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Brussels Sprouts with Lemon and Thyme

Scott Phillips

Servings: 6

Who would expect that such a simple recipe with just a handful of ingredients could be so tasty? For a fancier, more formal version of this recipe, see Brussels Sprouts with Crème Fraîche and Pistachios.


  • 1-1/4 lb. Brussels sprouts
  • 2 Tbs. unsalted butter
  • 1/3 cup finely chopped shallot (from 1 large shallot)
  • Kosher salt
  • 1 tsp. finely grated lemon zest plus 1 Tbs. fresh lemon juice; more juice as needed
  • 2 tsp. finely chopped fresh thyme
  • Freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 80
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 160
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Protein (g): 3


  • Trim and halve the Brussels sprouts. Melt the butter in a 12-inch skillet over medium heat. Add the Brussels sprouts and shallots and stir until coated, about 1 minute.
  • Add 1 cup water, and season lightly with salt. Cover and steam until almost tender, about 7 minutes.
  • Uncover and simmer until the water evaporates, 5 to 7 minutes more. Stir in the lemon zest, lemon juice, and thyme. Season to taste with more lemon juice, salt, and pepper, and serve.


Rate or Review

Reviews (1 review)

  • cathy | 01/01/2021

    a pot of lemon thyme is great to have in the kitchen for this and other dishes. If you have a spot with enough light and humidity in the kitchen this makes very simple dishes a little special and it can be very decorative too.

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