The flavors of fresh orange and lime add a burst of sunshine to this winter vegetable.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|1 lb (450 g) Brussels sprouts||1/3 cup freshly squeezed orange juice|
|2 tbsp butter||1 tbsp freshly squeezed lime juice|
|1 shallot, finely chopped||salt and freshly ground black pepper|
|finely grated zest of 1 orange|
Using a small knife, remove the outer leaves from the Brussels sprouts. Cut an “x” into the bottom of each sprout so that they cook evenly and quickly.
Bring a large saucepan of lightly salted water to a boil over high heat. Add the sprouts, return to a boil, and cook about 8 minutes, or until barely tender. Drain well. Let sprouts stand until cool enough to handle, then cut each in half lengthwise.
Melt the butter in a large frying pan over medium-high heat. Add the shallot and cook, stirring often, about 3 minutes, or until golden brown. Add the sprouts and cook, stirring often, about 2 minutes until heated through.
Stir in the orange zest and juice and cook for 2 minutes, or until the liquid is reduced by half. Remove from the heat and stir in the lime juice. Season with salt and pepper. Serve hot.
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