Skillet Brussels Sprouts

Name: Skillet Brussels Sprouts
Yield: serves 4 to 6
Ingredients: 1 1/2 pounds fresh, firm Brussels sprouts; 3 tablespoons extra-virgin olive oil; 4 plump garlic cloves, peeled and sliced (about 3 tablespoons); 1/4 teaspoon dried peperoncino (hot red pepper flakes); 1/4 teaspoon salt; 1/2 cup Lemon Sauce (recipe follows); A 12-inch skillet or sauté pan with a tight-fitting cover; 2 lemons; 4 or 5 fat garlic cloves, peeled 2 medium onions, peeled and cut in wedges or big chunks (about 3 cups); 1/2 teaspoon salt, or more to taste; 1/4 teaspoon dried peperoncino (hot red pepper flakes); 2 tablespoons extra-virgin olive oil; 1 1/2 cups water; (makes 1 1/2 cup sauce, enough for 2 or 3 vegetables dishes)

December 14, 2011

Brussels sprouts are a love/hate vegetable. Let this recipe surprise you—even the dubious will fall in love with sprouts. But it’s the experience of tasting the vegetable in an unexpected form—all the leaves separated, tossed in the skillet until tender and sweet—that really makes the difference. They are wonderful as is, but the Lemon Sauce that follows provides a tangy counterpoint to the delicately caramelized green-gold leaves.

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