Eat Your Veggies - Part 2

I suspect brussels sprouts are possibly the most hated vegetable on earth. And why not? On the rare occasions they were served they were presented as overcooked, mushy, smelly green things. Several years ago when I discovered the pleasures of roasted vegetables, brussels sprouts became more acceptable. But it was when I had dinner at Rivoli, in Berkeley, that the scales really fell from my eyes (and tastebuds.) These sprouts were shredded and caramelized in brown butter, with freshly squeezed lemon juice at the finish. On the way out I stuck my head into the pass-through and asked the line cooks how to make my own sprouts and they willingly gave me the scoop.

In order to take some pictures of the work in progress, I cooked you some
sprouts. I hope you enjoy them!

Ingredients: 4 oz or 6 brussels sprouts per person
About 1 tablespoon or so butter per serving
salt and pepper to taste
good squeeze of lemon juice

Slice your sprouts about 1/8" or so thick.

Brown your butter in the skillet over medium heat. Be very careful not to burn it. This photo shows how brown I let the butter get.

Let the sprouts caramelize, stirring occasionally with a wooden spoon to keep from burning. When the desired tenderness and caramelization have been reached, shake on salt and pepper to taste and off-heat, squeeze the lemon juice all over. Stir to delaze the pan and serve.