T&D Willey Farms

Organic Farm | Madera, California

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60-Second Brussel Sprouts

from Chef John Mitzewich
Instead of trying to hide the flavor of Brussels sprouts, this recipe adds a few little ingredients: lemon, butter, salt, and pepper, which really bring out the natural sweetness of these tiny cabbages. about.com/southernfood/60-Second-Brussel-Sprouts.htm

1 to 2 dozen Brussels Sprouts
1 lemon, halved
salt & pepper to taste
1 Tbls. olive oil
1 Tbls. butter

Cut each sprout in half and remove the core using a tiny triangle cut. Cut the Brussels sprouts into really thin slices, across the grain. Roll up all the loose leaves and slice them and add them to the pile. Heat a large skillet over super-high heat. Put in the olive oil when the pan is smoking hot. Throw in the Brussels sprouts. Squeeze in half the lemon, the other half we add at the end. Add salt and pepper. Cook the Brussels sprouts, stirring constantly for exactly 60 seconds-no more. Turn off heat, add juice from second half of lemon and butter. Stir to combine and serve when the butter has melted.