Lemon Butter Brussels Sprouts

Servings

4 ounces brussels sprouts

COOKING TIME

30 Minutes

This recipe can easily be multiplied, but two steamers should be used. Leftovers are great in salads.

1 1/2 cup Water

1 lb. Brussels sprouts, raw

1 Tbsp. Lemon juice

1 tsp.. Honey

1/4 tsp. Salt

1 Tbsp. Unsalted butter

Purchase Brussels sprouts on the small side (about an inch wide).

Trim the stems from the Brussels sprouts and then slice in half lengthwise.

Place the Brussels sprouts in a steamer basket in a medium stock-pot with about an inch of water in the bottom.

Steam over high heat until slightly tender (about 10 - 15 minutes).

While steaming, place the lemon juice, honey, salt, and butter in a medium mixing bowl.

Add the cooked Brussels sprouts to the bowl and toss until the butter is melted and sauce is well blended. Serve immediately.

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This recipe contains GERD triggers and those wtih GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

All four taste buds are activated in this one. Bitter Brussels sprouts, salt, sweet honey and tart lemon juice. All suspended in luscious butter.

Al Bernstein, Author