Instead of grating lemon rind, we used a citrus zester for slender strands of zest. Remember to remove the zest from lemons before squeezing them for fresh juice.
Oxmoor House MAY 2001
Wash brussels sprouts; remove discolored leaves. Trim ends, and cut sprouts in half lengthwise; set aside.
Melt butter in a large skillet; add lemon juice, water, brown sugar, and salt. Bring to a boil. Add brussels sprouts; cover, reduce heat, and simmer 15 minutes or until sprouts are tender. Uncover, increase heat to high, and cook 4 minutes or until most of liquid evaporates. Remove from heat. Stir in lemon zest and freshly ground pepper.
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