VITAMINS IN BRUSSELS SPROUTS RECIPES

Steps:

• Parboil the brussels sprouts: Bring 2 quarts of salted water (1 Tbsp of salt) to a rolling boil. Add the brussels sprouts and parboil them for 3 minutes or until just tender. (You could also steam them if you prefer.) They should be almost cooked all the way through (split one in half to test).
• Remove the sprouts with a slotted spoon to a bowl of ice water for a minute to shock the brussels sprouts and help them retain their bright green color.
• Remove them from the ice water and cut the sprouts into halves.
• Sauté onions, then brussels sprouts: Heat 2-3 Tbsp of butter in a large sauté pan on medium heat. Add the chopped onions and cook until translucent, about 4-5 minutes.
• Add 2-3 Tbsp more of butter and the brussels sprouts halves. Increase the heat to medium high and cook for several more minutes. Salt and pepper to taste, while the brussels sprouts are cooking.
• Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don't like them.
• Stir in lemon juice, add toasted almonds: Remove the pan from the heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.

Steps:

• Remove the outer leaves from the brussels sprouts. Rinse the brussels sprouts, then cut in half lengthwise. Peel, halve and julienne the onions. Heat the oil in a frying pan, then sauté the onions and brussels sprouts for 4-5 minutes until golden brown. Season to taste with salt and pepper. Deglaze with the apple juice and the vegetable broth. Cover and simmer for 6 minutes until tender, stirring occasionally. Uncover during the last 2-3 minutes of cook time.
• Remove the pits from the dates, and cut into strips. Add the dates and the thyme to the vegetables. Season the brussels sprouts with lemon juice, honey, cumin, salt, and pepper and serve.