Whenever I make brussels sprouts this way, the word that comes to mind is "bright". Bright in color, bright in taste, with the zing of fresh lemon juice and a glaze of olive oil. I made this Easter Day, and it was inhaled, and leftovers snatched up to take home. I had a packet of brussels sprouts leftover, so I made them again, but this time, faced with solitary leftovers, I made a bonus soup; a handful of spinach, a sprinkle of goat cheese crumbles, and it was perfect for this chilly evening.
To make the brussels sprouts:
4 cups trimmed, sliced brussels sprouts
1/2 cup water
1/3 cup olive oil
kosher salt and fresh pepper
2 T. (approximate) fresh lemon juice
Pour olive oil into a large skillet set on medium heat.
Add the sliced brussels sprouts and water and saute for approximately 7 minutes, stirring several times to make sure nothing scorches.
Add the lemon juice, salt and pepper, and stir, then take off heat and cover.
Taste, add more salt and lemon juice if desired, and a hefty drizzle of olive oil, then serve.
For that glorious soup?
2 cups leftover cooked brussels sprouts
1 cups packed raw spinach, sliced
1 T. butter
1 T. olive oil
1 onion, sliced
2 cups water
1/2 t. nutmeg
1/2 t. thyme
About 5 tablespoons fresh goat cheese, crumbled with a fork
kosher salt and freshly cracked pepper to taste
In a stockpot, on medium-high heat, heat the olive oil and butter. Add the onion and stir often until the onion is soft. Add the cooked leftover brussels sprouts, the spinach, and the water, then add the thyme and nutmeg and stir. Cover and cook on medium-low heat for around 15 minutes. Remove from heat and let sit for 15 minutes, then puree in food processor. Taste, and add salt and pepper as desired.
Ladle into bowls and top with fresh, crumbled goat cheese and serve.
Hope you had a grand Easter!