I have about a billion yummy brussels spouts recipes, but this one is by far the most basic and a good introduction for you, the future brussles sprouts lover. Here's your shopping list, and an apology in advance for the crappy picture quality (someone stole my camera when I was in New Orleans, and this one is currently being held together by a rubber band):
- 1 pound fresh brussels sprouts
- 2 tablespoon butter
- Salt and pepper to taste
- 1 teaspoon fresh lemon juice
Strain these in a colander and immediately dump them in a bowl of ice water to keep the color bright green and stop the cooking process. (This is called blanching, for those of you keeping score.)
Once they have cooled, cut your spouts into halves.
Melt the butter in a wide sauté pan over medium-high heat. Add the brussels sprout halves and a pinch or two of salt and pepper.
Cook your spouts for several minutes, tossing occasionally until they have started to brown and have finished cooking through. Whatever you do, DO NOT OVERCOOK THEM, because remember that thing I said about sinigrin? Yeah, so if you do decide to overcook them, your sprouts will be bitter. Don't say I didn't warn you.
Remove the pan from the heat and add the lemon juice, tossing to coat. Add some more salt and pepper if you need it.
Now stick them on a plate and prepare to fall in love with your next vegetable. I SAID PREPARE, GODDAMNIT! Ahem.