Easy and delicious Brussels sprouts recipe! Lightly steamed or boiled Brussels sprouts mixed with sautéed onions, butter and toasted almonds. Here’s how to cook Brussels sprouts to bring out their best flavor!
Plain Brussels sprouts
Here’s one of the easiest ways to prepare Brussels sprouts – pre-cooked for a few minutes and then sautéed in butter with onions and tossed with lemon juice and toasted almonds. So good!
The trick to delicious Brussels sprouts is not to overcook them. Once overcooked, they become bitter. When cooked properly, Brussels sprouts are still a bit crispy and have a wonderfully nutty taste.
CONTINUE READING:
Brussels sprouts with roasted almonds
ingredients
-
1 lb fresh Cauliflowerouter leaves removed
-
4 to 6 tablespoon butter
-
1/2 Onionchopped
-
salt and pepper
-
1 teaspoon lemon juice or 1 tablespoon Meyer lemon juice, freshly squeezed
-
1/4 Cup toasted slivers of almonds
method
-
Pre-cook the Brussels sprouts:
Bring 2 liters of salted water (1 tablespoon of salt) to a boil. Add the Brussels sprouts and cook for 3 minutes or until just tender. (You can also steam them if you like.) They should be almost cooked through (break in half to test).
Using a slotted spoon, place the Brussels sprouts in a bowl of ice water for one minute to shock the Brussels sprouts and help them retain their bright green color.
Take them out of the ice water and cut the sprouts in half.
-
Sauté onions, then Brussels sprouts:
Heat 2-3 tablespoons butter in a large skillet over medium-high heat. Add the chopped onions and cook until translucent, about 4-5 minutes.
Add 2-3 tbsp butter and the Brussels sprouts halves. Increase the heat to medium-high and cook for a few more minutes. Season with salt and pepper while the Brussels sprouts cook.
Don’t overcook! Overcooked Brussels sprouts are bitter and the main reason some people dislike them.
-
Stir in lemon juice, add toasted almonds:
Remove the pan from the heat, stir in the lemon juice and half the toasted almonds. Season with salt and pepper. Transfer to a serving bowl and garnish with the remaining toasted almonds.
Links:
Brussels Sprouts with a Golden Crust by Heidi from 101 Cookbooks
| nutritional information (per serving) | |
|---|---|
| 92 | calories |
| 8g | Fat |
| 5g | carbohydrates |
| 2g | protein |
