Try it!!

During the holiday season, I was given an extra gift this year.  A son who was willing to prepare both our Thanksgiving and Christmas dinners!!  He is a great young man with a variety of interests...rock climbing, music, anything outdoors...and luckily, talent in the kitchen!!

This is Lex, doing what he loves the most...and making his mom very nervous!!


At Thanksgiving he asked me for dinner suggestions and together we worked on a menu based on an article featuring Chef Scott Peacock in the December issue of Better Homes and Gardens.  I made biscuits, orange-cranberry sauce,  pumpkin pie and Lex did all the rest which included herb-and-garlic crusted pork roast, scalloped potatoes, salad and the surprise winner of the night,  caramelized Brussels sprouts with lemon.  Yes that's right, Brussels sprouts.

I can't remember a time when I was ever served brussels sprouts as a child or cooked them as an adult.  The beautiful photos in the magazine article made us all want to give it a try, so we did...and now we're hooked.

Here's the recipe, taken straight from BH&G.

Caramelized Brussels Sprouts with Lemon
Prep time 15 min, Cook time 6 min

1/4 cup extra virgin olive oil
4 cups Brussels sprouts, trimmed and halved lengthwise
2 Tbsp. water
Juice of one lemon half, about 1 Tbsp.

In a 12-inch nonstick skillet heat 3 tablespoons of the olive oil over medium heat.  Arrange Brussels sprouts in a single layer, cut sides down.  Drizzle with remaining olive oil and sprinkle generously with salt (we used sea salt) and a grind or two of black pepper.  Cover and cook for 3 minutes.  Remove lid and sprinkle sprouts with water.  Cover and cook for 2 minutes more.  Sprouts should be just tender when pierced with a fork, and beginning to caramelize.

Remove cover and increase heat slightly.  When cut sides are well-caramelized, toss sprouts in a pan, drizzle with lemon juice, and sprinkle with more salt and pepper to taste.

Makes 6 servings.

The finished product.  Bright, beautiful green...sweet and salty/tangy.

You still might not be convinced to try them.  But trust me...this is a wonderful, inexpensive, easy-to-prepare side dish for any meal.

Lex made the Brussels sprouts again with our Christmas dinner.  Yum!!