Day 187: Brussels Sprouts with Lemon & Parmesan

See the X in the stem end?

That's one trick to cooking Brussels sprouts evenly, inside as well as out. The other is to select sprouts which are similar in size. I happen to like the teeny-tiny bite-size ones.

The lemon/Parmesan treatment was "okay" but forgettable.

Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 8 (a few seem to go a long way)

1 pound Brussels sprouts
Juice of a lemon
Bit of grated Parmesan cheese
Salt and pepper

Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.

Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.)

Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.)

Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.


~ more Brussels sprouts recipes ~

Per Serving: 29 Cal (10% from Fat, 26% from Protein, 64% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 5 g Carb; 2 g Fiber; 33 mg Calcium; 1 mg Iron; 26 mg Sodium; 1 mg Cholesterol, Weight Watchers 0 points

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Fall is time for Brussels Sprouts!...I like this recipe--simple and allows their flavor to shine...Have you ever tried to prepare them where they're all cut up, kind of like slivers of the leaves? I keep running into recipes for that, and that would solve my problem of some of the them seeming to cook way before others...

  2. Lisa - I love Brussels too and agree, yes, they're so perfect for fall (and at least according to my mother and her English heritage, Christmas dinner). I've got braised Brussels bookmarked somewhere, sounds similar to what you're suggesting. This version lemon/parmesan thing was actually a "save" because the intended brown sugar/butter/pecan glaze scorched when I left the pot unattended too long. Both will hit the site some time soon, I suspect. Thanks for stopping in -- yours is a new site for me, I've RSSd it and will pay attention now!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna