Who Said Size Matters? Sauteed Baby Brussels Sprouts
We finally harvested the brussel sprouts we were growing all season. They turned out a little small I guess this is what you get without any pesticides or fertilizer….haha. Oh well, I decided to call them baby brussel sprouts, so it sounds like we intentionally harvested micro-veggies.
They were really tasty even though they were so small. You need to try this recipe I made up tonight. The acidity of the lemon juice cuts through any bitterness that brussel sprouts normally have, and with them soaking in the creamy sauce how could you go wrong? All I would add is a little parmesan cheese sprinkled on top before serving, but we were out. I added the tomatoes because we have too many and need to eat them every day to keep up with our tomato plant. You could leave them out if you’re not a fan of these pint-sized rubies.
- 2 Tbsp unsalted butter
- 2 Tbsp olive oil
- Juice of one lemon
- Salt and Pepper to taste
- 1/4 cup water
- 1 1/2 cups baby brussel sprouts or halved medium or quartered large brussel sprouts
- 1 cup whole cherry tomatoes
- heat olive oil in a large skillet on medium heat.
- Add brussel sprouts, tomatoes, salt and pepper.
- Saute until the spouts are a bright green and the tomatoes start to split (5-8 minutes)
- Add lemon juice and water. Cook, for 3-5 minutes, bringing the mixture to simmer, stirring occasionally.
- Add butter and cook for 5-8 minutes, bringing back to simmer.
- Remove sprouts and tomatoes, set aside.
- Raise the temperature of the pan to medium-high heat and cook the butter/lemon juice mixture until it starts to thicken.
- Pour over brussel sprouts and tomatoes and serve.