Fried Brussels Sprouts

From: Lantana

On Mar 9, 2008

Turned out great. DH said this way of cooking gave a good flavor. Good news considering the look on his face when he found out I was cooking the dreaded brussels sprouts! Had to keep these warm while I finished the rest of dinner, kept well on low with a little melted butter to keep them from getting dry. Thanks Cookgirl!

From: Oolala

On Mar 3, 2008

Terrific sprouts! I liked the easy prep. I used vegetable oil because it was out and left out the lemon juice. DH and I ate then up! Thanks for posting Cookgirl!

From: bluemoon downunder

On Nov 5, 2005

Absolutely delicious, so quick to make and as always, Cookgirl’s instructions were impeccably clear. I halved my Brussel sprouts, and added ½ teaspoon of lemon zest as well as the lemon juice. What a great way to add some green vegetables! And like several of Cookgirl’s recipes virtually fat free! What the secret to that is beats me! But it certainly makes the recipe even more attractive! These are so scrumptious, that they’d be great as a stand alone dish when one gets home late. Just imagine: a nutritionally sound, low fat and healthy light dinner made in 15 minutes. And they’d be a great side dish. Next time (though this somewhat undoes the low fat element!), I’m going to add a couple of rashers of bacon (rind and all fat removed) in the last few minutes of cooking. If you haven’t tried this recipe, even if you think you don’t much care for Brussel sprouts, TRY IT!

From: ms_bold

On Nov 2, 2005

My husband loved this prep for Brussels sprouts even better than roasting. He isn't a citrus fan, but I gave the pan a small squeeze of lemon when he wasn't looking, and loved the way that it enhanced the flavors. Our sprouts were a bit on the large side, and I didn't cut them in half. In the future, I would follow the directions more closely and not skip this step. It would allow the interior of the sprouts to caramelize and increase the flavor.