Lemon-Steamed Brussels Sprouts

2 cups Brussels Sprouts
1-2 Lemons, sliced horizontally thinly
1 tsp Black Pepper
4 cloves Garlic, thinly sliced
1 tsp Salt


  • Trim the dark bottoms off the Brussels Sprouts
  • In the Steamer, place a layer of the Lemon slices, and sprinkle with the Black Pepper
  • Add the Brussels Sprouts and Garlic, and liberally sprinkle the Salt.
  • Steam until the Brussels Sprouts turn bright Green, and are fork-tender–about five minutes.

Serves 2-3.

NOTES: Overcooking the Brussels Sprouts turns them a nasty color green. They are still edible, just not as visually appealing. You can also add herbs on top of the Lemons as well, when steaming.


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2 CommentsLeave a comment

  1. […] Chicken in Dijon Cream Sauce Inspired by and dedicated to Chef Philippe Fallait and his wife Mary Chicken in Dijon Creme Sauce with Lemon-Steamed Brussels Sprouts […]

  2. Brussels Sprouts on FoodistaBrussels Sprouts

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