Wednesday, January 14, 2015

What's in Season Now: Brussels Sprouts

Lemon Butter Brussels Sprouts, Sauerkraut-Style

This recipe appears in my new cookbook, Tasting the Seasons. Lately we've been sampling it at every booking signing. It is so well received, even kids love it! The first memory I have of Brussels sprouts appearing on a dinner plate was when I was in my late teens. My mother introduced them in late autumn and served them alongside stuffed pork chops and sweet potatoes. Not only was the combination seasonal and colorful, the Brussels sprouts were cooked and seasoned to perfection. Many years later, I thought about how clever my mother was to wait until her brood of five was mature enough to fully appreciate this sophisticated little vegetable.

1½ pounds Brussels sprouts (about 2 dozen)
½ cup (1 stick) butter
1 teaspoon salt
2 tablespoons lemon zest
2 tablespoons lemon juice
A few grindings of freshly ground black pepper

  1. To prepare Brussels sprouts, remove stem, cut in half lengthwise and thinly slice each half widthwise. 
  2. In a large pan, melt butter over moderate heat, add Brussels sprouts and salt and stir to evenly coat shredded sprouts with butter. Cover, reduce heat to medium-low and cook for 10–15 minutes, stirring occasionally. 
  3. Add lemon zest and juice, stir, cover and cook an additional 2–5 minutes or until tender. Season the Brussels sprouts with pepper. Serve immediately.

8 servings