Brussels Sprouts in Lemon and Garlic with Balsamic

Just a few drops of the Balsamic Condimento (a delicious combo of balsamic vinegar, Italian acacia honey and citrus) add tons of rich flavor and nice acidity to this dish. Serves 3 – 4 as a side dish


  • 3 – 4 cups organic Brussels sprouts
  • ¼ cup ghee or coconut oil
  • 5 – 6 organic garlic cloves
  • 1 organic lemon
  • La Vecchia Dispensa Balsamic Condimento (for garnish)
  • Kosher salt and freshly ground pepper

Trim the Brussels sprouts core then slice in half lengthwise.
Juice and zest the lemon.
Finely chop the garlic.

In a large skillet with a lid, heat the Brussels sprouts with a small amount of water (enough to come up to the sprouts about halfway) over medium heat, covered, for about 5 – 8 minutes or until the sprouts are tender but not mushy. Drain and coarsely chop after a few minutes when cool enough to handle.
Heat the skillet to medium high heat and add in the ghee or coconut oil. Add the Brussels sprouts back in with the chopped garlic plus salt and pepper to taste. Saute until lightly browned, flipping once or twice, about 3 – 5 minutes. Stir in the lemon zest and fresh lemon juice. Salt and pepper to taste.
Transfer to a serving platter and serve garnished with a light drizzle of the balsamic condiment.

Last modified on Thursday, 12 December 2013 19:27

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