Three to four servings

Brussels sprouts are one of the top 10 items that people tell me they do not like. It usually takes a little push for those people to try them again. But I usually can change their opinion so that they love Brussels sprouts. If I am trying to change their opinion, I will cook the Brussels sprouts with bacon, onions, garlic, and a little hot pepper. The recipe that I’m sharing here is also a hit. The key is to not overcook the Brussels sprouts. I don’t like them either when they are overcooked.

This is a very light recipe that can be served hot or chilled. It makes a great hot side for roasted meats or a great chilled side for your picnic.


Ingredients
1 pound fresh, cleaned, trimmed Brussels sprouts (I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking)
1/4 teaspoon garlic powder
1/4 cup chopped walnuts
3 tablespoons extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest
To taste, salt
To taste, freshly ground Tellicherry pepper

Procedure
Place the Brussels sprouts into boiling water. Use about a half gallon of water with 2 teaspoons of salt. Stir occasionally.
Strain the Brussels sprouts when they are the desired texture. The size of the Brussels sprouts will determine the length of the cooking time, so try one every few minutes, or poke a fork in them to see if they are done. They should be tender crisp when they are done.
Add the remaining ingredients and stir until evenly coated.

Note: If you’re planning to serve the Brussels sprouts chilled, place them into ice water as soon as they are strained from the boiling water. Strain them again once they are completely chilled and proceed with the process.

Enjoy!