Brussels Sprouts In Lemon Sauce Food

BRUSSELS SPROUTS IN LEMON SAUCE

Steps:

• If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.

BRUSSELS SPROUTS IN LEMON CREAM

Steps:

• Cook the Brussels sprouts in boiling water until just tender, about 5 minutes. Drain and set aside.
• Combine the heavy cream, salt and pepper in a large skillet over medium heat. Bring to a simmer and cook until cream has reduced to 1/2 cup, about 3-4 minutes. Add sprouts and lemon zest and heat through, about 2 minutes. Taste and add salt or pepper as nedded.
• You may prepare the whole recipe ahead of time and simply heat before serving. You can also use for other vegetables such as peas, asparagus, beans. Try orange zest instead, and/or add a teaspoons of poppy or caraway seeds. Enjoy.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

BACON-WRAPPED BRUSSELS SPROUTS WITH CREAMY LEMON DIP

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
• Lay the bacon strips next to each other on a work surface. Brush liberally with about 1/2 the maple syrup, then halve crosswise. Wrap each Brussels sprout half with 1 strip of bacon, syrup-side out, so the seam is on the flat side. Place the sprouts seam-side down on the parchment-lined rimmed baking sheet, leaving a bit of space between them. Brush them with a bit more syrup, and grind a little black pepper on top. Roast, rotating the baking sheet halfway through, until the bacon is crisp and the sprouts are tender when pierced with the tip of a knife, about 30 minutes.
• Meanwhile, mix the mayonnaise, most of the lemon zest and all the lemon juice in a small serving dish. Sprinkle the remaining lemon zest on top. Put about 1/2 cup maple syrup in a second small serving dish, and stir in as much black pepper and crushed red pepper flakes as you like.
• Transfer the sprouts to a platter, and serve with the lemon mayonnaise and peppered maple syrup, for dipping.

CARAMELIZED BRUSSELS SPROUTS WITH LEMON

Steps:

• In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
• Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

BRUSSELS SPROUTS WITH MISO-LEMON SAUCE

Steps:

• Prepare the Brussels sprouts by trimming the ends and removing any yellowing outer leaves. If sprouts are on the larger side, halve lengthwise. Set aside.
• In a medium bowl, stir together butter and rosemary until thoroughly combined. Season to taste with pepper. Melt half of the compound butter in a large skillet over medium-high heat. Add the Brussels sprouts to the pan and toss to coat. Reduce heat to medium and cook, about 8 minutes, until crisp-tender and beginning to brown in places.
• Meanwhile, whisk together miso and 1 T. lemon juice in a small bowl. Heat briefly in microwave, about 15 seconds, and whisk until thoroughly combined and mixture reaches a sauce-like consistency, thinning with additional lemon juice or water if necessary. After Brussels sprouts are cooked, add remainder of compound butter to pan and allow to melt into the Brussels sprouts, about 1 minute more. Add miso-lemon sauce to pan and toss to coat.
• Transfer to a serving dish, garnish with lemon zest, and serve.

BRUSSELS SPROUTS IN MUSTARD SAUCE

Steps:

• Dissolve cornstarch in 1/4 cup water, and set aside.
• In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
• Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

LEMON-BUTTER BRUSSELS SPROUTS

Steps:

• 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, 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 zest until butter is melted. If desired, sprinkle with parsley.