Lemon Glazed Brussels Sprouts Recipes
BALSAMIC-GLAZED BRUSSELS SPROUTS
A tasty way to serve Brussels sprouts.
Provided by Barbara Zernicke
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
- Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
- Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 10.9 g, Fat 11.5 g, Fiber 3.2 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 120.2 mg, Sugar 3.9 g
LEMON-GLAZED BRUSSELS SPROUTS
Brussels sprouts get a creamy coating of MIRACLE WHIP, Dijon mustard and sour cream in this luscious lemon-glazed side dish.
Provided by My Food and Family
Categories Vegetable Recipes
Time 25m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 5
Steps:
- Cook Brussels sprouts in boiling water 8 to 10 min. or until crisp-tender. Meanwhile, mix remaining ingredients in large bowl.
- Drain Brussels sprouts. Add to sour cream mixture; toss to evenly coat.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 7 g
ROASTED BRUSSELS SPROUTS WITH PARMESAN AND LEMON
If you have never tried Brussels sprouts roasted, then you are in for a treat. They are sweet and tender on the inside, crispy on the outside, and flavored with Parmesan and lemon.
Provided by healthnut
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Trim the bottom 1/4 inch off each Brussels sprout, discarding the small woody stems. Remove any damaged outer leaves and quarter each sprout lengthwise.
- Combine Brussels sprouts, olive oil, salt, and pepper in a large bowl; toss to coat. Spread on a rimmed baking sheet.
- Roast in the preheated oven until the insides are tender and the outer leaves are slightly browned, 20 to 25 minutes. Transfer to a serving bowl; sprinkle with Parmesan cheese, lemon juice, and lemon zest.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 10.7 g, Cholesterol 4.4 mg, Fat 5.2 g, Fiber 4.4 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.4 mg, Sugar 2.6 g
LEMON-BUTTER BRUSSELS SPROUTS
Kick up these stovetop lemon Brussels sprouts with fresh lemon zest. Even my toddler will eat this up! - Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.
Nutrition Facts : Calories 207 calories, Fat 16g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 340mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 4g protein.
FAST LEMONY BRUSSELS SPROUTS
"The tangy lemon glaze and toasted almonds make this easy vegetable dish popular at my table," explains Trisha Kruse from her kitchen in Boise, Idaho. "It even pleases those who say they don't care for brussels sprouts."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.
Nutrition Facts : Calories 113 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP
Most recipes for bacon-wrapped Brussels sprouts call for holding everything together with toothpicks, but we skip that step. Setting the bacon seam-side down on the baking sheet makes it seal in the hot oven. The maple syrup glaze helps to make each bite sweet and caramelized.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
- Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
- Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
- Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
- Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.
LEMON-GLAZED BRUSSELS SPROUTS
Categories Citrus Vegetable Side Vegetarian Quick & Easy Lemon Fall Healthy Brussels Sprout Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine first 4 ingredients in large pot; cover and bring to boil over high heat. Reduce heat to medium. Cook until brussels sprouts are crisp-tender, about 10 minutes, stirring occasionally. Stir in lemon juice; cook uncovered until glaze coats brussels sprouts, about 1 minute. Season to taste with salt and pepper. Transfer brussels sprouts to bowl. Sprinkle with lemon peel and serve.
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LEMON-HONEY ROASTED BRUSSELS SPROUTS | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 15 mins
- Preheat the oven to 400 degrees . On a foil-lined baking sheet, toss the brussels sprouts with the EVOO; season with salt and pepper.
- Roast until lightly charred and crisp-tender, 30 to 40 minutes (depending on the size of the brussels sprouts).
LEMON GARLIC OVEN ROASTED BRUSSEL SPROUTS RECIPE
From unicornsinthekitchen.com
5/5 (5)Total Time 25 minsCategory Side DishCalories 214 per serving
- Add in the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper and coriander. Stir well to combine. Make sure every brussel sprout is coated with olive oil.
- Transfer them to a clean baking sheet. If you have time, flip them so the cut side is down. This will make the roasted brussel sprouts crispier.
ROASTED BRUSSELS SPROUTS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (138)Estimated Reading Time 6 minsServings 4
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
ROASTED BRUSSEL SPROUTS WITH LEMON AND GARLIC RECIPE
From bake-eat-repeat.com
4.3/5 (20)Total Time 28 minsCategory Side DishCalories 119 per serving
- In a large bowl toss together the trimmed brussels sprouts, lemon juice, lemon zest, garlic, olive oil, and salt. Stir until well combined.
- Turn the broiler on high. Sprinkle the brussels sprouts with the parmesan cheese. Broil for an additional 2-3 minutes, or until the cheese is melted.
LEMON GARLIC BRUSSELS SPROUTS WITH BALSAMIC GLAZE - HEALY ...
From healyeatsreal.com
5/5 (4)Total Time 25 minsCategory Side DishCalories 244 per serving
- Wash brussels sprouts and chop off stem end of each one. Then cut each brussels sprout in half lengthwise. Put the brussels sprouts in a skillet and pour a small amount of water in, just enough to come halfway up the brussels sprouts. You don't want to completely cover the brussels sprouts in water.
- Do not use a cast iron skillet (you never want to boil water in cast iron). Turn the heat on medium high and cover skillet (if you don't have a cover for your skillet, you can cover it with another large skillet). Let simmer until the brussels sprouts are tender, but not too soft or mushy.
- After 5-10 minutes of simmering pierce a brussels sprout with a fork to see if it is tender. If you can pierce the brussels sprout it is done. Strain the water out using a colander.
LEMON MAPLE BRUSSELS SPROUTS - FOXES LOVE LEMONS
From foxeslovelemons.com
4.6/5 (5)Total Time 33 minsCategory VegetablesCalories 154 per serving
- Preheat oven to 425 degrees F. Place brussels sprouts in cast iron or other oven-proof skillet; toss with oil. Transfer to oven and roast 10 to 12 minutes or until lightly browned and tender.
- Remove brussels sprouts from oven. Add Fresno pepper, almonds and maple syrup mixture to skillet; toss until well combined.
LEMON PARMESAN ROASTED BRUSSELS SPROUTS - THE KITCHEN PREP ...
From thekitchenprepblog.com
Cuisine AmericanEstimated Reading Time 4 minsCategory Side Dish
- In a small bowl or a jar with a leak-proof lid, combine lemon juice, olive oil, grated garlic and salt. Shake vigorously until the mixture is emulsified -- it'll look a lighter, opaque yellow.
- Toss together the roasted Brussels sprouts and arugula. Drizzle the mixture with vinaigrette and toss to coat. Sprinkle with Parmesan cheese before serving.
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