Lemon Thyme Brussels Sprouts

Love brussels sprouts? Here’s another way to enjoy them. Lemon thyme brussels sprouts are a light and easy side dish. Simply cook in a little olive oil until browned on one side, finish with broth, herbs, lemon zest and if desired, finely grated Parmesan cheese. Skip the Parmesan for dairy-free. For that cheesy flavor but no dairy, use my dairy-free cheesy sprinkle.

Lemon Thyme Brussels Sprouts

I love brussels sprouts roasted, sautéed, shaved thin into salads, just about any way you can prepare them. While I created this recipe for Thanksgiving, it’s good anytime brussels sprouts are in season. Thanksgiving dinners can be heavy duty with mashed potatoes, sweet potatoes, dressing, turkey and gravy, not to mention dessert. This year I decided on a lighter vegetable side dish. They came out so good, I knew you’d enjoy them. Plus, this is cooked on your stovetop, not in the oven, so if your oven is busy, no problem.

About Meyer Lemons

Right up there with my love for brussels sprouts is Meyer lemons. Meyer lemons have a sweeter, almost floral flavor versus a regular Eureka lemon. You can tell a Meyer lemon quickly by their smooth thin-skin with a deep yellow color, almost like an egg yolk. It was agricultural explorer Frank Meyer who discovered this hybrid citrus in China in 1908 and brought them to the U.S. Use Meyer lemons any way you use regular lemons. I love to use them in my cold-pressed green juices and to make preserved lemons. Here’s a fun link on 100 thing to do with Meyer Lemons. If you can’t get Meyer lemons, use a regular lemon.

Health Benefits of Brussels Sprouts

A diet high in vegetables promotes health, so finding new ways to enjoy them makes achieving that goal easy. These little green gems are high in fiber, vitamins (K & C), and minerals. In particular Brussels sprouts contain kaempferol, an antioxidant that may reduce cancer growth, decrease inflammation and promote heart health,. Some studies report that brussels sprouts may protect against cancer. This member of the brassica (or cruciferous) family is good for you. For a list of other veggies in this group, read here.

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Lemon Thyme Brussels Sprouts

Fresh flavored lemon thyme brussels sprouts are great for Thanksgiving or any time. Made in just minutes on the stovetop, serve with roast turkey, chicken or ham. For a non-dairy option, skip the Parmesan or use my non-dairy cheesy sprinkle. If you can get Meyer lemons, they are wonderful.

Course Side Dish

Cuisine American

Keyword Brussels Sprouts, Vegetables, Lemon, Thmye

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 1 1/2 pounds fresh brussels sprouts
• 2 tablespoons olive oil divided use
• 3/4 cup broth chicken or turkey
• 2 large garlic cloves finely chopped
• 1 whole lemon finely zested
• 1 1/2 teaspoons finely chopped thyme leaves or 1/2 teaspoon dried
• 1/8 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons finely grated Parmesan cheese optional

Instructions

• Trim the end of the brussels sprouts and remove any rough outer leaves. Cut the sprouts in half top to bottom. Heat a large saute or fry pan over medium heat and add 1 tablespoon of olive oil. Add as many brussels sprouts as will fit in one layer, flat side down, and cook until golden brown. Remove first batch to a bowl and finish with the rest of the sprouts. As the pan gets dry, use the other tablespoon of oil. If your sprouts brown too quickly turn heat down to medium low. 
• Add all brussels sprouts back to the pan, add the garlic and cook 30 seconds, stirring, then and add the broth. Scatter half of the lemon zest and  thyme over the top along with salt and pepper. Cover the pan with a lid and cook until brussels sprouts are tender when pierced with the tip of paring knife, 5-7 minutes. To serve pour into a bowl and sprinkle with remaining lemon zest and  Parmesan cheese. 

Notes

When I make this for Thanksgiving I use homemade turkey broth for rich flavor, but chicken broth works fine. These are best made right before serving, but can be made ahead an re-heated in a warm oven, covered, until heated through.