Don't forget - never cover the sprouts (or broccoli or cabbage)- while cooking. That way they won't get sour.

"Don't forget - never cover the sprouts (or broccoli or cabbage)- while cooking. That way they won't get sour."

How can you steam if you don't cover?

Brussels being my native town, I am bound to like brussels sprouts - and I do, in different states of doneness ;o)
I have never tried them with lemon and almonds, though. I usually season with nutmeg (plus a little bit of a sauce made of butter, flour and vegetable stock). But I don't know a lot of variants to prepare brussels sprouts, so I am going to give this one a try soon. Thanks!

I like them tossed with pine nuts and a bit of bacon. Mmmmmm ...

I hadn't had brussel sprouts for years until I recently tried some at Old Country Buffet. Let's just say your recipe looks a heck of a lot better than those tasted!

I enjoy them with shallots sliced thinly and cooked in butter (lots of butter!). Toss the sprouts - cut in half and steamed, cover on ;-) - in the butter with shallots. A one-pot dish. Perfection.

I like them steamed and then sautéed, as listed in this recipe, although I usually add a sautéed leek instead of half an onion. I've never added lemon or almonds, so I'll have to try adding them next time I make brussels sprouts!

Another terrific way to make brussels sprouts is to par-boil, place in a baking dish with an onion and a clove of garlic that have been chopped and sauteed in butter. Stir them up and pile on a large handful of fresh tarragon. Then bake until they are tender and the tarragon is wilted. You can even overcook them (I've sometimes lost track of the time!) and they won't be bitter. After making them with tarragon the first time, I've never made them without. And they are fantastic cold the next day.

They are also good roasted. I steam them for about 10 minutes in order to partially cook them, then toss with olive oil, salt and pepper, and roast in the oven at 400 degrees for 15 to 20 minutes.

This dish was delicious and went over very well when I made it for my family! I LOVE the idea of mixing in toasted, slivered almonds- they add such nice flavor and texture. To stretch this dish a little, I decided to boil some carrot chunks until tender and then add to the brussel sprouts once they were cooked. The carrots added a nice splash of color and variety. :-) Keep up the great work- I really enjoy your recipes.

Melt unsalted butter in a pan and add breadcrumbs. It's an excellent topping on brussels sprouts or cauliflower.

I made this recipe for 13 people on Christmas day, 2006.

It converted three brussels sprouts haters into brussels sprouts lovers.

They were heavenly! (I skipped the lemon and almonds.)

Linda Moran

Very nice.... Like most of us say- Dont over cook... Crispy is good. 10 lbs off & counting!!

Recipe sounds great - I will try tonight. I usually steam and then mix with butter and parmesean cheese.

The hands-down best way I've found to cook brussels sprouts is to separate all of the leaves (there are instructions in The Joy of Cooking), then sautee with olive oil/garlic/red pepper flakes. Add a little broth to steam for a few minutes, add salt to taste. No bitterness at all! The only downside is that it takes a very long time to de-leaf all the brussels sprouts, especially since they cook down a lot -- I just plant myself in front of the TV while I pare so I don't go crazy.

Prosciutto makes a nice addition, too. Mmm.

Brussel sprouts cook more quickly without overcooking if you cut a cross in the base.

If you want excellent Sprouts, cook them for 5 min, then put them in oven proof dish, cover with 4TBS of Parmesan cheese. Then sprinkle the top of cheese with herbed bread crumbs, cover that with another 2TBS of Parmesan cheese. Bake until golden brown at 400 degrees, it's delicious.

Let your imagination be your guide on the finishing touches, but I have found that steaming veggies (asparagus, broccoli, cauliflower, brussel sprouts, carrots) in the microwave is quick, it preserves the nutritional value, and it eliminates clean-up. Simply use a ZIP-Lock bag, leaving the zipper open a tad so the bag won't explode. Three minutes, give or take, should do it, depending on your micrcowave and your preferred degree of doneness. Bon apetit!

An addendum to the comments I posted earlier... microwave-safe Tupperware (or the like) works as well as a baggie. Just be sure not to pop closed one corner. And no water is necessary. The veggies are full of it.

My four year old daughter begs to have brussels sprouts. I trim them up, cutting larger ones in half, toss them with minced garlic, olive oil and diced pancetta (or bacon in a pinch) and then roast for about 20 - 30 minutes. The result is an amazing combination of crunchy outer leaves with perfectly cooked middles. Yum! We're having some tonight!

This is a great recipe, very simple and easy to adapt as needed. I too have always had mixed feelings about brussels sprouts but found that this approach avoids the bitterness associated with this pretty vegetable. Everyone at my table did try them and there were no complaints. You have to start somewhere!
Personally, I thought they were great and will cook them again. Thanks!