sauteed brussels sprouts with onions and lemon zest

lemon zest love

Happy belated New Year to everyone – I included the picture above because the lemon zest looked so much like confetti, it reminded me of a celebration! I’ve been quite absent from regular posting having had an unprecedented month of work, travel, being sick.

I’ve been cooking not as often as I’d like. It’s been cold. We’ve been attending holiday this and holiday that. We went to Texas and ate barbecue and I lost my voice and had to get antibiotics and was called for the rest of the trip the Christmas Mime (because I could mime oh-so-expressively). So one of the New Year’s resolutions is to post more regularly! And take better pictures. And get some more camera equipment like a sexy macro lens I’ve been eyeing and a flash! All thanks to a more than generous B&H gift certificate from KS’s dad’s family, I can now indulge in those items! Oh, I can’t wait!

There are also design tweaks in the works. They’re so late in arrival that I wanted to keep this an absolute secret from you, but I am hoping that very soon, you’ll see a much sleeker version of SassyRadish!

locally grown

Some other resolutions involve my being more web savvy, learning CSS, understanding the intricacies of MT 4.0 and becoming my very own web designer extraordinaire! With the new addition to our household, our iMac looks very inviting and promising, if this can’t make me more design-literate, all hope is then lost.

I know that I’ve already written about Brussels sprouts recently and it’s one of those been-there-done-that stories, but really I can’t get enough of those miniature cabbages! They are soooo cute! And soooo good! And as one of my resolutions last year was to use the produce already in my fridge, no matter how much the glossy recipes call to me. And so with five pounds of Brussels sprouts from Satur farms, something had to be done. Half of them went into the recipe here, and another half became part of the chicken stew I’ll write about soon.

What are some of your New Year’s resolutions? And what would you like to see on this site? Could be more recipes of a specific type, like “More Russian food!” or better functionality (like a recipe index!) or better photography, punchier writing, or something else! Please give suggestions and don’t be worried about hurting my feelings. If there’s something about the site that drives you crazy, let me know as well!

Sauteed Brussels Sprouts with Onions and Lemon Zest

About 2 lbs Brussels sprouts, washed, brown spots removed, cut in halves
1 large onion, thinly sliced
1 tbsp butter
1 tbsp olive oil
juice of 1 lemon
zest of 1 lemon
1 tsp herbes de Provence
salt & pepper to taste

In a non-stick skillet over medium heat, melt the butter and olive oil and add herbes de Provence and a minute later, the onions. Saute the onions until they are golden-brown salting them lightly in the end.

Add the Brussels sprouts and the lemon juice and saute for about 7-8 minutes until the green color becomes brighter and more intense. Add the lemon zest and mix well in the pan reducing the heat to low. Cook for 1 more minute and remove from heat.

Season with salt and pepper to taste and serve immediately.


  • dust

    Brussels Sprouts love! Oooh, lemon. I have leftover sprouts, too.
    My request for the new year is just that you post more often. Also — a separate link for “Russian” on the bar would be good.

  • JEP

    More frequent posts, vegetarian dishes, recipes easily adjusted for singles, oh & lots of desserts!! I always looked forward to your posts on AH:) Happy New Year! One of my goals is to leave more comments on blogs I frequent.

  • ann

    More cabbage! More Brussels sprouts! I can’t get enough either!
    And uh, when you’ve taught yourself CSS wanna come over to my place and teach me CSS? I’m sooooo lazy. I bought all the books last year and they have been sitting, gathering dust, staring at me with a pissy look since then. *sigh*
    Either way, Happy New Year to you both!

  • radish

    dust – I think a Russian bar is coming soon – there’s something brewing in the works.
    sanjiva!!! Happy New Year!! Hope you’re well.
    JEP – I will try to post more frequently.. I will definitely try. My job will require me to work longer hours and travel more, so I will try to do as much as I can. As for vegetarian dishes, that’s a great suggestion, I hope you were also able to find a few vegetarian dishes here already (or with a veggie option)… recipes for singles – good thought – that’s a great though. As for more desserts.. i’ll try, but i must issue a warning. Since my bf is lactose intolerant, we tend not to do much desserts – as a lot of those are milk based… which makes me sad sometimes, because i want to make cheesecake, and velvet cake and so on! :)
    clumsy – Russian recipes are a’coming!!
    ann – i’m glad someone out there shares my love for cabbage and Brussels sprouts… as for CSS, if i ever get off my lazy *ss and learn it, you have yourself a deal! I’ll teach you :)

  • steamy kitchen

    I’ve started learning some CSS and it took just a couple of evenings to figure out how to tweak a template. It really wasn’t that hard, esp with a bottle of wine sitting nearby.

  • one food guy

    I’ve been converted to a Brussels sprouts loved in the last couple years, usually just roasting them in high heat simply with olive oil salt and pepper. But your addition of lemon zest and herbes de provence may take me to another Brussels sprouts world! Thanks for the recipe!

  • Ngoc

    I’ve had a jar of herbs de provence in my spice rack for ages, and never used it. Thanks for giving me a reason, too – they and the lemon made my already powerful obsession of Brussels sprouts even stronger! :P

  • Evelin

    I really like the combination you’ve got here! Herbs de Provence + onions – I’m sure these brussels sprouts went down smooth!:)

Leave a Comment