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Lemon Brussel Sprouts

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Crisp-tender Lemon Brussel Sprouts are light and bright, made with shaved brussels sprouts, broth, lemon juice, and zest. Just 5 ingredients!

Lemon Brussel Sprouts

Lemon Shaved Brussel Sprouts

This fat-free Brussels sprout recipe is all about texture and brightness, and these crisp-tender shaved Brussels sprouts will convince any skeptics to try them (My aunt, who is not a sprouts fan, loved them). The broth helps season the sprouts and wilts them faster. They’re a delicious, healthy side dish and a great addition to your Thanksgiving table. They’re also gluten-free, dairy-free and vegan! For more shredded Brussels sprouts recipes, try my Roasted Parmesan Brussels Sprouts, Shaved Brussels Sprouts with Pancetta and Cacio e Pepe Brussels Sprouts.

Why This Works

  • Bright, flavorful and delicious way to prepare brussels sprouts
  • Dairy-free, gluten-free, vegan, vegetarian, whole30 approved
  • Only 5 ingredients!
  • Weight Watchers 0 points!
  • Easy side dish
brussels sprouts with lemon, salt and broth

Lemon Brussel Sprouts Ingredients

  • Brussels Sprouts: Trim the ends off two pounds of Brussels sprouts.
  • Broth: Use a half cup of low-sodium vegetable or chicken broth.
  • Salt and Pepper season the sprouts.
  • Lemon: Zest one lemon and then juice it.

How to Make Lemon Brussel Sprouts

  1. Heat the broth over medium-high heat in a large, deep skillet. Once it simmers, add the sprouts and season with salt and pepper.
  2. Sauté the Brussels sprouts, stirring occasionally, until they are slightly wilted but still have some texture. Remove the pan from the heat.
  3. Lemon: If serving immediately, stir in the lemon juice and zest. If making in advance, stir in the lemon right before serving the sprouts hot or warm.


  • Oil: This lemon Brussel sprout recipe worked out much better without any oil, so I left it out. Feel free to add some if you wish.
  • Garlic: Add three large garlic cloves or two tablespoons of minced garlic to the broth.
  • Parmesan: Top the Brussels sprouts with grated parmesan cheese.
  • Spiciness: Add some crushed red pepper flakes for some heat.

What is the easiest way to shred Brussels sprouts?

If you have a food processor, the fastest way to shred Brussels sprouts is to attach the slicing disk. Then, throw in the sprouts at the top, and the machine will do all the work for you.

If you don’t have a food processor, you only need a sharp knife. Cut them in half and then thinly slice them vertically.

And if you don’t have time for either of those methods, you can buy pre-shredded Brussels sprouts at the supermarket.

What to Serve with Lemon Brussel Sprouts

These Brussels sprouts with lemon will be perfect with so many fall and winter meals.

Make Ahead Tips

You could make these easy lemon Brussel sprouts a few hours in advance, which will help the flavors combine and make the sprouts more tender. Gently reheat them on the stove before serving, and add the lemon zest and juice once warm.

How to Store Lemon Brussel Sprouts

Leftover shredded Brussels sprouts will keep in an airtight container for up to four days in the refrigerator and can be reheated on the stove or in the microwave.

Lemon Brussels Sprouts

More Brussels Sprout Recipes You’ll Love

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Lemon Brussel Sprouts Recipe

4.67 from 6 votes
Crisp-tender Lemon Brussel Sprouts are light and bright, made with shaved brussels sprouts, a little chicken broth, lemon juice, and zest.
Course: Side Dish
Cuisine: American
Lemon Brussel Sprouts
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Yield: 7 servings
Serving Size: 1 cup (cooked)


  • 2 lbs brussels sprouts, ends trimmed
  • 1/2 cup low-sodium vegetable or chicken broth
  • 2 teaspoons Kosher salt and ¼ teaspoon fresh ground pepper
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon


  • Use the slicing disk on a food processor to shred the sprouts, or a sharp knife to halve and then thinly slice them by hand.
  • In a large deep skillet, heat the broth over medium-high heat. When it starts to simmer, add the sprouts and season with salt and pepper.
  • Sauté, stirring occasionally, until the sprouts are slightly wilted but still have some texture, about 8 to 10 minutes. Remove the pan from the heat.
  • If serving right away, stir in the lemon juice, and lemon zest. If making ahead of time, stir in the lemon right before serving hot or warm.

Last Step:

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Serving: 1 cup (cooked), Calories: 59 kcal, Carbohydrates: 12.5 g, Protein: 4.5 g, Fat: 0.5 g, Saturated Fat: 0.1 g, Sodium: 361 mg, Fiber: 5 g, Sugar: 3 g


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7 comments on “Lemon Brussel Sprouts”

  1. Great simple recipe and will make again! I did add garlic and red pepper flakes and the lemon was not overpowering at all.

  2. This was light veggie side for our Thanksgiving meal. We liked it, though I would add garlic or a squirt of hot sauce to kick it up.

  3. Avatar photo
    Heather Lampman

    Thanks Gina! I haven’t made this dish yet, but I think that it could be a welcome addition to a holiday meal. They tend to be so heavy and rich, and these sprouts would add a welcome light, bright fresh flavor.

  4. Made this tonight to go with the Mediterranean meatballs and it came out amazing! Added some blistered tomatoes and red onions for a take on a Greek salad