I’m a big fan of Brussels sprouts, and this Brussels sprouts with lemon recipe is one of my favorites. Tender sprouts tossed with lemon, chives, and butter make a bright, elegant side that pairs well with rich mains and holiday menus.
I didn’t grow up eating Brussels sprouts, so discovering them later felt like a delicious surprise. Over the years I’ve tried many preparations; this simple, savory version consistently wins over my family. If you prefer a heartier variation, try my skillet-style Brussels sprouts with bacon and shallots.
This recipe is easy to prepare, make-ahead friendly, and always welcome at holiday tables. The lemon zest gives a fresh lift while the butter adds a silky finish. Chives introduce a gentle onion note without overpowering the sprouts.
Because it is quick to assemble and reheats well, it’s a great choice for busy gatherings. You can prepare the sprouts and butter mixture a few hours in advance and finish them at the last minute.
If you have guests who are unsure about Brussels sprouts, this lemony, buttery version often converts skeptics.
In this Article
- A Note From Giangi
- Key Ingredients
- Step-by-step instructions on how to make this delicious Brussels sprouts recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this Brussels sprouts recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this Brussels sprouts with lemon recipe, you may want to try my other recipes
- VIDEO: COOK ALONG WITH ME
- Brussels Sprouts with Lemon (recipe)
A Note From Giangi
Easy recipe: ready in about 15 minutes from start to finish.
Perfect for holidays: a classic Thanksgiving side that complements turkey and hearty gravies.
Make-ahead friendly: prepare up to four hours ahead and reheat gently just before serving.
Great year-round: don’t wait for a holiday—this bright side is lovely any time.
Key Ingredients
This recipe uses a short list of simple, pantry-friendly ingredients. Choose the freshest produce you can find for the best results.
Brussels sprouts: the main ingredient. Smaller sprouts tend to be sweeter and more tender. Trim the stem ends, remove any loose or damaged outer leaves, and halve them for even cooking.
Lemon zest and juice: the zest adds fragrant citrus oil and color. A squeeze of lemon juice is optional but adds brightness just before serving.
Chives: finely sliced chives provide a delicate onion-like flavor that complements the lemon and butter without overwhelming them.
Unsalted butter: I recommend unsalted so you can control seasoning. The butter gives the sprouts a rich, silky finish.
Step-by-step instructions on how to make this delicious Brussels sprouts recipe
Assemble your ingredients before you begin. The method is straightforward and comes together quickly.
- Trim the sprouts by removing any damaged outer leaves and cutting off the stem ends. Halve each sprout for even cooking.
- Bring a large pot of salted water to a rolling boil. Add the halved sprouts and cook until just tender, about 5 minutes—avoid overcooking so they don’t fall apart. Drain well.
- While the sprouts cook, combine 1/2 cup finely sliced fresh chives, 1 tablespoon lemon zest, and 8 tablespoons softened unsalted butter in a small bowl. Mix until evenly distributed.
Make-ahead tip: At this point you can cover the butter mixture and the drained sprouts separately and refrigerate for up to 4 hours. Bring back to room temperature before finishing.
- Return the drained sprouts to the pot over medium-low heat. Add the chive-and-lemon butter and stir until melted and the sprouts are evenly coated.
- Season with salt and freshly ground black pepper to taste. Serve immediately. Optionally, finish with a light squeeze of lemon juice for extra brightness.
Giangi’s Pro Tips
- Watch the cooking time closely so the sprouts remain tender but intact.
- To reduce the strong odor sometimes released when boiling sprouts, add a quarter or half lemon to the cooking water; the lemon helps absorb and neutralize the smell.
- Choose the smallest, freshest sprouts you can find for the mildest, sweetest flavor.
What dishes can you enjoy with this Brussels sprouts recipe?
This lemony side pairs beautifully with roasted or stuffed turkey, mushroom-based gravies, and other classic holiday sides. It also works well next to roasted potatoes, cranberry condiments, or crusty bread with cheese and herbs.
Serve it alongside a centerpiece roast or as part of a composed weeknight dinner—its bright flavor balances richer mains and heavier sauces.
Variations and Substitutions
This recipe is intentionally simple, but you can make a few small changes to suit your taste.
Substitute very finely sliced scallions for the chives if needed, but use sparingly so they don’t overpower the delicate lemon-and-butter balance. Grated lemon peel works well if you don’t have a zester.
Storing and Reheating
Store: Cool leftovers and keep them in an airtight container in the refrigerator for up to three days.
Reheat: Let chilled sprouts come to room temperature, then reheat gently in a skillet with a small pat of butter over low heat, stirring until warmed through.
Frequently Asked Questions
What can I do to eliminate the sprout smell during cooking?
Add a quarter or half of a lemon to the boiling water when cooking Brussels sprouts; the lemon helps absorb the sulfurous aroma.
Are Brussels sprouts the same as cabbage?
They are not the same vegetable, but they belong to the same Brassica family, which includes cabbage, broccoli, cauliflower, kale, and collards.
Are Brussels sprouts good for you?
Yes. Brussels sprouts are a nutritious vegetable that provide fiber, vitamin C, vitamin K, and folate.
If you enjoy this Brussels sprouts with lemon recipe, you may want to try my other recipes
Roasted Sweet Potatoes, Brussels Sprouts and Cranberries
Roasted Brussels Sprouts with Balsamic Glaze
Herb Bread
VIDEO: COOK ALONG WITH ME
A video demonstration is available to walk through the recipe step by step.
Brussels Sprouts with Lemon
Ingredients
- 1/2 cup fresh chives, finely sliced or chopped
- 1 tablespoon lemon zest
- 8 tablespoons unsalted butter
- 2 pounds Brussels sprouts, halved
- 1 tablespoon lemon juice (optional)
Instructions
- In a small bowl, combine the chives, lemon zest, and unsalted butter. Mix until well blended.
- Bring a large pot of salted water to a full boil. Add the Brussels sprouts and cook until tender but still intact, about 5 minutes. Drain thoroughly.
At this point, the recipe can be prepared up to 4 hours ahead. Cover the butter mixture and the sprouts separately and let them sit at room temperature.
- Return the drained sprouts to the pot over medium-low heat. Add the butter mixture and stir until the butter melts and coats each sprout.
- Season with salt and pepper to taste and serve, finishing with a squeeze of lemon juice if desired.
Equipment
- Small bowl
- Large pot
- Colander
- Chef’s knife
- Microplane or zester
Notes
- Do not overcook the sprouts; they should remain tender yet intact.
- Adding lemon to the cooking water helps reduce the strong odor that can develop when boiling Brussels sprouts.
- Choose small, fresh sprouts for the mildest flavor.
Nutrition
Calories: 151 kcal | Carbohydrates: 11 g | Protein: 4 g | Fat: 12 g | Fiber: 4 g | Vitamin C: 100 mg
Nutritional figures are estimates.
- Course: Sides, Vegetables
- Cuisine: American
- Occasion: Thanksgiving
- Season: Fall, Winter
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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