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.
- Eggplant – Roasted Beets, Leeks and Eggplant
- Potatoes – “Baked” Potatoes on the Grill; German Potato Salad
- Butternut Squash – Butternut Squash Soup
- Corn – Balsamic Tomato, Corn and Cucumber Panzanella
- 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
- 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.
- 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.
- Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
- Serve hot, warm or cold ... they're delicious no matter what the temperature is.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.