Brussels Sprouts In Lemon Sauce Recipes

BRUSSELS SPROUTS IN LEMON SAUCE

Steps:

• If using fresh brussels sprouts, trim and cut an "X" in the core end of each. In a large saucepan, bring 1 in. of water and sprouts to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. , Meanwhile, in a small saucepan, melt butter over low heat. Whisk in the mayonnaise, lemon juice and celery salt until smooth; heat through (do not boil). , Drain brussels sprouts and place in a serving bowl. Drizzle with lemon sauce. Sprinkle with Parmesan cheese and almonds.

LEMON-BUTTER BRUSSELS SPROUTS

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.

BRUSSEL SPROUTS WITH LEMON SAUCE

Steps:

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

BRUSSELS SPROUTS WITH MISO-LEMON SAUCE

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.