Here’s something you’ve heard me say before: I absolutely love Brussels sprouts. So it should come as no surprise that I add them to many dishes all winter long. Today, I’m sauteing them with a bit of olive oil and lemon before tossing them with tortellini. The finished dish is a vibrant and comforting meal — and, best of all, it takes just more than 20 minutes to prepare. Bon appetit!
Sarah’s Tip of the Day:
Swap four bacon strips for the butter in recipe. Drain cooked bacon on paper towels and saute onions and Brussels sprouts in rendered fat. Crumble bacon on top of pasta before serving.
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1 pound brussels sprouts, trimmed and quartered
3 tablespoons unsalted butter
1 medium yellow onion, thinly sliced
1 pound frozen cheese tortellini
Zest and juice from 1 lemon
With tortellini in the freezer, you always have the base of a great dinner. Try them with your favorite sauce or add to soup.
In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes.
With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables and divide among bowls. Top with lemon zest and juice.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Tortellini with Lemon and Brussels Sprouts – Everyday Food with Sarah Carey

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