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
- To prepare Brussels sprouts, remove stem, cut in half lengthwise and thinly slice each half widthwise.
- 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.
- 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
