This is an elegant side dish that caught my eye because, (of course), the lemon sauce. Do not be intimidated by the ingredients or the directions . When you break them down, they are really quite simple to follow.
I was originally uncertain how the lemon sauce would taste. I had never used lemon peel to prepare a lemon dressing. But I trusted Lydia, and I ended up loving this fragrant, savory sauce.
The Brussels sprouts combine beautifully with the garlic and red pepper flakes. Be careful when heating the Brussels sprouts. The leaves are very delicate, and therefore, easy to overcook. Immediately take them off the heat when they become a beautiful bright green color. Remember, they will continue to cook for a short time after you remove them from the heat, so allow time for that.
Lydia writes in her notes that the lemon sauce can be made earlier in the day and reheated. The Brussels sprouts can be prepped ahead as well.
The addition of the lemon sauce gives this dish a tangy flavor that will delight your taste buds! This recipe is perfect for company or any week-night dinner (when you have a little extra time).
This recipe is courtesy of Lydia Bastianich, from her book, Celebrate Like an Italian, and will serve 4-6 who will relish the taste of this beautiful vegetable and luscious sauce.
Ingredients for Brussels Sprouts with Lemon Sauce
Lemon Sauce:
Peel of two lemons, removed with a vegetable peeler
1/3 cup of lemon juice
5 cloves garlic, crushed and peeled
2 medium onions, cut into 1-inch chunks
1/2 tsp. kosher salt, plus more to taste
1/4 tsp. crushed red pepper flakes
2 tbsp. extra- virgin olive oil
Brussels Sprouts:
1 1/2 pounds firm, unblemished Brussels sprouts
3 tbsp. extra-virgin olive oil
4 cloves garlic, sliced
1/2 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
For the lemon sauce:
In a medium saucepan, combine the lemon peels and juice, garlic, onions, salt, red pepper flakes and 1 1/2 cups of water.
Cover and cook it at a gentle simmer for 20 minutes.
Uncover, and simmer a bit more rapidly until the onions are very tender and barely covered in liquid, about 20 to 30 minutes more.
Scrape the contents of the pot into a blender, and carefully blend as you drizzle in the olive oil through the hole in the top, until smooth.
Return to the sauce pan, season with salt if necessary, and keep warm.
For the Brussels sprouts:
Trim any rough or yellowed outer leaves.
Seperate the leaves from the base of the sprouts, cutting the base as needed to free the leaves.
Heat the olive oil in a large skillet over medium heat.
When the oil is hot, add the garlic, and let it sizzle until just golden brown around the edges, about 1 to 2 minutes.
Add the sprout leaves, and season with the salt and crushed red pepper flakes.
Toss to coat in the oil, cover, and cook, shaking the pan occasionally, until the leaves begin to wilt, about 4 minutes.
Toss with tongs and cover the skillet again.
Cook until the leaves are wilted and tender, but not falling apart, about 4 to 5 minutes.
Increase heat to boil away any liquid in the pan.
To serve, spread 1/2 cup of the lemon sauce on a platter and mound the Brussels sprouts on top.
It’s that simple!
