These got a little browned, but they were still crunchy and delicious.
When I announced that I wanted to make brussels sprouts, inspired by a recent recipe in the New York Times, my father let out a loud groan. Dad, who loves rutabagas, parsnips, kale, collard greens, and all manner of cabbage, has never had an affinity to that particular vegetable. Probably because if you overcook them, brussels sprouts can be somewhat unpleasant. However, cooked well, they are nutty in flavor and delicious as a side dish. I adapted this recipe from the NYT to serve four, and added a little more butter to balance the acidity from the lemon juice. Dad heartily endorses this recipe (he finished his plate and even had seconds.)
- 1 Tbsp freshly squeezed lemon juice, plus 1 Tbsp grated lemon zest
- 1 lbs brussels sprouts
- 1 Tbsp olive oil
- 4 teaspoons butter
- 1 garlic clove, minced
- 1 Tbsp black mustard seeds or poppy seeds
- 2 Tbsp vermouth or dry white wine
- Salt and pepper to taste.
1 Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Halve sprouts lengthwise. If you are really ambitions, carefully cut out and discard the firm core of each sprout half. Thinly slice the sprouts. As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced toss them in juice and separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2 When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot (almost to smoking point) add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still green and crisp, 3 to 4 minutes. Some leaves might brown slightly.
3 Add vermouth, and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste and stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.