From Dining In, November 2014
3 Tbsp. butter
2 cloves garlic
1 Tbsp. fresh lemon zest
2 Tbsp. fresh lemon juice
½ tsp. salt
¼ tsp. black pepper 1. Trim the bottoms off the Brussels sprouts and cut them in half.
2. In a large skillet, heat the butter and add the Brussels sprouts. Season with half of the salt and cover. Cook for 5-6 minutes.
3. Uncover, stir the Brussels sprouts and add the garlic. Cover again and continue cooking for an additional 3-4 minutes or until the sprouts have browned a little and are just tender all the way through but not mushy.
4. Add the lemon zest and juice and stir to combine. Season with the remaining salt and pepper and serve immediately.
Serves 6.
1 lb. fresh Brussels sprouts3 Tbsp. butter
2 cloves garlic
1 Tbsp. fresh lemon zest
2 Tbsp. fresh lemon juice
½ tsp. salt
¼ tsp. black pepper 1. Trim the bottoms off the Brussels sprouts and cut them in half.
2. In a large skillet, heat the butter and add the Brussels sprouts. Season with half of the salt and cover. Cook for 5-6 minutes.
3. Uncover, stir the Brussels sprouts and add the garlic. Cover again and continue cooking for an additional 3-4 minutes or until the sprouts have browned a little and are just tender all the way through but not mushy.
4. Add the lemon zest and juice and stir to combine. Season with the remaining salt and pepper and serve immediately.
