These sprouts look really pretty topped with that dusting of lemon zest at the end.
Elegant Brussels Sprouts (For People Who Hate Brussels Sprouts)
1 lb fresh Brussels sprouts (frozen will not work), firm to the touch
2 lemons
3 TBS unsalted butter
2 TBS soy sauce
Zest the lemons, cover and reserve.
Peel, by hand, the tough outer leaves on the sprouts. Trim bottoms.
Heat covered saucepan. Place into saucepan butter, soy sauce and juice of one lemon.
Add Brussels sprouts. Stir to coat with sauce, bringing sauce to a bubble. Cover, reduce heat to low simmer and cook gently, swirling the pot occasionally. After 25 minutes, add juice of second lemon. Cover, and continue cooking for another 10-15 minutes, or until tender (gently press with spoon; they should give a little, but not be mushy).
(Optional: At this point, you can remove the Brussels sprouts to a bowl. Heat the liquid until it comes to a hard boil. Stirring often, reduce until thick, adding a little butter as needed. Once reduced to a syrupy consistency, Add sprouts back to pan and toss to coat and rewarm.) Remove from saucepan with a slotted spoon. Place into serving bowl or directly onto serving plates. Drizzle with reduced sauce and dust with reserved lemon zest. Serve immediately.
Serves 4 as a side dish.
Variation 1:
1/2 lb baby bella mushrooms, washed, stems trimmed
After 25 minutes, add whole mushrooms along with the second lemon. Finish cooking and serve as above.
Variation 2:
1 tsp course grainy mustard
Add mustard at the beginning, with the butter, soy sauce, and lemon juice. Cook and serve as above.
Variation 3:
2 TBS sliced almonds, lightly toasted in dry saute pan/skillet
Top the cooked Brussels sprouts with lightly toasted almond slices, then lemon zest.