Serves: 4
Total Calories: 44
Trim off outer leaves of brussels sprouts to tight, firm heads. With tip of paring knife, mark an X on stem end to help make cooking more even. If desired, cut large brussels sprouts in halves or quarters lengthwise. Bring water to boil, add sprouts and cook 3 to 5 minutes, until texture is just slightly crunchy to the bite. The color of the brussels sprouts should remain bright green. Serve immediately with melted butter and fresh lemon juice.
Variations
Orange-Glazed Brussels Sprouts: Combine 1 tablespoon frozen orange juice concentrate, 1 tablespoon butter, and pinch of salt in small skillet bring to simmer. Add hot drained sprouts toss quickly to coat until glazed serve immediately.
Brussels Sprouts with Cream: Drain cooked brussels sprouts and coat with heavy cream. Sprinkle with paprika and serve immediately.
Sauteed Brussels Sprouts: Washed and trimmed sprouts, especially small ones or halves, may be sauteed (rather than cooked in water) in skillet with butter for 10 to 15 minutes until crisp-tender. For added flavor, sprinkle with any of the following: caraway seeds or ground or crushed cumin, cardamom, basil, dill, oregano, sage, or marjoram.
Cheesy Brussels Sprouts: Cook brussels sprouts as above drain, toss with shredded sharp Cheddar cheese and buttered crumbs. Serve immediately.
Saucy Brussels Sprouts: Thin mayonnaise with fresh lemon juice and serve over cooked and drained brussels sprouts. Sprinkle very lightly with curry powder and serve immediately.
This Tasty Brussels Sprouts recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.
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