Brussel Sprouts? Yuck! Well, that’s until I learned how to cook them. I actually have two different ways that these healthy little vegetables become something you may even want seconds on. Try one of these the next time that you are looking for something new!
Lemon and Nutmeg Butter Steamed Brussel Sprouts
Steam the Brussels Sprouts (2lbs) in a chinese steamer over a pot of boiling water until tender. note: If you don’t have a steamer, you can cook them right in the water!
In a bowl, melt 2 TBSP (25g or 1 oz) Butter, add the zest and juice of 1 Lemon and freshly grated nutmeg to taste.
Toss the Brussels Sprouts in the butter mixture and serve right away.
Baked Brussels Sprouts with Bacon & Onion
Sauté 1 half lb bacon in an oven proof frying pan until almost crispy. Add 1 chopped yellow onion and 2 cloves chopped garlic to the bacon fat and sweat until tender about 3 minutes. Add 1-2 lbs peeled and quartered Brussels Sprouts and toss until covered. Salt and pepper to taste and bake at 350 degrees for about 10 minutes. note: if you use bacon that is not fatty, you may want to add some butter, EVOO or broth to keep from drying out.