Recipe(tried): Brussel Sprouts with Lemon Cream Sauce or Sauteed Brussel Sprouts

In the Greene on Greens Cookbook, Burt Greene suggests you make an "X" in the bottom of each sprout with a knife for more even cooking.

If you would like some fancy touches, try using a lemon cream sauce. Cook your sprouts in a small amount of salted simmering water until just tender, drain. Combine 3/4 c. heavy cream with salt and pepper to taste over medium heat. . Bring to a simmer and cook until cream is reduced to 1/2 cup. (3-4 minutes). Add the brussel sprouts along with the grated zest of one lemon. Heat through for about 2 minutes.

Or . . .

Saute brussel sprouts (cut in half), a sliced leek and carrot slices in butter for 2 minutes. Add a tablespoon of water, cover and steam 5 minutes or until sprouts are tender-crisp (add more water if needed). Sprinkle with salt, pepper and caraway seeds (optional) before serving. Garnish with a dollop of sour cream if desired.

Brussel spouts are good for you!