Preparation:
The best brussel sprout recipe I know is from James Beard's AMERICAN COOKING (or some such title--the big yellow book) which is for brussel sprouts California style. I don't have the book at hand, but the sprouts are steamed and then briefly sauteed in 3T olive oil with lots of chopped garlic. Add fresh ground pepper and a couple of tablespoons of lemon juice. When the sprouts just start to brown remove to a dish and sprinkle with freshly grated parme |
