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Buttery Brussels Sprouts with Loads of Lemon and Dill in a grey vintage bowl with spoon
Pan-Roasted Brussels Sprouts with Loads of Lemon and Dill
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This is the simplest one-pan winter side dish. Ever. These vibrantly coloured flavour bombs are so good you might want to make a whole batch just for you! Otherwise they are perfect for the holiday table, or with any meal.

Course: Side Dish
Cuisine: Vegetarian
Keyword: Brussels sprouts, Christmas, quick and easy
Servings: 4 servings
Calories: 103 kcal
Author: kellie anderson
Ingredients
  • 350 g Brussels sprouts washed, ends trimmed
  • 1 tbsp olive oil
  • 1 lemon
  • 10 g fresh dill plus more as liked
  • 1 tbsp unsalted grass-fed butter optional; more to taste
Instructions
  1. Halve or quarter the Brussels sprouts. Halve the lemon. Chop the fresh dill.

  2. Heat the oil in a wok or saute pan overly a fairly high heat. Add the prepped Brussels sprouts and stir fry for 4-5 minutes, or until golden and "caught" in places. Add a splash of water or hot vegetable stock if necessary to keep them from burning. Turn off the heat.

  3. Add the butter to the pan and toss well, then season with salt and freshly ground black pepper (and add some ground cardamom if you wish - about 1/8 teaspoon). Gently toss in the juice from 1/2 to whole lemon, chopped dill and serve immediately. I like it very lemony so I use a whole small juicy lemon - about 3 tablespoons. Start with half a lemon and taste a sprout, and add more if you wish.

Recipe Notes

These Buttery Brussels Sprouts with Loads of Lemon and Dill are best eaten freshly cooked. 

 

Variations:

Add slivered almonds, chopped walnuts or pine nuts - all toasted in hot pan or oven until golden

Add crumbles of Roquefort, or other strong blue cheese; or even vintage Cheddar

Add an 1/8th of a teaspoon of ground cardamom when stir frying. 

Add chopped chestnuts to the pan while the sprouts are cooking

Add crumbled cooked bacon (I like cooked tempeh bacon from Tofurky)

Throw in some salty, pan-crisped capers. 

Nutrition Facts
Pan-Roasted Brussels Sprouts with Loads of Lemon and Dill
Amount Per Serving
Calories 103 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 8mg3%
Sodium 49mg2%
Potassium 396mg11%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 3g3%
Protein 3g6%
Vitamin A 940IU19%
Vitamin C 91mg110%
Calcium 49mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.