Chili Lemon Brussels Sprouts

These Brussels sprouts are tart with the slightest hint of earthy spice. They’re perfect for a chilly night.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 cup chicken broth
  • 1 Tbsp. lemon juice
  • 1 tsp. chili powder
  • 1 tsp. ground cumin


  • Heat olive oil in a large frying pan over medium heat, seasoning with salt and pepper. Add Brussels sprouts cut-side down. Cook undisturbed until browned, about 5 minutes.
  • Turn Brussels sprouts so that the browned side is up. Gently pour in chicken broth, and reduce heat to medium-low. Stir in lemon juice, chili powder, and cumin.
  • Simmer 10 minutes or until sauce has mostly been absorbed. Serve immediately.