If you've been growing some delicious Brussels sprouts like we have, you'll need a good recipe to go with 'em. Try this one on for size. I doubt you'll find better!
Butter Simmered Brussels Sprouts
- Brussels Sprouts (about 1 pound)
- Butter (2 tablespoons melted or clarified)
- Garlic (1 to 2 cloves, sliced)
- Lemon Juice (preferably fresh)
- Optional: Breadcrumbs, Parsley, Parmesan Cheese
1. Bring a large pot of water to boil. Add Brussels sprouts (keeping it on high) and boil until they are just tender (about 10 minutes). (You want to be careful not to overcook them in this stage.) Drain the water through a colander and wash the sprouts with cold water to stop the cooking process.
2. Place the butter (about 2 tablespoons - clarified butter is best) on a warm skillet. Add sliced garlic. Once the butter is hot, add the sprouts (optional: add breadcrumbs or Parmesan cheese). Stir until sprouts are hot (about 3 minutes).
3. Remove the garlic. Toss (sauté) the sprouts with a touch of lemon juice. Season with freshly ground black pepper and a pinch of salt.
4. Garnish with minced parsley (and a couple whole pieces for looks) and serve.
