Brussels sprouts actually have quite a bit to do with with Brussels, Belgium, where they were first grown in the 16th century. They're extremely good for you, but most people don't know how to cook them the right way, so the eating of said sprouts is, for many, akin to culinary torture. In fact, I never had a Brussels sprout pass my lips until last Thanksgiving, when my brother-in-law attempted a very tasty recipe. Then I started experimenting and came up with a lovely way to prepare these cabbage-ettes that even my husband, who doesn't normally like a variety of vegetables, will eat.
Brussels Sprouts Braised in White Wine and Lemon Juice
- 2 pounds fresh Brussels sprouts
- 2 tablespoons butter
- 1 clove garlic, finely minced
- 1/4 cup lemon juice
- 1/4 cup dry white wine
1. Wash the Brussels sprouts well and let them drain on paper towels.
2. Cut the stem end of the Brussels sprouts; usually no more than a 1/4 inch needs to be removed.
3. Cut each sprout in half and remove the outer leaves.
4. Blanch the sprouts in a large pot of boiling lightly salted water for 5 minutes. This is the preliminary cooking stage.
5. Scoop the sprouts from the pot with a slotted spoon and immediately plunge into ice water. This stops the cooking process. Drain the sprouts well.
6. In the bottom of a square baking dish, heat butter in a 350 degree oven until melted. Then add minced garlic.
7. Toss the Brussels sprouts in the pan with the butter and garlic, white wine and lemon juice. Sprinkle with freshly cracked black pepper.
8. Roast in the 350 degree oven for about 30 minutes, tossing the sprouts about halfway through, or until fork tender. The sprouts will be sort of a deep olive green color and will have taken on a slightly buttery flavor.
These are wonderful with fish or chicken in particular. I served these with lemon pepper chicken with a lemon and white wine cream sauce.