A California Recipe for Brussels Sprouts
added 02/15/09
Serves 4
1 pound Brussels sprouts
6 Tbs. olive oil
2 small garlic cloves, chopped
2 Tbs. lemon juice
1/2 tsp. freshly ground black pepper
3 Tbs. grated Parmesan cheese
Boil or steam the sprouts in salted water till they are barely cooked through and are still very crisp. Drain, and dry over the heat for a moment. Sauté the garlic in the olive oil till just wilted. Add to the sprouts and shake the pan well. Add the lemon juice and pepper and shake again. Spoon into a heated serving dish and sprinkle with grated Parmesan cheese. Serve.
Cook’s Note: For an interesting variation, add about 1 cup shredded boiled ham, baked ham, or prosciutto to this dish.
—Adapted from James Beard’s American Cookery
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