5-Minute Brussels Sprouts​

Source: Just Say Yes

Serving size: 1 portion

Servings per recipe: 4 portions

Make these quick and tasty sprouts anytime!

View Nutrition Facts


1 pound Brussels sprouts, trimmed and cut in quarters

1 tablespoon vegetable oil

2 teaspoons lemon juice

1 garlic clove, minced

salt and pepper to taste


medium pot with lid, mixing spoon, large bowl, strainer or colander, cutting board and sharp knife


  1. Place Brussels sprouts and 1/2 cup water into a medium pot.
  2. Cover the pot and cook over high heat for 5 minutes or until the Brussels sprouts are tender.
  3. Drain the Brussels sprouts and transfer them to a bowl.
  4. Add the oil, lemon juice and garlic to the bowl. Toss to combine.
  5. Add salt and pepper to taste. Enjoy!
  6. Refrigerate leftovers.

More About Brussels Sprouts

How to Select

Choose firm, compact, bright green brussels sprouts heads. Buy on stalk when possible.

How to Store

Refrigerate brussels sprouts in a plastic bag with some air holes up to 1 week. Freeze: Blanch, cool, and freeze in plastic bags.

How to Prepare

Cut round sprouts from stems. Trim off yellow outer leaves. Rinse in cold water. Boil, microwave, or steam until tender. Bake, sauté, or braise. Add to soups, stews, and casseroles. Toss with pasta, garlic and oil. Good served with butter, salt and pepper, with grated cheese, or with lemon juice and almond slivers.