Oh, what a crazy several days! My computer got hit with several somethings that left me without access - just as the holiday was gearing up to Thanksgiving Day. Friend Will ( wizard of computers) has patched things together via email directions, until my savvy son can review what happened when he comes on Thursday - I'm just sorry that will be less time to visit with him.
Now, on to the brussels sprouts. This has been a staple for all my Thanksgivings - my father usually just boiled them to death and served with butter. My daughter likes to roast them, but I love this very quick saute/simmer , with the aroma of fresh thyme and the tang of lemon juice, which also helps the brussels sprouts stay that lovely green color.
This recipe makes about 3 servings, so multiply as you need to. If you're cooking them in several batches, makes sure everything is prepared and it shouldn't take too long at all. The only tedious part is trimming and slicing the brussels sprouts, but they're so pretty done that way, it's worth the time and trouble.
Brussels Sprouts Chiffonade
I used about three handfuls of sprouts, which I bought loose. Wash the sprouts, trim the ends, and slice each sprout very thinly, a cut which is known as chiffonade.
2 cups brussels sprouts, cut in chiffonade
2 T. olive oil
2 T. water
1/2 t. kosher salt
freshly ground pepper
1-2 t. fresh thyme leaves, stripped from stem
2 T. fresh lemon juice
Place the water and olive oil in a large skillet and heat on medium high.
Add the brussels sprouts, salt, and pepper, then stir and turn down heat to medium low. Cover the skillet and cook for about 8 minutes, then uncover and stir in the fresh lemon juice.
Remove from heat and serve.