Wednesday, September 10, 2008

Brussels Sprouts

Ready in: 20 minutes
Servings: 4 people

  • 1 lb fresh brussels sprouts
  • 4-6 Tbsp butter
  • 1/2 onion, chopped
  • Salt and Pepper
  • 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
  • 1/4 cup toasted slivered almonds
  • Boil in water or steam brussels sprouts for 3-4 minutes until just tender.
  • Split one open to see if it has cooked to the middle.
  • Strain and place in a bowl of ice water to keep the color bright green.
  • Cut into halves.
  • Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent.
  • Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness.
  • Add salt and pepper to taste while the sprouts are cooking.
  • Whatever you do, do not over-cook, as the sprouts will be bitter.
  • Remove from heat, toss in half of the toasted slivered almonds and the lemon juice.
  • Add salt and pepper if needed.
  • Put into serving dish and garnish with the rest of the toasted almonds.

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