By French Tart on December 20, 2007
Photo by Beautiful BC
Photo by Beautiful BC
"A wonderful way to cook and serve Brussels sprouts, the much-maligned vegetable of the Christmas table! Just steam or boil them until slightly tender and then toss them in lemon infused butter and top with peppered crispy bacon - that should cure most "sprout haters"!!! The lemon cuts through the butter and bacon to give a clean and fresh flavour, which is great if these are being served with lots of rich food. Get ahead by juicing and zesting your lemon; you can also pre-cook your sprouts and then plunge them into boiling water for a minute or two before serving. The lemon butter can be heated up gently in the microwave."
Serving Size: 1 (136 g)
Servings Per Recipe: 8
"Delicious! I tried this because I wanted to bring a brussels sprouts dish to a friend's for Thanksgiving, and didn't want to commandeer her oven. As I guessed, it's GREAT at room temperature; just add the bacon right before serving."
"We love brussels sprouts, and this is a very good way to serve them. And quick too! I realized as we sat down to eat that I actually forgot to make this dish. But since I could whip the sauce (thanks to Whole Foods bacon bits) together in the 3 minutes it took the sprouts to steam in the microwave, voila! I used roasted walnut oil and it went well with these flavors also. Yum!"
"The son who hates brussels sprouts LIKED these! Love the mix of lemon with bacon - the only way these veggies will be served in our home from now on. Thank you for sharing!"
"Oh of course, given my taste, this is a 5-star. Sweet, salty, sourish, slightly bitter. Oh yes. And the bacon provides the umami 5th flavor. This could be a complete meal for me. :-) But served with Andi of ...'s "The Farm's Fried Ham and Onion Sandwich-Longmeadow Farm"... EXQUISITE."
"I am a fan of this *much maligned veggie* + all things easy & make-ahead, so this recipe was almost sure to be a winner for me. I made the recipe as written & loved it for its flavour & easy, make-ahead prep, but admit I took half of it a step further by adding garlic & caramelized onion. I am sure they are great w/rich food, but they can also perk up plain food too. I served them w/baked trout fillets + steamed potatoes, they provided the flavour spark of our meal & the *lemon infusion* was esp good w/a seafood entree. Thx for sharing this sure to be repeated recipe w/us. :-)"