Thank goodness this damn election is over so we can get back to the important things in life. Like planning Thanksgiving dinner.
Hey, it’s only two weeks from tomorrow.
And while it may just be three of us – me, Beloved and The Young One (although hopefully my Young Diabetic Friend will join us) – that doesn’t mean I’m going to be all sloppy and buy our dinner from the grocery store deli or anything. (I’ve NEVER understood people who do that.) So, many of the recipes I post between now and then will be quite suitable for Turkey Day.
This is another recipe that would be quite good on your Thanksgiving table. It’s become one of my favorite preparations of Brussels sprouts, and I’m going to waffle between it and the Balsamic Glazed Brussels Sprouts with Pancetta up to the last minute, I think. This is just a delightful dish – it’s fresh and lemony and earthy, with just a touch of sweetness from the honey to offset, as well as enhance, the other qualities.
And it’s just drop-dead easy, to boot.
- 2 tablespoons olive oil
- 1 pound Brussels sprouts, trimmed and halved
- 3/4 cup water
- 1 large lemon, zest and juice
- 1 tablespoon honey
- salt and pepper, to taste
- Heat the olive oil in a large, shallow skillet over medium high heat. Arrange the Brussels sprouts, cut side down, in a single layer and cook undisturbed until golden brown, about 5 minutes. Add the water to the pan and cover; reduce heat to low and simmer until the sprouts are tender, about 6 or 7 minutes.
- Increase the heat to medium high and toss the Brussels sprouts with the honey, lemon juice and zest. Continue cooking, stirring frequently, until the liquid in the pan evaporates, 2 or 3 minutes more.
- Season to taste with salt and pepper, and serve.
- Nutrition (per serving): 87 calories, 4.8g total fat, 0mg cholesterol, 20.6mg sodium, 322.4mg potassium, 11.6g carbohydrates, 3.7g fiber, 4.5g sugar, 2.8g protein