No ImageShaved Brussels Sprouts with Lemon

Did you make it? Rate it!

  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.

    • Elise Bauer

      Hi Sandra, I’m so glad you liked it, even without the lemon!

  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?

    • Elise

      Hi Janie, it would be great with chicken or pork!

  3. Jessica

    Can this be made ahead and then warmed before serving?

    • Elise

      Hi Jessica, you can prep the brussels sprouts with lemon juice a few hours ahead of time, but the dish should be made right before serving.

  4. arabella

    Made this last night and it was delicious! Even people who thought they didn’t like brussel sprouts really liked it.

    I used lemon juice from a container as we were out of fresh lemon. I also didn’t have any mustard seeds, so I skipped those, but I upped the wine and the freshly ground black pepper.

  5. dr bombay

    Made dish today for turkey day. Everyone raved, even the host who warned me he hated Brussels sprouts. Doubled the recipe and had to use an extra T of lemon juice and halved the lemon zest. Thanks much for this idea! Host offered six turkeys – 1 cajun, 1 italian herb, 1 super garlic, 1 garlic & ginger, 1 curry, and one super hot spicy (my favorite).

  6. Nina Zimmermann

    This is a rather unusual way to prepare brussels sprouts – it brings out the nutty flavour and disguises others. I liked it, though! The only problem I had was that of separating the leaves. The sprouts I can buy over here in Hamburg/Germany are so dense that they hardly fall apart, even when cut into thin slices…

    Anyway: thanks, Elise, for another good recipe!

  7. 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!

  8. 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!

  9. Megan

    I love brussel sprouts, but never steamed or boiled! I’ve been roasting mine in the oven for years now and love the results. But when I saw this recipe on your site, I wanted to give it a try. Chopping the sprouts was time-consuming, and I had to sub sherry for the wine as it was all we had in the house, but the result was SO DELICIOUS I will be committing myself to this recipe again! And again and again…

  10. Lynne

    This is a fantastic recipe and will be a permanent favourite. I used a little avocado oil infused with lime, poppy seeds, garlic granules and the thinly sliced brussels sprouts. It took about 10 minutes from start to finish and I have had them every night this week. Many thanks for the inspiring ideas.

  11. Terry B

    Brussels sprouts are suddenly turning up everywhere! My friend Laura made the following recipe [from Martha Stewart Living] for her Thanksgiving dinner and received rave reviews.

    Caramelized Brussels Sprouts and Chestnuts
    2 T unsalted butter
    1 T extra virgin olive oil
    2 lbs brussels sprouts, washed, trimmed and cut in bite size pieces
    3/4 lb shelled chestnuts (jarred, vacuum packed or frozen)
    1/2 c cider vinegar
    1/4 c chicken stock (low sodium if store-bought)
    1/4 c sugar

    Saute brussels sprouts in butter and oil over medium heat until golden, 15-17 minutes. Add chestnuts and cook, stirring occasionally, until sprouts are tender and browned in places, 20-25 minutes.

    Raise heat to medium-high. Add vinegar, stock and sugar. Cook stirring occasionally until liquid has reduced to a syrup, 4-5 minutes.

    Serves 8.

  12. Pam Sp

    I tried this recipe today and loved it. The combination of flavors was perfect. This is a keeper.

  13. Joni

    We tried these for dinner tonight. They were cooked properly, but had very little brussel sprout taste. DH remarked that that was good:) I think if I make them again, I’ll not use so much lemon. Thanks for the inspiration. I’ve been enjoying your posts and we love the Chipotle meatball recipe (although I’ve added chipotle to both the meat and the sauce because it didn’t have enough chipotle flavor for us otherwise:)).