Lemon and Garlic Brussel Sprouts


Brussel sprouts, you either love them or you hate them. I am the former, my husband is the latter, which means more for me!


I truly believe if you try brussel sprouts, that are cooked correctly (not cooked until they are soggy), with some complementary flavours, there is no reason why you shouldn’t like them. I am yet to convince Aaron of this…one day he’ll come around…

These sprouts literally take about 5 minutes and are a great accompaniment to any meal. And, there will be many more brussel sprout recipes to come, so stay tuned!


Serves 4

  • 20 brussel sprouts
  • 1 tbs butter
  • 1 tbs olive oil
  • 4 cloves garlic, crushed
  • Zest and Juice of 1 lemon
  • Salt and pepper


  1. Trim the bottom of the brussel sprouts and cut each sprout in half.
  2. Heat a medium sized saucepan with a lid over medium heat and add oil and butter. Once the butter is melted, add the crushed garlic and place the sprouts into the saucepan, cut side down.
  3. Add the lemon zest and 3/4 of the juice and place the lid on. Cook for ~2 minutes, give the frypan a shake and cook for a further 1-2 minute or until brussel sprouts have deepened in colour. DO NOT OVERCOOK!
  4. Once sprouts are cooked, place into a serving dish and add remaining lemon juice and salt and pepper to taste.

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