We often have this with lemon chicken and pan fried potatoes. I plan to post the potato recipe next week. I tend to use whole Brussels sprouts, but I imagine shaved ones would be excellent also, just a different consistency. You might not even have to steam those.
Brown Butter Brussels Sprouts
Adapted from Aaron McCargo Jr.’s recipe on Food Network.
1 ½ lbs Brussels sprouts, trimmed and halved or quartered into bite size pieces
3 Tbsp butter
1 Tbsp caraway seeds
Juice from 1 lemon
Salt & pepper
- Steam the Brussels sprouts to your desired eating consistency. They can be done in advance and brought back to room temperature. I do not recommend refrigerating them after steaming.
- In a saute pan, melt the butter.
- Add the Brussels sprouts and saute until browned and warmed.
- Add caraway seeds and lemon juice. Salt and pepper. Stir and serve.