Ingredients
24 Brussels sprouts
1 tablespoon butter
1/2 - 1 teaspoon fresh lime juice
salt
pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric slicer for paper-thin charcuterie, cheese, vegetables
Lever-press citrus juicer — maximum juice, no seeds
Record your recipes and experiments — organized cooking journal
Simple wooden reamer — squeeze lemons and limes by hand
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Wash and trim brussels sprouts. Cut each in half. Place sprouts in a bowl with a teaspoon of water and cover with plastic wrap (leave little hole at along edge of seal for air to escape). Cook in microwave on high for 2-3 minutes depends on how tender you like your sprouts. They will cook a little more in the next step but not much. Melt butter in skillet over medium high heat to high heat. (Might need more or less butter depending on the overall size of your sprouts). You can use something other than butter, but I do love the flavor of browned melt on the sprouts. I know it's bad for me! Add sprouts - cook over medium high to high heat (stirring ever so often)till the sprouts start to get brown. Once sprouts have the color of brown you like, add salt and pepper and lime juice to taste I suggest trying a half of teaspoon of lime and if you'd like more than add more. Be careful not to add too much right off the bat because the lime will overpower the sprouts.