Winter Vegetable Recipe: Brussels Sprouts

Brussels sprouts are definitely not one of the most popular winter vegetables, probably because most people overcook them. But I've found that they a wonderful nutty flavor, when properly cooked, and can be a nice accompaniment to beef or pork, especially when seasoned with butter and onion.



Brussels sprouts are also quite nutritious. They have high concentrations of vitamins A, B, and C, as well as iron, calcium, potassium, and fiber.



Here's a basic recipe:



1 lb fresh brussels sprouts

4-6 Tbsp butter

1/2 onion, chopped

Salt and Pepper

1 teaspoon lemon juice

1/4 cup toasted slivered almonds



Steam brussels sprouts for 3-5 minutes until tender. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.



Sauté onions in 2-3 Tbsp of butter until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.



Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.



Serves 6-8