If you don’t like Brussels sprouts than this recipe is for you. The lemon has a strong flavor that takes over some of the bitter from the sprouts that some tasters do not enjoy. Make sure you use fresh sprouts, not frozen or they will be soggy. It is also key to make sure not to overcook them. You want them to be fork tender, but not mushy. Use whatever nuts you have on hand to complete the dish.
Lemony Brussels Sprouts
Tender brussels with a citrus sauce and crunchy nuts.
Ingredients
- 1 pound Brussels sprouts trimmed
- 2 tbsp butter melted
- 2 tbsp fresh squeezed lemon juice
- 2 tsp lemon zest
- 1/8 tsp sea salt
- 1/4 tsp fresh ground pepper
- 1/3 cup slivered almonds chopped pecans, or chopped walnuts
Instructions
- Boil one inch of water in a pan big enough for the Brussels sprouts. Put in sprouts and cover. Steam 1-2 minutes. Uncover and stir. Recover and cook 5-10 minutes, stirring, twice, until fork tender. Drain.
- Mix the butter, lemon juice, lemon zest, salt and pepper in a small bowl.
- Toss together the sprouts, nuts, and sauce and serve warm.
