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See also:  Brussels Sprouts Cooking Tips ; Brussels Sprouts Article



Recipe from Sober Celebrations

Depart from the usual boiled Brussels sprouts and offer this crisp and delightful side dish instead. Once the ingredients are ready to go, it takes only minutes to prepare and can be done as the turkey rests. The lemon juice and zest add a terrific tang that every chef will tell you helps reduce the heaviness of fat-laden ingredients on the palate, ingredients in abundant supply on all Thanksgiving dinner plates! Your guests will be amazed and impressed with how well this simple side dish complements the rest of the meal.
   You can trim and slice the sprouts a day ahead and store them in a plastic bag in the refrigerator, leaving a somewhat labor-intensive task off your Thanksgiving Day "to do" list. When preparing the lemon rind, use a microplane grater or cover a standard grater with strong plastic wrap and grate right over it - the zest sticks to the plastic and can then be scraped off quickly, leaving the grater virtually clean as a whistle!
Serves 10


    • 2 pounds Brussels sprouts, trimmed, halved, & cored
    • 4 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon grated lemon rind


1. Place the halved and cored sprouts flat side down on a cutting board and slice thinly (1/8 to 1/4 inch wide). Use your fingertips to separate the "shavings."

2. Melt the butter with the olive oil in a large, nonstick skillet, add the sprouts, sprinkle with salt and pepper, and cook, tossing often, until just wilted but still bright green in color, about 5 minutes. Add the lemon juice and grated rind and stir to coat. Serve immediately.


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