This Brussels sprouts recipe is for the "I don't like Brussels sprouts" people. The super-fast stir-fry in butter and lemon retains the beautiful color, and the Brussels sprouts get the most wonderful sweet flavor, and tender texture. The secret is the thin slicing, and the quick cooking time.
Makes 8 Portions 60-Second Brussels Sprouts Recipe
Makes 8 Portions 60-Second Brussels Sprouts Recipe
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 1 1/2 lb Brussels sprouts, washed, bottoms trimmed
- 1 tbsp butter
- 1 tbsp olive oil
- 1 lemon, juiced
- salt and pepper to taste
Preparation:
Cut the Brussels sprouts in half lengthwise, and then slice each half into very thin ribbons (see picture). Place a large skillet over high heat. When it is very hot, add the butter and oil; as soon as the butter is melted, toss in the Brussels sprouts.
Saute, stirring and tossing constantly for about 45 seconds. Add the lemon juice, and toss for about 15 seconds more. Remove from heat, add salt and fresh ground black pepper to taste, and transfer into a serving dish. Do not overcook, and the Brussels sprouts will stay green, sweet, and tender.
Saute, stirring and tossing constantly for about 45 seconds. Add the lemon juice, and toss for about 15 seconds more. Remove from heat, add salt and fresh ground black pepper to taste, and transfer into a serving dish. Do not overcook, and the Brussels sprouts will stay green, sweet, and tender.