Brussels Sprouts with Preserved Lemon and Shallots - Fruits and Veggies Monday

in #fruitsandveggiesmonday10 months ago (edited)


If you're still trying to decide how, or even if, to serve brussels sprouts for Thanksgiving, perhaps this quick, elegant and delicious recipe will help you choose.

You can slice all the ingredients long before your guests arrive, and the final preparation is easily done when the entree is done. Less drama! This dish also heats up well if you are bringing it somewhere else, but cool it down quickly after cooking to preserve the green color, and either heat it up there or even serve them at room temperature. I love them cold the next day too.

I've only made two or three servings in this batch, so increase amounts as needed.

Do these steps well before meal time, the day before if you like:

First, slice 8 ounces of brussels sprouts so that you have cross sections of the tiny cabbages. Many leaves will also come loose. Pay them no mind - they will be yummy too.

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Slice a nice big shallot.

Mince one small clove of garlic. Not too much garlic please! The lemons are the star supporting player in this dish.

Cut the rinds of preserved lemons into a very small dice, but don't mince them. You will need one or two teaspoons of diced rind for 8 ounces of sprouts, more if you love preserved lemon and I do!

Preserved lemons are lemons that have been packed in salt and spices for a couple of weeks or more. These are both easy to make and easy to find for sale.

I apologize I do not have a picture of this step. I made a batch with preserved lemons without thinking to post about them, so I only have the one pix with the lemons in it, the first photo here. When I went to make a batch to photograph for the post, I found I was out of the lemons. All the rest of the photos are lemon-free, which was also tasty.

When the guests are milling about the table because the entree is finally done:

Heat avocado oil and olive oil in a saute pan. The olive oil tastes amazing with the lemon but burns easily, so use half avocado oil to raise the burn point.

I do not skimp on fat - do whatever you think is right.


Add the shallots and saute them for one minute, then add the garlic and cook just until the garlic releases its aroma, 10 to 20 seconds or so.

That's the garlic on the blurry spoon hovering over the pan. I found it very difficult to quickly take a shot of something that is cooking quickly! I guess that is a skill I still have to develop. I burned the shallots while attempting this feat too - thank goodness for photo cropping tools.


Add the lemons, two-ish tablespoons of water, the sprouts and a healthy pinch of salt. Toss those all together, bring to a simmer, and cover. Cook on medium heat for three to four minutes.


When the sprouts are a brighter green, they are probably done, but taste one to make sure they are tender. Salt and pepper to taste. Put those babies on a platter, drizzle them with your best olive oil (or not), and watch them disappear.


Did you know? Brussels Sprouts are exceptionally high in Vitamins C and K. If you're on a blood thinner you probably should not eat many of these or other cruciferous veggies such as broccoli, cauliflower, cabbage and kale. But if not, indulge often! You'll be getting a great many important vitamins and minerals. They are also very high in folate and are fabulous to eat if you are pregnant. And new research suggests all cruciferous veggies have a high amount of a cancer-fighting component, glycosinolate glucobrassicin.

So raise a glass to all of our healths, and eat your veggies!

This is my first enty to @lenasveganliving's contest, Fruits and Veggies Monday. I've been reading many of the wonderful entries to this contest for months. Thank you all for your hard work, and I hope you like my tiny addition to the collection.

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All images are my own unless otherwise stated.


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Yes, please! I could probably eat the whole batch! I haven't tried Brussels with preserved lemon, but I bet it's a fantastic flavor. Definitely going to have to give them a try. I'm still figuring out my final contribution to our Thanksgiving table. Better get cracking because I don't want to have to hit the grocery store the day before in all that madness, haha!

How's that shopping going? I found out that the day before Thanksgiving is the busiest evening in bars of the whole year! Isn't that bizarre? A sad commentary actually because it's all the college kids go out and get loaded.
Preserved lemons are good with all the brassicas if you ask me. Every single one. Maybe not collards but I haven't tried.
Throw some pine nuts in for added protein. I should have thought of that.

I knocked out my quick visit to the store yesterday just before lunch. Whew, not so bad, but happy to stay away until after the holiday! Now just gotta get through the short work day then head home to start working on my pumpkin pie. :)

That is crazy about the bars, too! I would have guessed New Year's Eve, but kind of makes sense for Thanksgiving, too, I suppose. I would much rather stay home and gorge myself on Brussels sprouts. For sure going to either try my hand at making some preserved lemons or finding some to try because I love my brassicas!

Happy green-filled holidays! :)

Thank you! The very same to you!
Let me know how they turn out if you can.

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thank you!

I know Brussel Sprouts are extremely healthy, but I really don't like them!!

A lot of people don't. I dislike most preparations of them, but this one I like a lot.

This looks so appetizing, @owasco!

Thank you! Let me know how you like them if you do it please. Y'all are my recipe testers.

Oh, I love, love, LOVE this! Definitely going to give it a go! I am a HUGE brussel sprouts fan!

