Tuesday, February 11, 2014

Lemon Butter Brussels Sprouts

When I made that delicious salmon with the dill sauce, I was originally going to serve it with asparagus.  But this edition of Taste of Home also had a Brussels Sprouts recipe that I thought would nicely compliment the salmon. 

It's a deliciously flavored side dish.  It's a kicked up version of a basic Brussels Sprouts.


1 lb fresh Brussels sprouts
3 Tbsp EVOO
2 tsp minced garlic
1/4 cup white wine
1/2 cup chicken broth
4 tsp lemon juice
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp butter
1 tsp grated lemon peel
minced fresh parsley, optional

Cut Brussels sprouts in half.  In a large skillet, heat oil over medium heat.  Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.

Add wine, stirring to loosen browned bits from pan.  Stir in broth, lemon juice, thyme, S&P.  Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.

Stir in butter and lemon peel until butter is melted.  If desired, sprinkle with parsley.

Recipe Source:  Taste of Home, February 2014, p. 63

No comments:

Post a Comment