Friday, November 27, 2009
Brussels Sprouts are Delicious
When I told the family I was making brussels sprouts for Thanksgiving this year, everyone made fun of the "mini cabbages" but when they smelled them cooking, everyone wanted some. That was the only dish without leftovers, so here's the recipe:
Trim bottom of brussels sprouts and slice in half lengthwise (in quarters if you have any really big ones).
Bring to a simmer in medium frying pan with about a quarter inch of water over high heat. Each sprout should touch the pan. Season with salt and pepper.
Once water is boiling, lower heat to medium and cover. Cook 5 to 8 minutes or until sprouts are soft. If water evaporates, add a little more.
When sprouts are soft, remove cover and raise heat to high. Boil off remaining water and arrange sprouts cut side down. Drizzle with olive oil and season again. Cook until sprouts begin to brown, about 5 minutes.
Remove from heat. Squeeze half a lemon over the sprouts while still in the hot pan.
Serve and enjoy!
