Hi Jaime,Steam the brussels sprouts while preparing a melted butter, garlic and lemon sauce to be drizzled on top. You can also use olive oil instead of butter. The light option of more lemon than oil or butter is actually the more tasty option too. Sorry I missed painting this evening. I completely forgot about a school picnic tonight and then forgot to let you know that I wouldn't be attending class. What can you do?
Ohhh, Rasberries... :-) Anke
Elaine- thanks for the recipe. I really want to like brussels sprouts, but haven't had much luck in the past. I will give this a try. Yes, I did miss you at painting. It's not the same without you. J.
Anke. Yes! They are so wonderful. We are only getting about one or two a day, but they are such a great treat.
Elaine's brussel sprouts are really yummy, use lots of lemon juice!
Thanks Richard. I had planned on making them last night but I only had limes available. Not quite the same, you know.
JaimeCarmelize the Brussel Sprouts...they ARE hard to like because they are typically so bitter! Saute them on almost high heat with butter...watch them turn almost black on the outside (you will think you are burning them horribly....in a sense, you are) but the darker they get, the more carmelized and sweeter they will become. It's deliscious...I promise.
Anonymous- I did try something like this a couple of nights ago with another veggie added to the mix and they were really good. I need to try cooking them alone like you are saying though. Hard thing to burn food intentionally you know, although I do it often enough unintentionally.