I bought my Christmas Brussels sprouts early - I didn't want to risk the farmers running out, and they keep well in the crisper drawer in the fridge.
My favorite vegetables at childhood Christmas dinners were the Brussels sprouts, boiled then tossed with almonds that had been toasted in melted butter.
Long-time readers of this blog might remember Larry's childhood aversion to Brussels sprouts, indeed most vegetables. (You can read his post here.)
Fortunately, Larry's learned that even if he doesn't like a vegetable the first time around, after a few more test-runs he might actually start enjoying it. I think this is a really healthy attitude to food - after all, how many of us enjoyed our first sip of coffee or beer? Or the first puff of a cigarette? Yet we persevere, wanting to like these substances, and we learn to enjoy them.
If we all had the same tenacity in learning to like Brussels sprouts and leafy greens, we would be much healthier.
A common complaint with cooked Brussels sprouts is that they are mushy on the outside and hard on the inside. The key to cooking them evenly is to cut an x in the bottom of each stem before cooking. Steaming or boiling are both fine, just make sure to whisk them off the heat when a knife slides in to the center with just a little pressure.
In celebration of our Southern California lifestyle, this year's Brussels sprouts will be tossed with juice from a lemon freshly picked from our tree.
Brussels Sprouts with Lemon1/2 lb Brussels sprouts
2 tbsp butter
1 tbsp lemon juice
salt and pepper
Trim any yellowed-leaves from the Brussels sprouts and cut an x in the bottom of each. Steam over boiling water until barely tender, about 8 minutes depending on their size. You can leave them like this until just before you're ready to serve.
Melt the butter in a sauté pan large enough that the sprouts are in a single layer. Toss in sprouts and cook until warmed through. Add the lemon juice, and season with salt and pepper to taste. Toss again before serving.
Serves 2-3
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