Brussel Sprouts With Lemon Sauce Recipes

Steps:

• cook veggies until tender as you like them
• in sauce pan mix ingredients til slightly thickened
• toss with veggies.

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

Steps:

• Prepare the Brussels sprouts by trimming the ends and removing any yellowing outer leaves. If sprouts are on the larger side, halve lengthwise. Set aside.
• In a medium bowl, stir together butter and rosemary until thoroughly combined. Season to taste with pepper. Melt half of the compound butter in a large skillet over medium-high heat. Add the Brussels sprouts to the pan and toss to coat. Reduce heat to medium and cook, about 8 minutes, until crisp-tender and beginning to brown in places.
• Meanwhile, whisk together miso and 1 T. lemon juice in a small bowl. Heat briefly in microwave, about 15 seconds, and whisk until thoroughly combined and mixture reaches a sauce-like consistency, thinning with additional lemon juice or water if necessary. After Brussels sprouts are cooked, add remainder of compound butter to pan and allow to melt into the Brussels sprouts, about 1 minute more. Add miso-lemon sauce to pan and toss to coat.
• Transfer to a serving dish, garnish with lemon zest, and serve.

Steps:

• In a large pot of boiling salted water, cook Brussels sprouts until crisp-tender, about 4 minutes. Meanwhile, in a large skillet, melt butter over medium; add onion and cook until translucent, about 8 minutes.
• With a large slotted spoon, transfer sprouts to skillet. Increase heat to high and cook, stirring occasionally, until sprouts begin to brown, about 5 minutes. Meanwhile, in pot, cook tortellini according to package instructions, then drain. Toss tortellini with vegetables and divide among bowls. Top with lemon zest and juice.