Brussels sprouts are truly delicious when thinly sliced and cooked in brown butter and a bit of lemon juice.
I upped both the butter and olive oil to tablespoons. I did saute these a little longer than the recipe asked for, only because mine were not quite ready after 45 seconds. Though my family was lukewarm about this, I loved it. What my family didn't want, I happily ate for them. VERY good. Next time, I think I might throw in some chopped shallots. I think that would make this dish even tastier! - 23 May 2012 (Review from Allrecipes US | Canada)
First, I'll confess that I actually like Brussels sprouts! I started slicing them long ago to trick my husband into eating them! For the longest time he thought it was cabbage, lol! Anyway, this recipe is really outstanding, and the lemon juice brightens it up nicely. I almost follow it exactly except I add teaspoon of lemon zest and cut back on the lemon juice. I also sprinkle red pepper flakes onto the finished dish. I cook mine longer than 45 seconds, probably closer to 2 minutes, and they still have the nice bright color and texture. I served this with grilled chicken wings and rice. - 09 May 2012 (Review from Allrecipes US | Canada)
These Brussels sprouts are indeed “truly delicious”. For years I have used the Julia Child method of lightly steaming the sprouts and then thinly slicing and sautéing them in butter. I now know that the steaming was an unnecessary step. Mine took longer than 45 seconds to soften but were still speedy and effortless to prepare. Most people who profess to dislike this healthy vegetable have usually only had the overcooked variety. This recipe will surely bring them around. - 13 Jun 2012 (Review from Allrecipes US | Canada)