This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
One of my all time favorite side dishes to celebrate autumn harvest and to make for holiday celebrations is browned Brussels sprouts with lemon. These are so good I could easily eat the entire recipe all in one sitting. (But shhh, don’t tell anyone I said that.) And Albertsons is your simple solution for your own holiday planning. You can purchase ingredients for your holiday meals (like these Brussels sprouts), prepared foods from the bakery and service deli, holiday treats, party trays, décor, greeting cards, gift supplies, etc. — all from Albertsons.
Even better? These Brussels sprouts are easier than easy to whip up, they don’t take lot of cook time, and they’re cheap!
If you want to up the ease factor, take advantage of Albertsons Grocery Delivery or DriveUp & Go™ services to order your groceries ahead of time and pick them up — all without having to go into the store yourself. That’s what I did for this recipe to save a little time, which was a huge bonus! Don’t forget to visit the Albertsons website for recipes, shopping, meal orders, etc.
Once you’ve got your veggies and any other ingredients you need back home, preheat your skillet, be sure to wash the sprouts, trim the bottoms off and discard any outer leaves. (You might want to give them another rinse after this step, too, just to ensure you’re cleaning off any residual dirt.) Then, slice your sprouts in half (or quarters if you’d prefer).
Once your skillet is nice and hot (I love my cast-iron skillet), add the oil and butter and sprouts and you’re off to the races! But don’t get too fired up yet — let the sprouts chill for a bit to give them their first browning.
Then, get your stir on. Shuffle those sprouts around a few times to evenly brown them on all sides. (I like mine extra browned, which you can see in my images. If you prefer a less-browned sprout, stir them more often.)
To give your sprouts the perfect bite — not too hard, not too soft, juuuust right — you’ll want to steam them. Toss in the water, put a lid on it, and let those little gems soften.
Last, but not least (because this is my absolute favorite part and what really makes this recipe sing), season your sprouts to taste with salt, pepper, (the optional pinch of nutmeg), and the ever-magical lemon juice.
I absolutely love a sprout that’s a little tart, so I opt for the larger amount of lemon juice. If you’re unsure how you’ll like it, start small and add more juice to taste. A large half of a lemon will typically give you plenty of juice. (And that leftover second half of the lemon will come in handy when you decide to immediately make this recipe again.)
Serve the sprouts warm and try not to devour them too quickly!
I shopped at Albertsons in my local area to get my ingredients, but you can also look for similar products at any of the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb, Safeway, and Vons.
- 2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 2 pounds fresh Brussels sprouts, trimmed and halved
- Kosher salt
- ¼ cup water
- 2 to 4 Tablespoons fresh lemon juice (I like mine tart so I usually use 4)
- Freshly ground black pepper
- Pinch of nutmeg (optional)
- Heat a 12-inch skillet over medium-high heat (I love my cast-iron pan for this). When it’s hot, add the oil and butter. As soon as the butter melts, add the Brussels sprouts and spread evenly around the pan. Sprinkle with salt and cook without disturbing until browned on the first side, about 3 minutes.
- Add the pinch of nutmeg if you'd like, and continue to cook, stirring the sprouts occasionally, until they’re well browned all over, another 5 to 8 minutes.
- Add the water, cover partially, and cook until tender, another 4 to 5 minutes (if the water evaporates completely during cooking, add more, 2 Tablespoons at a time). Don’t overcook; the sprouts shouldn’t be mushy.
- Season to taste with the lemon juice, salt, and pepper. Serve immediately or keep warm for up to 20 minutes. These are also delicious as leftovers.
