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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This side dish is a fast and refreshing way to serve little cabbages. The buttery lemon sauce really brings out the flavor of the sprout. My youngest son loves them!—Joyce Guth, Mohnton, Pennsylvania Ingredients:
1-1/2 pounds fresh brussels sprouts (about 2-1/2 cups), trimmed |
1 teaspoon lemon juice |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup butter, cubed |
2 garlic cloves, minced |
Directions:
1. Cut an X in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer. Yield: 6 servings.
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