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CSA Day with a Side of Sauteed Brussels Sprouts with Lemon Vinaigrette

This dish just screams fall to me — so even though there were no Brussels sprouts in my CSA share this week, I couldn’t get these off my mind. When I first wrote about these Sauteed Brussels Sprouts with Lemon Vinaigrette, the photos just didn’t do them justice. I mean, when you have a dish this mouthwatering, the photos should make everyone drool. I’ll be the first to admit that the photos from my old post didn’t do that.

Fresh Brussels sprouts are cut into rounds. It really has to be fresh ones — I’ve tried this with frozen sprouts and it just didn’t do the dish justice.

Then they are sauteed until tender and browned in spots. Finally, sauteed garlic is whisked with lemon juice and olive oil. That dressing is tossed with the sprouts and voila! You have this amazing, droolworthy dish of tangy veggies.

This has been a staple dish at every family function since I first created it. Everyone in the family loves it. Scroll down for the recipe … you really want to try this.

Looking for ideas for your CSA produce this week? Try these.

Yield: 6 servings

Sauteed Brussels Sprouts with Lemon Vinaigrette

Sauteed Brussels Sprouts with Lemon Vinaigrette


  • cooking spray
  • 1 1/2 lbs Brussels sprouts, trimmed and sliced into 1/2 inch disks
  • sea salt and pepper, to taste
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice


  1. Warm a large skillet over medium heat. Spray with cooking spray and add Brussels sprouts. Salt and pepper. Cook, stirring frequently, for about 10 minutes, until the sprouts are softened and most are browned. Remove from heat, pour sprouts into a large bowl and set aside.
  2. Heat a small skillet over medium heat. Spray with cooking oil and add minced garlic. Cook, stirring and tossing for about 1-2 minutes, until fragrant and softened -- don't let it brown, or the garlic will become bitter. Immediately remove from heat and spoon garlic into a small bowl. Add olive oil and lemon juice. Whisk together until emulsified.
  3. Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
  4. Serve hot, warm or cold ... they're delicious no matter what the temperature is.
  5. Devour.

Christmas Menu: Prime Rib Recipes Guaranteed To Make Your Mouth Water — Lady and the Blog

Friday 23rd of December 2011

[...] Brussels Sprouts with Lemon Vinaigrette [...]

Thanksgiving Side Dishes: Lighter Ways to Make Your Favorites

Saturday 25th of December 2010

[...] on your holiday table with a side of greens. Though Brussels sprouts can be baked or roasted, Sauteed Brussels Sprouts with Lemon Vinaigrette will free up your oven for more important things – like the roasted pumpkin seeds you’ll snack [...]

quidquid quidquid

Thursday 30th of September 2010

Ohhhhh I'm drooling! I read that salting Brussels sprouts really well is the key to bringing out the flavor. I ADORE them! I blogged about a similar recipe here:

Cate O'Malley

Thursday 30th of September 2010

Brussels Sprouts is a new found "like" for me (last year) - this one looks delicious!


Thursday 30th of September 2010

I don't know many people that LOVE brussels sprouts, but I do! Like most veggies, I prefer the fresh, but the frozen work too. I actually have a bag in my fridge now so I'm going to try this out this week; thanks for the recipe.

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