About this recipe: Brussel sprouts are sauteed in butter with mushrooms, parsley and lemon juice, to create this wonderfully simply sprout dish. Serve alongside a roast for Christmas or Sunday lunch.
One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them. This was perfect cooked for 7-10 minutes rather than 15. This is a good, basic recipe, made even better with the addition of garlic, sliced shallots,and crumbled, fried bacon. A little chopped, fresh, red bell pepper would be a nice splash of color too. - 30 Oct 2007 (Review from Allrecipes US | Canada)
We prefer the Brussel Sprouts somewhat less tender at the start...We add some crushed garlic, and just steam the Brussel Sprouts about 5 - 6 minutes....Then saute all in a large frying pan till they are crisp tender...Also, can add some halved cherry or grape tomatoes at the end and sprinkle with parmesean cheese. - 13 Oct 2006 (Review from Allrecipes US | Canada)
My husband is not a picky eater, however, he does not care for Bruseels Sprouts. I made this tonight for dinner and he actually went back for seconds! Very tasty. Thanks for the recipe. - 19 Apr 2007 (Review from Allrecipes US | Canada)