Brussels sprouts are one of the top ten items that people tell me that they do not like. It usually takes a little push for that person to try them again. But, I usually can change their opinion to that they now love Brussels sprouts. If I am trying to change their opinion, I will cook the Brussels sprouts with bacon, onions, garlic, and a little hot pepper. The recipe that I am going to share with you today is also a hit. The key is to not overcook the Brussels sprouts. I don’t like them either when they are overcooked.

This recipe is a very light recipe that can be served hot or chilled. It makes a great hot side for roasted meats, or a great chilled side for your picnic.

Ingredients:
1 Pound Brussels sprouts (Fresh/ Cleaned/ Trimmed) I like to cut an X into the stem of the Brussels sprouts so that the water can get in the stem for even cooking
1/4 Teaspoon Garlic Powder
1/4 Cup Walnuts (Chopped)
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Lemon Juice (Fresh Squeezed)
2 Teaspoons Lemon Zest (Fresh/ Grated)
To Taste Salt
To Taste Black Pepper (Fresh Ground- Telicherry)

Procedure:
-Place the Brussels sprouts into boiling water. Stir occasionally (Use about Ѕ gallon of water with 2 teaspoons of salt to cook the Brussels sprouts)
-Strain the Brussels sprouts when they are the desired texture. (The size of the Brussels sprouts is going to determine the length of the cooking time, so try one every few minutes, or poke a fork in them to see if they are done. They should be tender crisp when they are done.)
-Add the remaining ingredients and stir until evenly coated.

Note: If planning to serve the Brussels sprouts chilled, place them into ice water as soon as they are strained from the boiling water. Strain them again once they are completely chilled and proceed with the process. Makes 3-4 portions.

-Enjoy