|Lemon-Sauced Brussels Sprouts
A recipe from the Sneaky Kitchen
1 8 to 10 oz. fresh
or frozen Brussels sprouts
2 tablespoons real butter
1 tablespoon fresh lemon juice
1/8 teaspoon finely grated lemon zest (optional)
1/2 teaspoon salt
freshly grated black pepper to
Cook sprouts according to package directions; if fresh, steam
over boiling water on stove or in microwave. Cook only until crispy
tender; they should be slightly chewy. If you overcook them by mistake so they
are soft & mushy, toss them out.
Place butter over low heat in a small non-aluminum
saucepan. When melted, add lemon juice, grated lemon peel &
salt. Let simmer for a minute.
Cut the Brussels sprouts in half (quarters for small children).
Place them in a serving bowl. Pour lemon-butter mixture over them. Stir
gently but thoroughly to mix well & let the sauce get into the little crevices in the
sprouts. Grate on some black pepper to taste.