April 16, 2017
Dinner, Side Dishes, Vegetables,
Brussels sprouts, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Christmas, Entertaining, Sunday Dinner, Stove Top, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian more
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"This recipe of my mother's is one of my favorites. It results in tender and flavorful Brussels sprouts."
After removing stems and bruised or damaged outer leaves, soak Brussels sprouts for 10 minutes in cold salted water with a dash of vinegar added.
Drain and rinse thoroughly.
Cut a deep X in each stem. If they are large, cut them in half vertically.
Add to the boiling water with the bouillon cubes.
Return to a boil, then reduce heat and cook 6-8 minutes.
In a small pan, melt the butter, add the juice, and pour over the sprouts.
Season with nutmeg.
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prouts are not my favorite vegetable but I thoroughly enjoyed this recipe. Watch that you don't overdo the vinegar - I used a bit less than 1 teaspoon. The dash of nutmeg is a nice addition. Served with Boiled Ham, 1/2 baked potato with Greek Yogurt & Chives and Light Corn on the cob.