Brussel Sprouts Recipe – Lemony Brussels Sprouts

Tips, Tricks, and a Recipe

Brussel Sprouts Recipe – Lemony Brussels Sprouts

By Leanne Ely, C.N.C

Today’s focus is on Brussels Sprouts

Brussels sprouts looks like “little cabbages” and considering that they do belong in the cabbage family, it’s a good thing! The main growing season is between January and October but you can get them year round as they are grown year round in California.

Brussels sprouts are both loved and hated throughout the world. In my estimation, the hatred comes from a childhood experience of eating overcooked Brussels sprouts. Or not eating them. I remember in my own household sitting at the table by myself with a glass of milk trying to choke those hideous things down. A lot has changed since then!

Lovely Brussels sprouts are packed with like beta-carotene, vitamin C and folate.  A cancer fighting veggie and natural detoxifier and cleanser for your body, these veggies are delightful when prepared correctly.

Here’s Today’s TRICK:
If you’re cooking rice in your rice cooker pop in the steaming shelf and steam your Brussels sprout that way. It’s one of the few veggies that will not be over cooked with this method. Stuff the steamer full as they do shrink.

Here’s a TIP:
When picking your Brussels sprouts pick the ones that are firm and bright green in color with clean ends and a nice, cabbagy smell. If they have too strong a cabbage smell, this means they’re older than you’d like and the flavor will be off.

And your RECIPE:

Lemony Brussels Sprouts
1 pound Brussels sprouts, trimmed
2 tablespoons butter, melted
2 tablespoons fresh squeezed lemon juice
2 teaspoons lemon zest
1/8 teaspoon sea salt salt
1/4 teaspoon freshly ground black pepper
1/3 cup slivered almonds

Boil one inch of water in a pan big enough for the Brussels sprouts (or cook in your rice cooker or other veggie steamer according to directions), place sprouts in boiling water, cover, steam for 1 to 2 minutes. Uncover pot, and stir. Recover pot and cook for five to 10 minutes, stirring twice, until fork tender. Drain. Combine ingredients other than almonds and toss with sprouts. Sprinkle with almond slivers, serve.

Tip: Zest your lemon before you squeeze it!

2 Responses

  1. love the tip on what they should look like. i’ve always looked for dark green ones thinking that meant more vitamins. silly assumption. thanks!

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