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Brussels Sprouts with Tangy Lemon Sauce

The unexpected tang of lemon offsets the sweetness of the Brussels sprouts, cooked until just barely tender.
Course Appetizer, Side Dish
Servings 15 People


  • 4 cups water
  • 3 lbs. Brussels sprouts
  • 3 tsp. red wine vinegar
  • 3 tsp. lemon zest
  • 1/3 cup fresh parsley chopped
  • 1/3 cup pimento (optional)
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper to taste


  • In a large pot, bring the water to a boil and add the Brussels sprouts.
  • Cover and cook until just barely tender, about 7 minutes.
  • While the Brussels sprouts are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsley and pimento in a small bowl.
  • Drain the Brussels' sprouts and transfer them to a serving dish, toss with the lemon mixture.