Skillet Creamy Lemon Garlic Brussels Sprouts is about to become your new favorite side dish!! Caramelized to perfection in a skillet with the most decadent dairy-free creamy lemon sauce. Paleo, Vegan, and Whole30 approved!
Brussels sprouts are all the rage these days, and for good reason! It seems that every great restaurant has a delicious Brussels sprouts recipe on their menu, as a side dish or salad. If you are still kind of iffy about this yummy vegetable, let me show you how to love them.
These decadent sprouts are pan seared to become slightly caramelized with garlic and lemon, and then roasted in the oven to give them a crispy and scrumptious texture! Finish them off with a creamy lemon sauce, topped with basil and almonds for an additional crunch. If there is ever a recipe to change a Brussels sprouts hater’s mind, it’s this one!
Over the holiday season, I attended a lovely dinner with friends at one of our local favorite restaurants. Roasted lemon Brussels sprouts were the one dish that all of us ladies couldn’t get enough of. I promised my friends I would work on a recipe that was similar.
Within a week I bought myself the Half Baked Harvest Cookbook. Low and behold, Tieghan has a Lemony Fried Brussels Sprouts recipe that was calling my name. I couldn’t wait to try it!! I followed the recipe, but made it dairy-free by omitting the parmesan cheese and goat milk.
The end result……
DELICIOUS!!! My husband and kids were all gobbling up these sprouts too. In place of the creamy sauce, I used coconut milk. The coconut taste was easily masked with dijon mustard and lemon.
I paired it with my Walnut Crusted Lemon Chicken Piccata for a dinner that was superbly delicious. Like I can’t wait to make it again tomorrow delicious.
I am pretty darn sure you are going to love this as much as us. Enjoy!
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Skillet Creamy Lemon Garlic Brussels Sprouts
Ingredients
- 2 tbsp avocado oil or olive oil
- 3/4 lb Brussels sprouts trimmed and halved
- 4 cloves garlic minced
- 1 zest of lemon
- 1/2 cup full fat coconut milk canned
- 1 tsp dijon mustard
- 1 tbsp fresh lemon juice
- 1/4 cup fresh basil chopped
- 1/3 cup raw almonds coarsely chopped
- salt and pepper
- crushed red pepper optional
Instructions
Preheat the oven to 400 degrees F.
In a 12 inch oven safe skillet, heat oil over medium heat. Add the brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, about 3-4 minutes. Now add the garlic and lemon zest and cook until fragrant, about another 30 seconds to 1 minute.
Transfer the skillet to the oven, and roast for 10 minutes, or until tender.
Meanwhile, make your creamy sauce. In a blender or food processor, combine coconut milk, lemon juice, and mustard and blend until smooth.
Remove the brussels sprouts, and stir in the lemon creamy sauce. Stir in the basil, sprinkle with salt and pepper to taste, and crushed red pepper if using. Top with almonds and serve warm.
Brussels sprouts are one of my favorite veggies. These look so dang good! Thanks for the recipe.
Hello! This looks good! I plan to try it this week, but do you think it would go well with greek lemon roasted chicken? It seems like it would but I’m concerned that the coconut milk with give it a more Thai-style flavor. Is the coconut milk a strong flavor in the final dish?
Hi Brigette, I definitely think they work well together! IT’s not a Thai flavor, but just more of a creamy flavor. Hope that helps!