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
- 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
- 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.
Originally published as Lemony Brussels Sprouts in Taste of Home October/November 2003, p49
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