Brussels Sprouts Recipe

I never used to like brussels sprouts, until one day I had them when they weren't over-cooked. Still just a little bit crunchy, they had a wonderfully nutty flavor. Who knew brussels sprouts could taste so good? Now I love them, especially with brown rice and butter.

1 lb fresh brussels sprouts
4-6 Tbsp butter
1/2 onion, chopped
Salt and Pepper
1 teaspoon lemon juice
1/4 cup toasted slivered almonds

1 Boil in water or steam brussels sprouts for 3-4 minutes until just tender. Split one open to see if it has cooked to the middle. Strain and place in a bowl of ice water to keep the color bright green. Cut into halves.

2 Sauté onions in 2-3 Tbsp of butter in a wide sauté pan until the onions are translucent. Add the brussels sprout halves and 2-3 Tbsp more of butter and cook on medium high heat for several more minutes, until the sprouts have reached your desired level of doneness. Add salt and pepper to taste while the sprouts are cooking. Whatever you do, do not over-cook, as the sprouts will be bitter.

3 Remove from heat, toss in half of the toasted slivered almonds and the lemon juice. Add salt and pepper if needed. Put into serving dish and garnish with the rest of the toasted almonds.
Serves 6-8.