Sautéed Brussels sprouts with lemon and thyme are a light and easy side dish. Yet another way to enjoy them besides roasting them. No oven space required. Simply cook in a little olive oil until browned on one side, finish with broth, herbs, and lemon zest. They taste wonderful! Finish with a dusting of grated Parmesan cheese.
I love Brussels sprouts! Roasted, sautéed, shaved thin into salads, just about any way when they 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.
This recipe serves 4.
- 1 ½ pounds of fresh whole Brussels sprouts
- Olive oil
- Broth (chicken, vegetable or turkey)
- Garlic cloves
- 1 lemon
- Fresh or dried thyme leaves
- Salt and pepper
- Grated Parmesan cheese (optional)
Buying Brussels Sprouts
When buying Brussels sprouts, I prefer to pick from loose piles at the store so I get sprouts that are approximately the same size. If not, bagged are fine and usually close in size. The big stalks are popular but they have tiny to huge sprouts so I generally pass. Skip sprouts with yellow or brown edges, and they should look moist and bright green.
Trim a bit off of the root end of the sprout and peel off any withered out layers, then cut them in half. This can be done a day ahead of time, then refrigerate in an airtight container until ready to cook. Chop your thyme, garlic get the broth and Parmesan ready.
Heat up a large pan with a flat bottom, like a large saute pan. Add a little olive oil and place sprouts in cut side down in a single layer. If they don't all fit, do them in two batches. Cook until they are lightly browned. If the pan gets dry, add a little more olive oil.
After browning, add garlic and cook briefly, then add chicken or vegetable broth, lemon zest, thyme, and sea salt, then cover. Brussels sprouts steam finish in just a few minutes. Test for doneness by piercing them with the end of a paring knife. They should be tender.
For serving, sprinkle finely grated Parmesan cheese over the top. Skip the Parmesan for dairy-free. For that cheesy flavor but no dairy, use my dairy-free cheesy sprinkle.
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.
More Brussels Sprouts Recipes
For another nice fall side, try this maple roasted acorn squash.
Sauteed Brussels Sprouts with Lemon and Thyme
- Saute pan or fry pan with lid
- 1 ½ pounds fresh brussels sprouts
- 2 tablespoons olive oil divided use
- ¾ cup broth chicken, vegetable or turkey
- 2 large garlic cloves finely chopped
- 1 whole lemon finely zested
- 2 teaspoons finely chopped thyme leaves or ¾ teaspoon dried
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons finely grated Parmesan cheese optional
- 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.
Finish and Serve
- 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.