Lemon Butter Brussels Sprouts
A great green side
by Andrea Alden
Sauté in a Cast Iron Skillet
- 1 lb. Brussels sprouts, cleaned and halved
- ½ of a fresh lemon
- 2 tbsp. butter, divided
- 1 tbsp. oil
- salt and lemon pepper to taste
Zest the lemon half, setting it aside for later. Add the oil and 1 tbsp. of the butter to the skillet. Add the Brussels sprouts and sauté them over low heat for about 5 to 7 minutes, or until they caramelize and soften.
Add the salt and lemon pepper to taste; squeeze the lemon juice from the lemon into the skillet too. Cook another 2 to 5 minutes.
To serve, top with the last tablespoon of butter and sprinkle with lemon zest.
These Lemon Butter Brussels Sprouts were delicious. They’re bright and colorful. The buttery-lemon zing dances on your tongue without overpowering any of the other parts of the meal. I will definitely be making these again. Happy Grilling!