Marinated Brussels Sprouts With Lemon Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl.
• Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.

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:

• Cook brussels sprouts according to package directions; drain. Combine remaining ingredients; pour over sprouts and toss to coat. Cover and refrigerate.

Steps:

• Heat oven to 500ºF. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat.
• Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.

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:

• 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:

• Clean the Brussels sprouts and trim off the bottom 1/4 inch of their core, and remove any loose outer leaves. Cut a small slit in the bottom of each sprout with a small sharp knife.
• Fill a large bowl with cold water (add some ice if not cold enough) and set it aside. Bring an inch or so, of lightly salted water to boil in a large pot. Add the sprouts and cover. Cook for 3-5 minutes, or until the sprouts are just barely tender. Cut one in half to check. Drain the sprouts and plunge immediately into the bowl of cold water. Leave them there for a few moments then drain again.
• Cut the sprouts in half and place in a large bowl. Season sprouts to taste with salt and pepper, then toss with the lemon zest, shallots, parsley, and minced garlic.
• Make the dressing: Whisk (or shake in a jar) the olive oil and lemon juice together vigorously until thick and pale yellow.
• Pour the dressing over the sprouts and toss.
• Refrigerate for at least an hour -- but note that these are really a lot better, a day after cooking.