Brussels Sprouts Recipe That Everyone Will Like

This is my absolute favorite Brussels Sprouts recipe. it’s super tasty, simple to make, and a healthy choice, too, so definitely give it a try.

Give this recipe a try and let me know what you think.

Brussels Sprouts Recipe Ingredients:

3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice
½ cup WATER
SALT and PEPPER, to taste

brussels sprouts recipe

Sear Brussels sprouts in a hot skillet for exceptional taste!

How to Cook Brussels Sprouts

Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don’t be shy with the olive oil.
Add Brussels sprouts.
They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.
Give this Brussels Sprouts Recipe a try and let me know what you think, and bon Appetit!

And if you’re still in the mood for foods that start with “B”, try this Beet Recipe.
brussel sprouts recipe

Brussels Sprouts Fun Facts:
-89% of all children despise Brussels Sprouts.
-3/4 of all convicted felons do not eat Brussels sprouts.
-Albert Einstein considered the Brussels Sprout to be the most compact cabbage, relatively speaking.
-Even children who dislike the taste of Brussels sprouts appreciate the vegetable for it’s “slingshotability”
-Every U.S. president has loved Brussels sprouts and eaten them routinely.

Thanks for checking out the recipe. If you liked it, press a button or two below and share it with your friends.
I appreciate it!
–Chef Buck


Brussels Sprouts Recipe That Everyone Will Like — 8 Comments

  1. Just made brussel sprouts using your recipe – it was delicious! Thank you for making my life significantly better.

  2. I was busy following your recipe from my computer in the lounge and dashing back and forth to the kitchen, when my neighbour shouted across the wall…asking what was the lovely smell? Needless to say I offered him a taster and he loved it so I forwarded your You Tube video and now your dish is making an impact in Windsor, Berkshire UK. Thanks so much. Cxx

  3. My husband and I love Brussels sprouts. But ours were soooo boring we didn’t know what to do to dress them up. We tried this. Now we agree there is no other way to eat them. Sometimes we just make a whole meal of just this. Somehow the Brussels sprouts, when cooked like this get just a nudge of a sweet flavor and none of that little bitter bite that you sometimes get when boiling them…
    I just stumbled on your channel this evening and I like your simple laid back way. The next thing I am trying is the onion rings. So thanks for your effort.

  4. Hi Buck, Just made your favorite recipe with brussel sprouts with the lemon zest and lemon juice. OMG! sooooo delicious. Brought it to my sisters for Thanksgiving. Everyone loved them even the ones that didn’t think they liked brussel sprouts. This will always be in my favorites and will make them often even thou it may not be a holiday! I love simple and delicious!

  5. I just sat and watched one hour of your video’s. You are so much fun to watch! Your knowledge of how to cook is contagious. You make me think I can do anything. I found myself laughing out loud at your humor. Thanks for a very well spent hour and I can’t wait to try your recipes.

  6. Loved the video you did. You are so interesting, I am going to check out more recipes you have.
    Also, this sounds so good I am going to make some tomorrow. Thanks

  7. I love trying new foods. I don’t remember ever eating brussel sprouts before but always willing to try new foods. This recipe was excellent! Thanks for sharing the recipe.

Leave a Reply to Anonymous Cancel reply