13 brussels lemony Recipes

brussels sprouts, halved, carrots, thinly sliced, vegetable oil, lemon juice, salt, pepper, chopped lettuce, chopped sweet red pepper

halved and trimmed fresh brussels sprouts, light sour cream, miracle whip, lemon juice, lemon zest, dijon mustard

olive oil, brussels sprouts, trimmed and shredded with a knife (or in a food processor), coarse kosher sea salt, fresh ground pepper, fresh lemon juice

brussels sprout, halved ,outer leaves removed,bottoms trimmed, butter (1/2 stick), salt, lemon, grated for rind ,then halved

fresh brussels sprouts, trimmed and halved, water, butter, melted, lemon juice, grated lemon peel, salt, lemon-pepper seasoning, sliced almonds, toasted

stalks celery, cut, diagonally into 1/3 inch slices, unsalted butter, celery seed, all-purpose flour, milk, freshly grated lemon zest, fresh lemon juice, brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water until they are tender, then drain or 2 (10 oz) packages frozen brussels sprouts, thawed and cooked

trimmed brussels sprouts, halved, grated lemon rind, fresh lemon juice, salt, coarsely ground pepper

ribs of celery, cut diagonally into 1/3-inch slices, unsalted butter, celery seeds, all-purpose flour, milk, freshly grated lemon zest, fresh lemon juice, brussels sprouts, trimmed, blanched for 12 minutes in boiling salted water, or until they are tender, and drained, or two 10-oz packages frozen, thawed

celery ribs, cut diagonally into 1/3-inch slices, unsalted butter, celery seed, all-purpose flour, milk, freshly grated lemon zest, fresh lemon juice, brussels sprouts (blanched for 12 minutes in boiling salted water, or until they are tender, and drained)

trimmed leeks, finely sliced, light vegetable stock, trimmed brussels sprouts, fresh lemon juice

couscous , original plain flavor, water, extra-virgin olive oil, salt, ground black pepper, brussels sprouts, cauliflower florets, peeled and diced carrots, cherub tomatoes, halved, skin-on salmon fillets, essence , recipe follows, garlic cloves thinly sliced, lemon juice, lemon zest, marjoram leaves, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993.