Quick Lemon Brussels Sprouts
Sometimes we just don’t have an hour for roasted vegetables. I often walk in the door after a long day, too tired to put anything together. This is where this recipe comes in.
Slicing the brussels sprouts in half is the most work you’ll put into this dish. That’s what makes it so good. It’s easy to prepare, approachable for anyone’s cooking level, and produces great results (delicious brussels sprouts).
This recipe is also forgiving. Don’t have a shallot? No problem, use a quarter of a yellow or white onion. No onion? Try two to three cloves of garlic.
COOKING IN A CAST IRON SKILLET
I used a well-seasoned cast iron skillet to cook the brussels sprouts. I prefer not to use nonstick cookware for many reasons (will get into that another time).
How do you know if your cast iron skillet is well seasoned? It should not look dried out. It should be a nice, dark, shiny black. When your cast iron is well seasoned and oiled, it is naturally non-stick.
HOW TO CLEAN A CAST IRON SKILLET
When cleaning your cast iron skillet after every use, please add 1 teaspoon of oil and rub it into the pan with your hands or a paper towel. This will insure that when you cook with your pan, it doesn’t immediately soak in the oil your trying to cook with.
Your food sticks to the pan when your cast iron isn’t well seasoned and you are cooking with heat that is too high.
When I placed the brussels sprouts in the pan, I put them all face down. I do the same when I am roasting brussels. By placing them face down, I get more browning, better color, and the flavor profile I am looking for.
If you only have a large lemon, use half the zest and half the juice.
Remember, the ingredients you choose may be different from mine, so our results will vary. For your awareness I used Trader Joes Spanish Olive Oil, The Real Co Himalayan Sea Salt, and a Lodge Cast Iron Skillet. All other ingredients came from Trader Joes or Whole Foods Market.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING VEGETABLE SIDES
- Slow Cooked Collard Greens
- Turmeric Pearl Couscous Salad
- Curried Cauliflower Couscous Salad
- Easy Keto Coconut Kale
- Wild Rice Pilaf with Roasted Butternut Squash
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below or take a photo and tag me on Instagram with #starseedkitchen #highvibrationfoods.Print
When you want roasted brussels sprouts but don’t have the patience for roasting them, dry this quick cast iron skillet version.
- 1 lb Brussels Sprouts, trimmed and cut in half
- 2 T Olive Oil
- 1 Shallot, medium diced
- 1 Medium Lemon, juice and zest
- ½–¼ tsp Sea salt
- In a large skillet, heat the olive oil on high for 1 minute.
- Add the trimmed brussels sprouts. You should hear a nice sizzle when they hit the pan. Place lid on top of pan, and turn the heat to medium.
- Leave covered for 5 minutes. Stir to ensure even cooking. Cover for another 5 minutes. You should see good browning and caramelization.
- Add shallots and ¼ teaspoon of salt and lower heat to medium-low. Let cook for 1 more minute.
- Turn off the stove. Add lemon juice, lemon zest and more salt to taste.
Keywords: how to make lemon brussels sprouts, how to make quick brussels sprouts, lemon brussels sprouts fast, how to cook brussels sprout hash, cast iron skillet brussels sprouts
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.