Brussels Sprouts with Lemon, Thyme and Caramelized Onions

  • Yield: 6 to 8 servings

If using fresh Brussels sprouts, trim the bottom off each before slicing. If using frozen, take them out of the freezer and refrigerate them a day prior to making this dish so you can easily slice them.


2pounds fresh or frozen Brussel sprouts, sliced lengthwise 1/2-inch thick
2tablespoons olive oil, divided
1large Spanish onion, chopped
-- Water, optional
4-- springs fresh thyme, leaves stripped from stem, or 1/2 teaspoon dried thyme.
-- finely grated rind of 2 lemons
-- Kosher salt and freshly ground black pepper, to taste


  1. Heat a large nonstick skillet over medium heat and add half the olive oil. Add the onions and cook 5 to 7 minutes, stirring frequently, until well browned. Add a sprinkling of water to prevent sticking, if necessary.
  2. Add thyme and lemon zest and saute 1 minute. Remove onions to a plate; set aside.
  3. Return skillet to stove and add remaining oil to the pan over medium heat. Add sliced Brussels sprouts. Season with salt and pepper and cook 5 to 6 minutes, stirring frequently, until tender but still al dente. Return onions to pan, combine well and heat through.


Nutritional Info *per serving

  • Calories 87
  • Fat 4g
  • Saturated Fat .6g
  • Cholesterol 0mg
  • Sodium 29mg
  • Carbohydrate 12g
  • Fiber 5g
  • Sugars 4g
  • Protein 4g
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