Oh good! I love love love this dish too.
I just realized I probably should have told more about the preserved lemons.
Please let me know how they turned out.

Oh I definitely will!!! :)

Congrats on finding 4 other people who like Brussels Sprouts. I thought absolutely everyone hated them but bought them at Christmas/Thanksgiving because they're festive and good for composting.

hahahaha! Most preparations of brussels sprouts don't work for me either, but this one does and it's super easy. Recipe would also work with cauliflower. I'd probably throw in some cilantro for color and flavor.

I love Brussels sprouts and this is a delicious way to prepare them. I definitely must try 💚🌿💚

Thank you! glad you liked it.

Howdy owasco! this is a great entry, good luck! Did you have a big feast for Thanksgiving?

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Brussel sprouts looks like baby cabbages. I don't see those in our local markets and I want to try your recipe. I'll keep my eye on those, maybe they have it at our larger supermarkets.

Try it with cauliflower or kale. Those would both work too. Lots of veggies would.

The photos look very nice and appetizing, and that's a real compliment, considering I'm one of the millions of folks who aren't fans of the mini-cabbages, LOL.

hahaha. So many people hate them, but there are a LOT of crappy versions of brussels sprouts. People overthink them.

I don't hate them so much that if someone said, "Try these, it's a special recipe," I'd refuse. And who knows, maybe I'd think their way of preparing them was okay! :)

I love brussel sprouts, wish I could convince the family, perhaps a tasty new recipe slipped onto the plate quietly will do the trick @owasco

Thanks for recipe idea, have a wonderful day.

Wow, thanks for the recipe, I will surely try this one sooner or later..

Thanks for the curangel!
These are really easy and quite good, but I am a preserved lemon freak.

That's a great idea. I love Brussels Sprouts, I pop them in to everything, soups, stews and even salads..

We don't get these often here because it's mainly imported and too expensive to eat. So, when I do get a chance, I eat a whole lot of it :)

Hi @owasco. Beautiful looking dish. I love these veggies, but can only eat them sparingly because of my medicine regimen. Not familiar with the lemons you mentioned.

Looks delicious and best thing it's vegan :D

I have to watch these babies as am on very strong blood thinners at least for another year!
Great recipe my friend!

Try it with spinach. I just thought of that today when I was putting some spinach on a plate. Spinach is OK right? Not good for kidney stones.

Ah! Thank you and spinach is a great idea.

Wonderful first entry @owasco, sounds really delicious and looks beautiful! Welcome to FAVM:)

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Thank you! I've found some great posts among you guys.

Okay, I will have to give this one a go... I still struggle to get the girls to eat their sprouts... which we keep getting in our veggie box! At least they eat a couple before giving up... but every new recipe is worth a try!

I can't guarantee a kid will like them, but maybe. Cooking them quickly and sliced like this seems to keep the nasty taste that is so often present in brussels sprouts preparations at bay.

It is weird, my kids love cabbages... But these are still a struggle! Aren't they the same thing?

They have a distnctive flavor that many do not like unless they are prepared well. The boil then bake method produces the most disgusting flavor and I can't eat those myself. I'm very picky.

We pan fry them... they are still pretty firm when we take them out!

Ohhhh my @owasco, brussel sprouts are my favorite!!! This looks like a wonderful way to prepare them, thank you :) The addition of lemon is genius! Perhaps they'll show up on our Thanksgiving table!!

It really is good, and tastes nothing like what we usually get in the brussels sprouts department. The lemon masks and works well with the sprouts' peculiar flavor, and the quick cooking minimizes it. I'm glad you find it interesting!

Brussels sprouts I have to eat those more

Not too much garlic please!

How could you say that??

lol. I'm a garlic lover, but now and then I let other ingredients steal the show. And I love preserved lemon, it's a thing with me. I put it in everything.

It looks so delicious. I don't have preserved lemon but lemon zest might work. What do you think?

Definitely! I now wish I had thought to add some pine nuts too.

Looks so healthy. 🙏

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Is that a good thing?

This looks so awesome, @owasco. I love Brussels sprouts, and several of my family members do too. But those who dislike like them really dislike them. So we no longer serve them on Thanksgiving!

I've had some horrible preparations of them - soggy brown things of dubious character - and can understand why someone would hate them. But this tastes good, I swear!

CONGRATULATIONS TO YOUR STAR AWARD, for this highly curated entry with exceptional quality content. Keep up the great job 😊

Why Thank You! I have lots of vegan recipes, so I expect to post more.

My pleasure and I look forward to see more 💚🌿💚

My sister's daughter needs to join Steemit! She'd love #naturalmedicine and all the awesome herbalists here. This, from her FB wall:

Every plant is a teacher, with wisdom far beyond what we could ever know. Once we begin to see and know them, beautiful transformations blossom and grow 🌱🥰💚 @ The Alchemist's Kitchen

Oh yes and #naturalmedicine would love her!

 10 months ago Reveal Comment

It's really easy and really good. Hope you like it!