Herb-Roasted Beef and Potatoes Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Browned butter Brussels sprouts Steam 1 pound trimmed, halved Brussels sprouts 5 minutes or until crisp-tender; drain well. Melt 1 1/2 tablespoons butter in a large skillet over medium heat; cook until butter browns. Add Brussels sprouts; cook 6 minutes or until tender, stirring frequently. Stir in 2 teaspoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Cooking Light, December 2009
(Only you will be able to view, print, and edit this note.)