Ever since I posted that recipe for Fresh Broccoli Lemon Pasta, I can't get that flavor profile out of my head. I am hooked on that fresh lemony, garlicky flavor, especially paired with winter vegetables. The latest vegetables to fall victim to my obsession are Brussels sprouts.
I know that they are not for everyone, but I am a huge fan of Brussels sprouts. I love their bitter-sweet flavor and they're just so darn adorable. Also, I lived in Brussels as a child, so the name conjures up childhood memories.
Sautéing Brussels sprouts gives them a golden caramelized flavor that could convert even the staunchest sprout hater. Tossed with garlic, parsley, and lemon zest, these sprouts have a fresh flavor that would be delicious as part of a holiday dinner spread, or just as part of a weeknight dinner.
Fry 'em up in a pan.
If you want to prepare them ahead, sauté them in advance, but don't add the persillade or lemon zest. Just before serving, heat them again in the pan. After they are hot, remove them from the heat, add the zest and persillade, and serve.
Second Helping: Kale and Gruyere Strata
Top 10 cutest vegetables.
Brussles Sprouts with Lemon Persillade
While in Las Vegas last week, we had green beans served in a similar lemon-garlic way. They were great. I made them for my boys this week and they gobbled them down. I will have to try it with brussels sprouts, but I'm not sure that even that will convince them that the sprouts are good. More for me!
Posted by: Nancye | December 08, 2010 at 11:11 AM