No ImageShaved Brussels Sprouts with Lemon

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  1. Sandra

    I made this yesterday but didn’t put the lemon zest in it. I also used chardonnay as the wine and added a qtr of thinly sliced yellow onion and it was DELICIOUS! There wasn’t any left so I am making it again this coming weekend.

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  2. Janie

    I just made this and it is wonderful! Very light and delicate flavors. I didn’t have mustard seeds so I subbed Nigella seeds (halved the amount) and subbed white zinfandel for the dry wine. I would like to make it exactly as you have it but this was so nice that I may always use my subs. Thank you for a new fav! What do you like to serve with it?

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  3. Jessica

    Can this be made ahead and then warmed before serving?

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  4. Catherine Ellis

    I so love this website. This recipe is one of my personal fav’s. Doesn’t matter if I leave out an ingredient or two it always tastes delish!

  5. Char H

    I just tried this recipe…. my gosh, I am so full! I did make a few adjustments… I didn’t have vermouth or dry wine, so I used white cooking wine and I didn’t have the seeds so I used fresh cracked pepper. It was a bit tart, so I threw in a pinch of brown sugar. This dish is fast, inexpensive and easy to prepare. Two forks up and a belly rub. I also decided to try the same basic recipe on a chicken breast, using a little less lemon juice and more zest… again, it was amazing. Definitely a palate pleaser! Thank you for this recipe!

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