Brussels Sprouts in Lemon Cream
photo by Parsley
- Ready In:
- 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.
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Made this recipe today using Brussel Sprouts and is wonderful. This will always be my way of cooking brussel sprouts. Much better than in butter sauce, just wish I didn't have to go out of town to find plain ones. This is by all means a keeper when using Brussel sprouts, now beans was another story but these sprouts were excellent, 10 stars in my book.