Braised Brussel Sprouts with Lemon Butter


  • 1 lb Brussel sprouts
  • 5 tbsp butter
  • 1 tbsp garlic minced
  • 1/4 cup white wine
  • salt and pepper to taste


  • Cut the tip of the stem off of the Brussel sprouts and then cut in half.
  • In a large skillet over medium heat melt 2 tbsp butter.
  • Add garlic and stir well.
  • Place Brussel sprouts in pan cut side down.
  • Cook until sprouts are nicely browned and then turn.
  • Add white wine and continue cooking until tender about 6 to 10 minutes.
  • Salt and pepper to taste.
  • Remove from pan.
  • In the same skillet place 3 tbsp butter and melt over low heat.
  • Raise heat to medium and add lemon juice stir very fast to combine.
  • Pour over sprouts and serve.