Well, after trying this recipe I think that I can safely make it again as all of us liked them. What’s not to like about anything sautéed in browned butter? The fresh lemon juice perks up the flavor and helps with them not tasting too much like cooked cabbage. The sliced and sauté directions are easy and fast to fix so if you do a meal like I did with baked potatoes and meatloaf you only have to do the sprouts at the end.
Sautéed Brussels Sprouts
1 teaspoon butter
1 teaspoon olive oil (I used all butter)
12 sprouts, trimmed and thinly sliced (if frozen thaw part way before slicing)
1 tablespoon lemon juice
Salt and pepper to taste
Heat butter and oil in a skillet until butter is melted and starting to brown. 1 to 2 minutes. Stir sprouts and lemon juice into butter and cook; stirring constantly until sprouts are just heated through and starting to soften about 1 to 2 minutes. If using frozen they will take a few minutes longer ,3 to 4 minutes. Remove from heat, season with salt and pepper and serve, pouring any melted brown butter left in pan over the sprouts