Total Calories: 44
Trim off outer leaves of brussels sprouts to tight, firm heads. With tip of paring knife, mark an X on stem end to help make cooking more even. If desired, cut large brussels sprouts in halves or quarters lengthwise. Bring water to boil, add sprouts and cook 3 to 5 minutes, until texture is just slightly crunchy to the bite. The color of the brussels sprouts should remain bright green. Serve immediately with melted butter and fresh lemon juice.
Orange-Glazed Brussels Sprouts: Combine 1 tablespoon frozen orange juice concentrate, 1 tablespoon butter, and pinch of salt in small skillet bring to simmer. Add hot drained sprouts toss quickly to coat until glazed serve immediately.
Brussels Sprouts with Cream: Drain cooked brussels sprouts and coat with heavy cream. Sprinkle with paprika and serve immediately.
Sauteed Brussels Sprouts: Washed and trimmed sprouts, especially small ones or halves, may be sauteed (rather than cooked in water) in skillet with butter for 10 to 15 minutes until crisp-tender. For added flavor, sprinkle with any of the following: caraway seeds or ground or crushed cumin, cardamom, basil, dill, oregano, sage, or marjoram.
Cheesy Brussels Sprouts: Cook brussels sprouts as above drain, toss with shredded sharp Cheddar cheese and buttered crumbs. Serve immediately.
Saucy Brussels Sprouts: Thin mayonnaise with fresh lemon juice and serve over cooked and drained brussels sprouts. Sprinkle very lightly with curry powder and serve immediately.
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