Gluten Free/ Uncategorized/ Vegetables

Lemon Rosemary Brussels Sprouts & Asparagus

Lemon Rosemary Brussels Sprouts & Asparagus is the perfect melding of winter and spring vegetables with rosemary and lemon. 

Jim’s father and stepmother spend every winter in Yuma, AZ and always return home to Logan sometime in April or May, depending on how our winter here is concluding.  This year we had a very mild winter where snow is concerned and they returned home early. Along with their return is the guaranteed truck-full of produce.  Grapefruits and lemons comprised the majority of the bounty, but to my happiness, there were several pounds of Brussels sprouts.  
I know, I know, before you all tune me out and click off my page, I did add asparagus….

And I did elude to the fact I would probably make another dish with them, so I am just keeping my word.

With spring appearing to have sprung in Logan, my fresh-not-from-a-grocery-store-produce selection will surely increase, resulting in far fewer Brussels sprout posts.  But until then, here’s another. 

It is very simple to make, cooking in about 10 minutes and is very aromatic and fresh-tasting.   I did not blanch the vegetables before I sautéed them.  I like them still crisp, but if you like yours softer, you can blanch them in boiling salted water for 3 minutes or so, then sauté them.  But the amount of butter and oil I have used, allowed them to soften nicely in the sautéing process.

Lemon Rosemary Brussels Sprouts & Asparagus



2 tbsp butter

1 tbsp extra virgin olive oil

1 lemon. sliced

3 sprigs fresh Rosemary

1 bunch asparagus, woody parts removed

1 lb Brussels sprouts, trimmed and halved

Salt/pepper to taste

Parmesan cheese; optional

In a large sauté pan, heat the butter and olive oil.  Add the sliced lemon and rosemary sprigs to the pan, allow the oil/butter to coat both the lemon and herbs.  Sprinkle with black pepper. 

Toss the asparagus into the pan, sauté them for about a minute or two.  Add the Brussels sprouts. Mix them together well.  The sprouts will find their way to the bottom of the pan.  They will begin to get a nice browned color to them, enhancing their flavor.  Continue to stir to prevent them from burning.  Cook for about 5 minutes.  Add salt to taste and more black pepper.  I used about ½ tsp, but salt is an individual, personal taste- so add what works best for your palate. 

Once cooked, add them to a serving plate, removing the lemon and rosemary sprigs. Sprinkle with freshly grated parmesan cheese–or not.  Enjoy!



Thank you for sharing!

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  • Reply
    Michèle Meagher
    June 12, 2014 at 7:20 pm

    Michelle, What a great new way to try Brussels sprouts, with rosemary one of my favorite herbs!

    • Reply
      June 12, 2014 at 10:16 pm

      Michele, Brussels sprouts are one of my favorite things. They paired so nice with the lemon and rosemary. I hope you enjoy them.

  • Reply
    Tangy-Sweet Green Beans
    September 16, 2015 at 10:19 pm

    […] and a soon-to-be family favorite.My love of Brussels sprouts is well documented on this site here, here and here. But there is an appalling lack of recipes featuring my other favorite […]

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