great source of fibre.
This recipe may only contain 6 ingredients, but together, they create one of the most full-bodied veggie side dishes I’ve ever tasted! I suppose this exemplifies the KISS acronym, right? Sometimes the simplest things also turn out to be the most pleasurable. And, that is certainly true of this dish 🙂
Serve warm + enjoy!
If you like this post and/or give this recipe a try, let me know! Leave a comment, rate it (once you’ve tried it), and tag a picture #codetowellness #eatmovethink on Instagram so I can see your kitchen samurai skills!
- 1 lbs brussels sprouts, halved lengthwise
- 1 1⁄2 Tbsp coconut oil
- 1 1⁄2 Tbsp olive oil
- 3 cloves garlic, crushed
- salt and pepper
- juice of 1 lemon
- Melt coconut and olive oil in a large skillet over medium-low heat.
- Crush the garlic and add it to the pan. Stir constantly as you let it toast to a golden brown. You may see some foamy looking bubbles. No big deal at all. That's normal. When golden brown, remove from the pan and set to the side.
- While the garlic is toasting slice all the brussels sprouts in half.
- Once you've removed the toasted garlic, add the brussels sprouts cut side down. Cook for 12-15 minutes (no stirring necessary). They should be nice and tender by then and when flipped over they'll have a nice toasty brown color to them as well.
- Add salt, pepper and lemon juice. Stir and cover.
- Turn off the heat and move off the stove or over to an unused burner.
- Let the brussels sprouts steam with the top on for 10 minutes.
- Uncover, add back in the toasted garlic, and mix well.
- Serve warm and enjoy!