Like Julia Child, I like my vegetables gently cooked until tender, rather than nearly raw. After preparing them by trimming the stem and peeling off discolored leaves, I quartered them and added some slices of pretty red onion and a sprig of rosemary to the pot. When they were just barely tender when poked with a fork, I drained them and did a quick sear in a little butter and oil - followed by a good squeeze of lemon juice and a sprinkle of salt. Oh so good!
Seared Brussels Sprouts:
2 cups cleaned and quartered brussels sprouts (mine were quite large, if yours are smaller, you can cut them in half instead of quarters)
a large sprig of rosemary
several slices of red onion
water to just cover the sprouts
For the saute:
2 tablespoons olive oil
a pinch of thyme
2 pinches kosher salt
1 tablespoon unsalted butter
several squeezes of fresh lemon juice - about a tablespoon
Cook the sprouts in the water until just barely fork tender, then drain.
Add the olive oil, thyme, and butter to a frying pan, then add the drained brussels sprouts and onion. Try to let them sear a little before gently stirring them with a large spoon and continuing to sear. Just before you turn off the burner, add the squeezes of lemon juice and salt and stir gently.
Mound on a platter and serve immediately.