Addictive lemon-tamari butter Brussels sprouts convert the skeptics at my table. Steamed sprouts get seared until their edges caramelize, then tossed in butter, lemon, and tamari until glossy.
Let’s be honest, Brussels sprouts have a bit of a reputation. Too often, they’re served as bland, mushy, and bitter little cabbages. But I’m here to tell you, it doesn’t have to be that way! This recipe is my secret weapon, the one that has single-handedly converted every Brussels sprouts skeptic I’ve ever met. The trick is simple: by halving or quartering the sprouts, we expose their beautiful, tender interiors, allowing them to cook evenly and soak up every drop of the incredible lemon-tamari butter sauce. The result is a vibrant, savory, and utterly addictive side dish that will have everyone asking for seconds.
Ingredients
• 1 pound / 450g (15.9 oz) Brussels sprouts
• 2 tablespoons / 28g (0.99 oz) unsalted butter
• 1 ½ tablespoons / 22ml (0.7 fl oz) fresh lemon juice
• 1 tablespoon / 15ml (0.5 fl oz) tamari or soy sauce
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Sprouts: Trim the tough ends off the Brussels sprouts and remove any yellowed or damaged outer leaves. Cut small sprouts in half and larger ones into quarters. Steam the sprouts for about 8-10 minutes, or until they are tender-crisp and bright green. Be careful not to overcook them into mush. Remove from the steamer and set aside.2. Sauté and Glaze: In a large skillet, melt the butter over medium heat. Add the steamed Brussels sprouts and sauté for 3-4 minutes, tossing frequently, until they begin to brown and caramelize in spots.3. Create the Sauce: Push the sprouts to the outer edges of the skillet, creating an open space in the center. Pour the lemon juice and tamari into the center of the pan. Let the mixture bubble and boil rapidly for about 30 seconds, or until it has reduced by about half and slightly thickened into a glaze.4. Toss and Serve: Stir the Brussels sprouts back into the center of the pan, tossing them thoroughly to coat with the glaze. Cook for one more minute, season with salt and pepper to taste, and serve immediately while hot.
Nutritional Information
• Serving Size: 1 of 4
• Calories: Approximately 110 kcal
• Key Nutrients: An excellent source of Vitamin K and Vitamin C, and a good source of fiber, folate, and antioxidants.
Pro Tips
• For the best sear, pat the steamed Brussels sprouts dry with a paper towel before adding them to the hot skillet.
• Don’t overcrowd the pan. Cook in two batches if necessary to ensure the sprouts sauté and brown rather than steam.
• Add 1-2 cloves of minced garlic to the butter and cook for 30 seconds until fragrant before adding the sprouts for an extra layer of flavor.
• For a bit of heat, sprinkle in a pinch of red pepper flakes along with the lemon juice and tamari.
FAQ
Q: Can I make this brussels sprouts recipe vegan
A: Absolutely. To make this recipe fully vegan, simply substitute the unsalted butter with a high-quality plant-based butter or two tablespoons of olive or avocado oil. The rest of the ingredients are naturally vegan.
Q: How can I add protein to make this a vegetarian main course
A: To turn this into a satisfying vegetarian main, toss in some crispy baked tofu, tempeh, or a can of rinsed chickpeas along with the sprouts. A sprinkle of toasted nuts or seeds like almonds or hemp hearts at the end also adds a great protein boost.
Q: What is the best way to store and reheat these brussels sprouts
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, avoid the microwave. Reheat them in a hot skillet or an air fryer for a few minutes until they are warmed through and slightly crispy again.
Q: Is this recipe gluten-free
A: Yes, this recipe is easily made gluten-free. The key is to use tamari, which is traditionally brewed without wheat. If you’re using soy sauce instead, be sure to choose a brand that is specifically labeled as gluten-free.
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Addictive Lemon-Tamari Butter Brussels Sprouts
Ingredients
Method
- Prepare the Sprouts: Trim the tough ends off the Brussels sprouts and remove any yellowed or damaged outer leaves.
- Cut small sprouts in half and larger ones into quarters. Steam the sprouts for about 8-10 minutes, or until they are tender-crisp and bright green. Be careful not to overcook them into mush.
- Remove from the steamer and set aside. 2.
- Sauté and Glaze: In a large skillet, melt the butter over medium heat.
- Add the steamed Brussels sprouts and sauté for 3-4 minutes, tossing frequently, until they begin to brown and caramelize in spots. 3. Create the Sauce: Push the sprouts to the outer edges of the skillet, creating an open space in the center.
- Pour the lemon juice and tamari into the center of the pan.
- Let the mixture bubble and boil rapidly for about 30 seconds, or until it has reduced by about half and slightly thickened into a glaze. 4.
- Toss and Serve: Stir the Brussels sprouts back into the center of the pan, tossing them thoroughly to coat with the glaze.
- Cook for one more minute, season with salt and pepper to taste, and serve immediately while hot.
- Don't overcrowd the pan.
- Cook in two batches if necessary to ensure the sprouts sauté and brown rather than steam.
- Add 1-2 cloves of minced garlic to the butter and cook for 30 seconds until fragrant before adding the sprouts for an extra layer of flavor.
