Brussels Sprouts with Lemon-Soy Glaze

This recipe has won over many confirmed Brussels sprouts haters. I find that Brussels sprouts are infinitely more delicious and attractive if they are halved or quartered when cooked. They become more delicate and are more colorful because they expose a yellow-and-white interior. Try this method even if you want to serve them plain with butter.


1 pound Brussels sprouts

2 tablespoons butter

Juice of ВЅ lemon (about 1ВЅ tablespoons)

1 tablespoon tamari or other soy sauce

  1. Trim off any yellow leaves from the Brussels sprouts, and cut each one in half (unless they are tiny), and cut the large ones into quarters. Steam them until tender, not mushy, about 10 minutes. They should still retain a bright green color. Remove from the steamer.
  2. Melt the butter in a large skillet over medium heat, then add the Brussels sprouts and saut for 3 minutes, tossing often. Push them to the periphery of the pan, then pour the lemon juice and soy sauce into the center. Let it boil rapidly until the liquid is reduced by half, then toss the Brussels sprouts in it and cook another minute. Serve immediately.