Brussels sprouts is one of those items that you either love or hate, and usually the latter. Until some years back I was not a fan of this root vegetable (some call it a cabbage).  Then a dear friend gave me a recipe for sauteing brussels sprouts in soy sauce. It was delicious; and ever since then I’ve been on the lookout for good, tasty sprout recipes. The dish given below has brussels sprouts cooked in lemon juice so that they obtain a glazed coating. It is a supremely easy dish to make. It goes well as a side dish or, as we did it, an entrée served over rice. It makes for a great vegetarian dinner.



2 pounds medium brussels sprouts, trimmed
¾ cup water
¼ cup (½ stick) butter
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and ground black pepper to taste
2 teaspoons grated lemon peel


  1. Combine first 4 ingredients in large skillet or pot. Bring to a boil over high heat. Reduce heat to medium and cook, stirring occasionally,  until brussels sprouts are crisp-tender, about 10 minutes.
  2.  Stir in lemon juice. Cook, uncovered, until glaze coats brussels sprouts, about 1 minute.
  3.  Season with salt and pepper, transfer sprouts to a serving bowl or dish ,  sprinkle with lemon peel and serve.
    Yield: 6 servings as a side dish or 4 servings as a main course.