Brussels Sprouts with Lemon and Parsley

Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Kitchen of Light: New Scandinavian Cooking

Kitchen of Light

By Andreas Viestad

Published 2003

  • About

THIS IS A GOOD SIDE DISH WITH GAME AND LAMB.

Ingredients

  • ¼ cup salt
  • 1 pound Brussels sprouts, trimmed
  • ½ lemon, cut into quarters
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 3 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill
  • freshly ground black pepper

Method

In a medium pot, combine the salt with quarts water and bring to a boil over high heat. Add the Brussels sprouts and lemon wedges, reduce the heat to medium, and cook for about 15 minutes, until the sprouts are tender but still firm inside. Check with a fork; you should feel some resistance in the center of the sprouts.

Drain the Brussels sprouts in a colander and rinse for 30 seconds under cold running water to stop the cooking. Discard the lemon wedges.

While the sprouts are still hot, cut them lengthwise in half and place them in a bowl. Add the lemon juice, oil, parsley, and dill, season generously with pepper, and toss. Serve warm.

Variation

If you want to be a bit more inventive, add 2 tablespoons drained capers and 4 chopped anchovy fillets.