A rich, earthy bite claims your pallet as you delve into these crisp, caramelized cruciferae. With their deep, rustic flavor and slight hints of bitter overtones, these delicious sprouts are anything but the bitter, boiled greens of your childhood.
Time: 15-25 minutes
- 1 ¼ pound fresh Brussels sprouts (about 5-6 sprouts per person)
- 3-6 tablespoons butter or 2-4 tablespoons olive oil
- 1 large clove of garlic, minced
- 1 teaspoon fresh lemon juice
- Coarse salt and pepper to taste
1. Wash Brussels sprouts under cold water. Trim off any excess steams and remove any damaged or discolored outer leaves. Halve each sprout; cutting parallel to the stem.
2. In sauté pan on medium heat, melt half of the butter. Add the Brussels sprouts and turn to coat evenly with butter. Cook for about 3 minutes, stirring occasionally. Mince the garlic (or use a garlic press) and add, in addition to the rest of the butter, to the pan, stirring to coat. Cook for an additional 2-5 minutes or until sprouts are golden brown, stirring occasionally. Towards the end, mix in the lemon juice and season with salt and pepper to taste.
3. Serve warm with any dish requiring a hardy, savory vegetable side.
Butter tastes better but is less healthy than oil. Pick small, uniformly sized sprouts. Do not overcook; overcooking will result in a sulfurous, bitter taste. Sprouts should be slightly chewy, not tough. Add as much or as little butter/oil as you want, more will enhance the flavor but also the fat.