If you like brussel sprouts, you’ll probably like this recipe. If you don’t like brussel sprouts, you still might like this recipe. It’s good!
- 1 pound fresh or frozen Brussels sprouts, thawed (1)
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- ¼ cup white wine (2)
- ½ cup chicken broth
- 4 teaspoons lemon juice
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 1 teaspoon grated lemon peel (3)
- minced fresh parsley, optional (4)
Cut Brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
Add wine (5), stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
Stir in butter and lemon peel until butter is melted. If desired, sprinkle with parsley.
Yield: 4 servings
(1) I used frozen. That worked fine.
(2) I used ¼ cup chicken broth instead of the white wine.
(3) I used lemon peel spice instead of actually using a lemon and making my own.
(4) I forgot the parsley but you don’t really need it.
(5) Since I was using more chicken broth instead of white wine, I just added the broth, lemon juice, thyme, salt and pepper at this point.
Just for fun, from Wikipedia:
The Brussels sprout is a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there.
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