Reviews (2)        Add Rating & Review     6 Ratings   5 star values:        1    4 star values:        3    3 star values:        2    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       05/06/2009   Absolutely delicious! Yummy and easy and to cook. My family enjoyed it.         Martha Stewart Member     Rating: Unrated       03/07/2008   This was very easy to cook. I was trying to find something with brussel sprouts that didn't have to be cooked with meat due to lent, and this was perfect with my baked Chilean salmon.

Back to Brussels Sprouts with Warm Lemon Vinaigrette All Reviews for Brussels Sprouts with Warm Lemon Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Brussels Sprouts with Warm Lemon Vinaigrette Recipe Summary Servings: 4

Ingredients Ingredient Checklist 2 tablespoons olive oil, plus more for drizzling 20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups) 1 teaspoon coarse salt Pinch freshly ground pepper 2 small shallots, peeled and sliced 1/2 cup water 2 tablespoons freshly squeezed lemon juice (about a half lemon) Zest of half a lemon

Gallery Brussels Sprouts with Warm Lemon Vinaigrette

Recipe Summary Servings: 4

Brussels Sprouts with Warm Lemon Vinaigrette

Brussels Sprouts with Warm Lemon Vinaigrette

Brussels Sprouts with Warm Lemon Vinaigrette

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons olive oil, plus more for drizzling 20 ounces brussels sprouts, trimmed, outside leaves removed and quartered (about 5 cups) 1 teaspoon coarse salt Pinch freshly ground pepper 2 small shallots, peeled and sliced 1/2 cup water 2 tablespoons freshly squeezed lemon juice (about a half lemon) Zest of half a lemon

Directions

Heat 2 tablespoons oil in a large nonstick skillet pan over high heat. Add Brussels sprouts to skillet. Cook, stirring occasionally, until dark golden brown in places, about 4 minutes. Add salt, pepper, and shallots, and cook for 30 seconds more. Add water, and cover. Reduce heat to medium-high, and cook until tender, about 4 minutes. Remove lid.

Add lemon juice, and drizzle with oil. Stir to combine well. Transfer to a serving platter, and garnish with lemon zest.

Reviews (2)

 Add Rating & Review     6 Ratings   5 star values:        1    4 star values:        3    3 star values:        2    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       05/06/2009   Absolutely delicious! Yummy and easy and to cook. My family enjoyed it.         Martha Stewart Member     Rating: Unrated       03/07/2008   This was very easy to cook. I was trying to find something with brussel sprouts that didn't have to be cooked with meat due to lent, and this was perfect with my baked Chilean salmon.

Reviews (2)

Add Rating & Review     6 Ratings   5 star values:        1    4 star values:        3    3 star values:        2    2 star values:        0    1 star values:        0

Add Rating & Review

6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

6 Ratings 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 3 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       05/06/2009   Absolutely delicious! Yummy and easy and to cook. My family enjoyed it.  

Martha Stewart Member     Rating: Unrated       03/07/2008   This was very easy to cook. I was trying to find something with brussel sprouts that didn't have to be cooked with meat due to lent, and this was perfect with my baked Chilean salmon.

    Martha Stewart Member

    Rating: Unrated 05/06/2009

Absolutely delicious! Yummy and easy and to cook. My family enjoyed it.

Rating: Unrated

Rating: Unrated 03/07/2008

This was very easy to cook. I was trying to find something with brussel sprouts that didn’t have to be cooked with meat due to lent, and this was perfect with my baked Chilean salmon.

All Reviews for Brussels Sprouts with Warm Lemon Vinaigrette

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brussels Sprouts with Warm Lemon Vinaigrette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest