Every Thanksgiving dinner, I use this recipe. The version I've written below is modified from Jack Bishop's "Vegetables Every Day" cookbook. This is the only recipe I use for brussel sprouts.
Ingredients:
brussel sprouts, rinsed, trimmed, and cut in half
fresh lemon juice
olive oil
salt and pepper to taste
Recipe:
Add the brussel sprouts to a pot of boiling water and cook for five minutes.
Drain immediately and sprinkle with lemon juice. The acid from the lemons will soften the harsh cabbage flavors. Typically, I use the juice from half of a lemon for a pound of brussel sprouts.
Toss with olive oil.
Season with salt and pepper.
Serve IMMEDIATELY. The lemon juice will discolor the sprouts if left sitting for too long.
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