Lemon Garlic Skillet Brussels Sprouts | Mostly Homemade Mom

Lemon Garlic Skillet Brussels Sprouts

April 13, 2016
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Fresh Brussels sprouts sauteed in olive oil, minced garlic, lemon juice, and lemon zest. The perfect side dish recipe!

So, we've had our cookware set since my bridal shower in 2007, almost 10 years. It was a really good set. It included a large frying pan, small frying pan, large saucepan, small saucepan, stockpot, and deep skillet. Glass lids for all of the pans and handles that stayed cool while cooking. The non-stick coating was amazing up until last year. 

I began noticing the stainless metal showing through on all the inside corners of the pans we used most often. It only got worse from there. I started having to use non-stick spray every single time I used any pot or pan. Then Paul went to use the deep skillet and accidentally burned some garlic. I scrubbed it out, put it through the dishwasher, and... RUST! All over the bottom of the pan! Ugh I was so upset. Seriously, that deep skillet and I were best friends in my kitchen.

So you know what? I bought myself a new set of cookware! I settled on this set called Simply by Calphalon. It came with the same number of pans I had before, nice glass lids and rubberized handles. I did notice that the deep skillet in this set isn't as deep as my old one, but it's been fine cooking my usual dinners in it so far. One added benefit to the new set is that it's oven safe, too. I'm sure that will come in handy!

One of the first things I made in the new set were these Lemon Garlic Skillet Brussels Sprouts. It seems Brussels Sprouts have been on sale at Aldi for a few weeks and I NEEDED to find an easy weeknight recipe for them. I know it's one of those veggies where you either take it or leave it. I take it, Paul leaves it - HA! That's fine, more for me! 

Lemon Garlic Skillet Brussels Sprouts

  • 1/4 cup olive oil
  • 2 lbs Brussels Sprouts, washed and sliced in half
  • 5 cloves garlic, minced
  • juice and zest of 1 lemon
Cooking Directions
  1. Heat olive oil over medium heat in skillet. Add Brussels sprouts and saute 12-15 minutes or until tender. Add garlic and lemon juice, saute one minute. Stir in zest and saute one more minute. Serve immediately.

This is a perfect side dish and makes a great leftovers, too!

So what kind of cookware do you have? Love it? Hate it? Fill us in on your recommendations below, I'd love to hear from you!

Make it a meal! Here's a great dinner plan for these awesome Brussels sprouts:

Grilled Citrus Herb Salmon

Easy Onion & Dill Biscuits

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