While the girls were home on break, I decided to roast some Brussels sprouts as a side veggie to go with our steaks for dinner. When my daughter Amy saw me take the Brussels sprouts out of the fridge, she told me she had found a really good recipe and had made them while at school. I figured they had to be good since she had taken the time from her busy school schedule to make them. I immediately handed the Brussels sprouts over to her!
It’s a fairly simple recipe yet transforms the sprouts into a restaurant quality side dish. We all thought they were delicious and thoroughly enjoyed them with our steaks and salad. There was nary a one left when we were through. I could just hear my mom saying, “If there are no leftovers, it means you didn’t make enough!” I certainly agreed with her in this case.
- 1 lb. fresh Brussels sprouts
- 4 to 6 tbl. butter (We thought 4 tbl. of butter was plenty.)
- 1/2 onion, chopped
- Salt and pepper to taste
- 1 tsp. fresh lemon juice
- 1/4 cup toasted sliced almonds
Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the Brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
Heat 2-3 tablespoons of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 tablespoons more of butter and the Brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the Brussels sprouts are cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the main reason why some people don’t like them.
Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds.
Source: Slightly adapted from Simply Recipes