Ingredients

How to make it

  • Boil the brussels in water for a few minutes first. I mean, you don't have to, but I did because I like them soft. Screw you, it's been a long day.
  • Pour in the oil, onions and now softened (if desired) sprouts. Saute' on medium-high flame, stirring occasionally for a few minutes before you add the garlic. That will burn if you cook it for too long.
  • Allow the onions to caramelize and the sprouts to blacken a bit. That's good, it adds flavor for when you dump the wine and 1/2 the lemon juice into it, stir it up and get all that yummy caramel up off the pan and coating your veggies.
  • Toss in the cayenne pepper and stir vigorously for an additional 3-5 minutes until blended and cooked evenly. Toss in the cilantro about a minute or two before you're done, while still stirring.
  • When it's done, remove from heat into a bowl and sprinkle the remaining lemon juice over the dish. Garnish with more cilantro and a lemon wedge if you wanna be all fancy pants.
  • This will be sweet enough to convert any brussel sprout hater. Maybe not kids though... I wouldn't try it with kids unless you dump lots of parmesan cheese-- oh wait, that's not a half bad idea... *Wanders off mumbling to myself*

Reviews & Comments 2

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    " It was excellent "
    keni ate it and said...
    These were tasty! :) And very pretty. I used more cayenne, big surprise, but mostly followed the rest of the recipe as written...or close enough! ;) LOVED the lemon, of course, and used a fair bit of salt..oh, and I used butter and oil, not just oil. I actually made up a recipe just to go with these pretty lil babies, by the way! Asian Salisbury Steak. Thread added to IMI Chef Mals Sprouts.
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  • NPMarie 1 year ago
    This looks so very good..we love brussel sprouts! I just love the addition of fresh squeezed lemon juice & cilantro:) I'll be sure to let you know when I get a chance to make this....
    Welcome back:)
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    " It was excellent "
    keni ate it and said...
    Lovely!!
    Was this review helpful? Yes Flag

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