Brussels Sprouts… Take 2!!

My actual Sprouts! they are so pretty... and delicious!!

Take 2 at cooking brussels sprouts.  And I will start right out by saying this weeks recipe trumped my attempt last week.  It could be that I actually tried to find a recipe this week rather than going by memory.  I’m so glad I did because the results were DELICIOUS!  AND, I found an awesome little website that lists out several brussels sprouts recipes!  Here’s the link…

I LOVE Brussels Sprouts

The great thing about this page is that it actually lists the recipe I was trying to replicate last week, so if you were fearful of my attempts at recipe writing, no fear, the original can be found here.

So here’s what I tried this week; similar to last weeks’ recipe, but just different enough to suit my tastes a bit better… it could be because they turned out better this week.  Here’s the recipe from

  • 1 lb fresh brussels sprouts
  • 4-6 Tbsp butter
  • 1/2 onion, chopped
  • Salt and Pepper
  • 1 teaspoon lemon juice or 1 Tbsp Meyer lemon juice, fresh squeezed
  • 1/4 cup toasted slivered almonds
  • Parmesan cheese (my addition!)
  1. Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
  2. Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don’t like them.
  3. Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.  Serves 6-8.

Tips I Learned Along The Way

  1. I substituted olive oil for butter to save myself some calories.
  2. It really didn’t take very long to saute the sprouts once I got them in the pan.  I was really nervous about overcooking them since is said they would get bitter, but didn’t want to under-cook them either… so stressful!  Jeff had been in charge of steaming them and cutting in half and was the one to say they were probably done after three or four minutes in the pan.  They turned out beautiful!
  3. I didn’t have toasted almonds, only regular almonds I chopped up.  I didn’t have time to toast them, but it didn’t seem to matter much, they were a great addition!
  4. In looking over the other recipes from the I LOVE Brussels Sprouts website, one of the recipes called for you to toss cheese onto your sprouts.  Since I’m a cheese nut, this sounded like the best advice in the world to me.  And it was.  I added grated parmesan cheese (just the kind out of the shaker!) and it was DE-LIC-IOUS!!!!  A definite must!

The Results

These were GREAT brussels sprouts!  I can’t rave enough about them!  I loved them.  Jeff thought they were delicious as well.  We will so be having these again in the near future.  I hope you give them a try.  They really were wonderful!

Hooray for Brussels sprouts!  This under-appreciated veggie may soon be taking on a new place at our dinner tables once again!

1 Response so far »

  1. 1

    I just found out that I love roasted brussel sprouts!!!

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