I like Brussels sprouts. I like them steamed. I like them roasted. I really like steamed sprouts cut in half and broiled with some butter and parmesan cheese on top. However, unless they are doused with butter and cheese, I pretty much only want one serving. I made the recipe below recently, had seconds and seriously considered thirds.
The lemon juice neutralizes what I call the fart taste. Or, as my more mature friend Kate says, the sulfur taste. Anyway, the lemon juice brightens the flavor without making it sour or even lemony. I loathe caraway seeds with the very fiber of my being, so I chose the poppy seeds. They made the dish visually interesting and every once in a while you would actually chomp down on one which was kind of nice, but they certainly could be left out with no damage to the dish. If you choose to use the caraway seeds, that is your choice. I promise not to judge you....much.
Shredded Brussels Sprouts
1 pound fresh Brussels sprouts
3 Tbsp. butter
2 tsp. lemon juice
1 tsp. poppy seeds or caraway seeds
1/2 tsp. salt
1/2 tsp. pepper
Rinse sprouts, trim stems and remove any leaves with spots.
Thinly slice the sprouts.
Melt the butter in a large skillet over medium-low heat.
Cook the sprouts just until wilted but still crisp-tender (about 3-5 minutes).
Add the lemon juice, seeds, salt and pepper.
Toss and serve.
Notes: I cut each one into 4 or 5 slices which worked fine, but it might be better a little thinner. Also, the picture looks like they fell apart more than mine did, maybe the stem should be trimmed a bit so the outer leaves will fall off during cooking.
Adapted from Redbook October 2009 issue