I don’t care what anyone says; Brussels Sprouts are delicious! Here is a recipe for one of my very favorite ways to make Brussels sprouts! Come to think of it…. this is the only way I ever make them because it’s that good. I use lemon juice and brown sugar in this simple recipe- it gives the seared sprouts a nice sweet flavor, that’s not too lemony.
This dish has been made for many Thanksgivings and Christmas’ over the past few years as both sides of my family continue to ask for it! I made them today for my lunch so I could grab a few pictures and share this recipe with you. (Are you digging my higher-quality pictures recently? I got a new camera and taking pictures of food is SO much fun!).
As many of my recipes are, this one is a “little-of-this, little-of-that” kind of recipe. It’s not hard to make without exact ingredients… it all depends on how much you want to eat.
Caramelized Brussels Sprouts
- Brussels sprouts
- 1 Lemon
- Olive oil
- Sea salt
- Brown sugar (about 1 tablespoon, depending on how many sprouts you have)
- Start by trimming and cutting the sprouts: I like to cut the bottom stem off, then slice them in half, then remove the outer layer of leaves.
- Stick the sliced sprouts in a steamer for about 5-6 minutes.
- Once they are lightly steamed, heat some olive oil in a skillet and sear the sprouts.
- Don’t stir them, instead cook one side until they are browned, then flip each sprout over to sear the other side.
- Squeeze lemon juice over the sprouts on each side. Season lightly with salt, pepper, and sugar on each side as well.
- One each side is nice and golden brown, serve with a light sprinkle of brown sugar over the top.