Brussels Sprouts with Lemon, Thyme and Caramelized Onions

Kitchen Tested
  • Yield 6 to 8 servings

Sprinkled with lemon zest and thyme, these braised Brussels sprouts are a great fall side dish.

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.


2 pounds fresh or frozen Brussel sprouts, sliced lengthwise 1/2-inch thick
2 tablespoons olive oil, divided
1 large 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 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.



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