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Lemon Caper Sautéed Brussels Sprouts

Easy, tangy delicious Lemon Caper Sautéed Brussels Sprouts ready in 30 minutes.
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: American
Diet: Vegetarian
Servings: 6
Calories: 176kcal
Author: Bailey


  • 1 lb brussels sprouts about 4 cups
  • ¼ tsp salt
  • ¼ tsp pepper
  • cup olive oil *
  • 1 cup croutons
  • 4 tbsp fresh squeezed lemon
  • 3 tbsp capers
  • ¼ cup pecorino romano


  • Clean and slice brussels sprouts in halves, length wise). In a large sauce pan or dutch oven, heat up oil and add brussels in.
  • Stir them oven and keep on medium to high heat. They will sautee for about 20 minutes. You want them to be a dark crispy brown around. Some green is okay. Check them with a fork and when they are tender, they are finsihed. Season with the salt and pepper.
  • While they are cooking, in a small bowl add lemon and caper mix with 1 tsp of olive oil. When brussels are finished cooking turn off the heat and add in the caper lemon mix. Stir quickly. Add in croutons and cheese and serve!


*Butter will also work
*be sure to check the brussels with a fork and be sure they are tender. 


Calories: 176kcal | Carbohydrates: 11g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 312mg | Potassium: 300mg | Fiber: 3g | Sugar: 2g | Vitamin A: 587IU | Vitamin C: 64mg | Calcium: 80mg | Iron: 1mg