Lemony Brussel Sprouts

You know how when you are a kid your parents are always trying to force feed you vegetables?  Well I had the reverse situation several years ago when I had to cajole my mother to try brussel spouts.  She was holding on to long held (and clearly very bad) memories of brussel sprouts boiled to death that tasted to her like “dirt.”  Overcooked vegetables are an anathema to my mother who prefers crisp tender green beans or roasted vegetables.  I tried explaining that you could roast these little spouts and make them all carmelized and delicious but to no avail.  So I did what any good parent would do in this situation – I hid the noxious vegetable and only disclosed their name after she had eaten and liked the brussel sprouts.  My favorite way of prepping these mini cabbages is roasted but if you don’t feel like turning on the oven, or if you are trying to get a fast one by your guests, brussel sprouts are great sliced very thinly and sauteed.

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me secretly slicing the sprouts so no one is the wiser!

Not only is it a quick side, they don’t resemble themselves at all and instead look like a delicious slaw like green.  Sautéed with some shallots and tossed with pine nuts and lemon this side only takes a couple of minutes but packs a ton of flavor.  So try this out on any of your brussel sprouts haters and see if you can make a convert out of them.

Lemony Brussel Sprouts (printable version at the end of the post)

Inspiration:
Special Equipment:  a sharp knife

  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1/4 cup pine nuts
  • pinch of crushed red pepper
  • the juice of one large lemon

First you need to prep the spouts – slice off the tough bottom part and toss it away.  Then start slicing the sprout thinly.  It doesn’t really matter what direction you slice them, just make sure to not make the slices too thick.

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In a large skillet over medium high heat, add the olive oil and the brussel sprouts.  Season with salt, pepper and the crushed red pepper and saute for 5 minutes, stirring occasionally.  Don’t worry if they start to brown, that’s actually a good thing.  At the same time toast the pine nuts in a small dry pan over medium heat for 5 minutes, stirring them occasionally so they don’t burn.  When the nuts are toasted set them aside.  Add the sliced shallots to the pan with the spouts and sautee for 3 more minutes until the shallots are softened.  Take off the heat and toss with the lemon juice and top with the pine nuts.

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Lemony Brussel Sprouts

  • Servings: 4
  • Print

Special Equipment:  a sharp knife

  • 1 pound brussel sprouts
  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 1/4 cup pine nuts
  • pinch of crushed red pepper
  • the juice of one large lemon

First you need to prep the spouts – slice off the tough bottom part and toss it away.  Then start slicing the sprout thinly.  It doesn’t really matter what direction you slice them, just make sure to not make the slices too thick.  In a large skillet over medium high heat, add the olive oil and the brussel sprouts.  Season with salt, pepper and the crushed red pepper and saute for 5 minutes, stirring occasionally.  Don’t worry if they start to brown, that s actually a good thing.  At the same time toast the pine nuts in a small dry pan over medium heat for 5 minutes, stirring them occasionally so they don’t burn.  When the nuts are toasted set them aside.  Add the sliced shallots to the pan with the spouts and sautee for 3 more minutes until the shallots are softened.  Take off the heat and toss with the lemon juice and top with the pine nuts.

1 Comment

  1. Pingback: Thanksgiving Game Plan | A Capitol Contessa

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