Sauteed Brussels Sprouts with Lemon and Thyme
This sauteed Brussels sprouts recipe is the perfect combination of simple and flavorful. Brussels sprouts are quickly sauteed with a little lemon zest and fresh thyme until caramelized and tender, then topped with a sprinkle of parmesan.
Servings: 4
Ingredients
- 1 pound fresh brussels sprouts (trimmed and halved)
- 1 - 2 tablespoons olive oil or avocado oil
- 2 cloves garlic (finely grated)
- zest 1 lemon
- 2 tsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken or vegetable broth
- 2 tbsp finely grated parmesan (optional)
- juice 1/2 lemon
Instructions
- Heat a large sauté pan or or cast iron skillet over medium heat and add 1 tablespoon of olive oil. Add as many Brussels sprouts as will fit in one layer, cut side down, and cook until golden brown.
- Remove first batch and set aside. Finish the rest of the sprouts, adding another tablespoon of oil if the pan is dry. Keep a close eye, if the brussels sprouts brown too quickly turn heat down to medium low.
- Add all of the brussels sprouts back to the pan, add the garlic, lemon zest, and thyme. Cook 30 seconds, stirring, then and add the broth. Season with salt and pepper.
- Cover the pan with lid and cook until brussels sprouts are fork tender, about 7 - 10 minutes.
- To serve, squeeze over juice from 1/2 lemon and sprinkle with Parmesan cheese (if desired).
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