Recipe by MARILYN PERZIK
"My husband and I adore Brussels sprouts and usually just steam them served with butter."
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Brussels sprouts, trimmed and halved
chopped fresh parsley
salt and pepper to taste
fresh lemon juice
One sure way to ruin Brussels sprouts (or almost any vegetable for that matter) is to overcook them. This was perfect cooked for 7-10 minutes rather than 15. This is a good, basic recipe, made even better with the addition of garlic, sliced shallots,and crumbled, fried bacon. A little chopped, fresh, red bell pepper would be a nice splash of color too.
It was alright.
We prefer the Brussel Sprouts somewhat less tender at the start...We add some crushed garlic, and just steam the Brussel Sprouts about 5 - 6 minutes....Then saute all in a large frying pan till they are crisp tender...Also, can add some halved cherry or grape tomatoes at the end and sprinkle with parmesean cheese.
My husband is not a picky eater, however, he does not care for Bruseels Sprouts. I made this tonight for dinner and he actually went back for seconds! Very tasty. Thanks for the recipe.
Recipe was ruined with cooking instructions...to boil for 15 minutes. I took them out after 12 minutes and it was already overcooked. Otherwise the recipe has potential, but have had better brussels sprouts. Try sauteed brussel sprouts with garlic or shallots, add a little liquid (chicken stock or wine).
This was really good! I used olive oil instead of butter and steamed the brussels sprouts instead of boiling them until they were fork tender (about 7-8 minutes). I also used sliced mushrooms instead of whole. Very tasty! Will definitely be making this again.
Very good! I really loved the presentation this dish made. Next time, I'll try this recipe using fresh parsely and real lemon. (I used dried parsely and lemon concentrate.) The mushrooms seemed too big to leave whole so, I cut into chunky slices, which turned out excellent! Thank you for sharing this recipe. 4/2/06 I made this again, this time I grilled this dish and used about 2 cloves of fresh garlic, canned mushrooms, no lemon juice, and seaoned with onion powder, salt and pepper.
This was very good. I couldn't get fresh brussel sprouts so I used frozen and it still came out good. Next time I will use less butter. I don't think it needed that much.
* Percent Daily Values are based on a 2,000 calorie diet.
Brussels Sprouts with Mushrooms
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 91
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