Sauteed Brussels Sprouts with Lemon and Thyme

5 from 1 vote

Sauteed Brussels Sprouts with Lemon and Thyme

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.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 155kcal

Author: Sally Cameron

Equipment

Saute pan or fry pan with lid

Ingredients

1 ½ pounds fresh brussels sprouts
2 tablespoons olive oil or avocado oil divided use
¾ cup broth chicken, vegetable or turkey
2 large garlic cloves finely chopped or zested
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

Instructions

Prep

Trim the end of the brussels sprouts and remove any rough outer leaves. Cut the sprouts in half top to bottom.

Cook

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. Don't crowd the pan. If the pan gets dry, add a little more oil.
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.

Notes

For sautéing the Brussels sprouts, olive oil and unsalted butter is another delicious combination.

Nutrition