I love love love Brussels sprouts. I truly don’t understand why I was told they were gross when I was a kid, they are a favorite veggie of mine now!
Most recipes for Brussels sprouts include bacon, however. And as much as I love bacon, sometimes you just want a truly vegetarian side. Cooking Light had this recipe in it’s November 2014 issue and it sounded so yummy! Lemons brighten up the flavor of the Brussels sprouts and works really well with the browned butter.
Ingredients:
- 1/4 cup water
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
Heat a large saute pan over medium-high heat. Add water and Brussels sprouts to the pan.
Cover and cook for 5 minutes. Add the butter, salt, and pepper to pan; cook, uncovered, for 2 minutes.Increase the heat to high and cook for 1 more minute, stirring frequently.
Stir in lemon rind and lemon juice and serve.
That’s it! In less than ten minutes time you have a delicious side dish. The Brussels sprouts brown up a bit adding some more flavor. And honestly, browned butter makes any food better!
- 1/4 cup water
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- Heat a large saute pan over medium-high heat. Add water and Brussels sprouts to the pan.
- Cover and cook for 5 minutes. Add the butter, salt, and pepper to pan; cook, uncovered, for 2 minutes.Increase the heat to high and cook for 1 more minute, stirring frequently.
- Stir in lemon rind and lemon juice and serve.
Those brussels sprouts look so tender the full of flavor!
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I agree, Kaitlin — there’s no reason these lovely cabbages should be thought of as “gross.” Yours look lovely, and I’m sure the lemon brightens them beautifully.
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