Lemony Brussels Sprouts Recipes

Steps:

• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown. , Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender., Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

Steps:

• Cut an "X" in the core of each brussels sprout. Place in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender. Drain. In a large skillet, saute the sprouts, lemon juice, salt and pepper in butter for 2-3 minutes or until flavors are blended. Add garlic; cook 1 minute longer.

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower third. Divide brussels sprouts between 2 rimmed baking sheets and toss each with oil and curry powder. Season with salt. Roast until browned in spots and tender when pierced with a knife, about 20 minutes, stirring and rotating sheets halfway through. Transfer to a serving dish and top with lemon zest and lemon juice.

Steps:

• In a skillet, combine sprouts and 1/2 cup water; season with salt and pepper. Bring to a simmer over medium heat. Cover; cook, stirring occasionally, until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes (add 1/4 cup more water if skillet becomes dry before sprouts are done).
• Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on underside, 5 to 7 minutes. Remove from heat. Stir in lemon juice; season with salt and pepper. Serve with lemon wedges.

Steps:

• Preheat oven to 400ºF (200˚C).
• In a 12-in (30-cm) oven-safe skillet, add the olive oil over medium heat. Once the oil begins to shimmer, add the Brussels sprouts and cook, stirring occasionally, until crisp and lightly caramelized, 3 to 4 minutes.
• Add the garlic, ginger, and lemon zest. Cook until fragrant about 30 seconds.
• Transfer the skillet to the oven and roast for 10 minutes, or until tender. Remove from the oven.
• Preheat oven to broil.
• In a blender or food processor, add the goat's milk, goat cheese, mustard, and lemon juice, and pulse until smooth. Stir in the red pepper flakes.
• Add the basil to the skillet with the Brussels sprouts. Add the goat's milk mixture and stir to combine.
• Sprinkle with Parmesan cheese and almonds.
• Broil for 2 to 3 minutes, or until the cheese has melted.
• Season with salt and pepper, and top with additional basil.
• Enjoy!

Steps:

• Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
• When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
• Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Steps:

• In a large nonstick skillet, heat oil over medium-high, add brussels sprouts and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Remove from heat, and stir in lemon juice.

Steps:

• Place Brussels sprouts in a microwave-safe dish; add water. Cover and cook on high for 7-9 minutes or until tender, stirring twice; drain. , Stir in the butter, lemon juice, zest, salt and lemon-pepper. Sprinkle with almonds.

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle with oil and lemon juice; sprinkle with salt, garlic powder and pepper., Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once. Sprinkle with cheese.

Steps:

• Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
• Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
• Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.