I'm thinking of making these as a side for our holiday dinner. I love Brussel Sprouts so it's a definite veggie for those who love them. Love them or don't like them someone will surely enjoy this recipe..
1 1/2 lbs. Brussel sprouts
4 T olive oil
4 sliced shallots
salt
Fresh ground pepper
4 T butter
4 tsp. lemon zest
Blanch Brussel sprouts in boiling salted water until al dente. Four or 5 minutes or until tender.
Remove and place in ice water to retain green color. Drain well
Remove stem and slice in half or cut in quarters if sprouts are large. Drain again if necessary.
Heat a pan over medium heat with olive oil. Add sprouts until heated all the way through. Add shallots and cook several minutes more or until shallots become translucent and sprouts start to brown. Season with salt and pepper. Now add butter to one side of the pan pushing sprouts to other side of pan and cook 1 minute or until butter begins to brown. Toss sprout mixture with browned butter.
Remove from heat and add 1 tsp. lemon zest. Add more if desired. Serve immediately.
Enjoy!
1 1/2 lbs. Brussel sprouts
4 T olive oil
4 sliced shallots
salt
Fresh ground pepper
4 T butter
4 tsp. lemon zest
Blanch Brussel sprouts in boiling salted water until al dente. Four or 5 minutes or until tender.
Remove and place in ice water to retain green color. Drain well
Remove stem and slice in half or cut in quarters if sprouts are large. Drain again if necessary.
Heat a pan over medium heat with olive oil. Add sprouts until heated all the way through. Add shallots and cook several minutes more or until shallots become translucent and sprouts start to brown. Season with salt and pepper. Now add butter to one side of the pan pushing sprouts to other side of pan and cook 1 minute or until butter begins to brown. Toss sprout mixture with browned butter.
Remove from heat and add 1 tsp. lemon zest. Add more if desired. Serve immediately.
Enjoy!
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