Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

In a large bowl full of lightly salted water, soak the sprouts for 10 minutes to clean them, then rinse under running water. Trim off and discard any tough outer leaves. Cut each sprout in half lengthwise, and then thinly slice them crosswise.

In a large skillet, melt the butter over medium high heat. Saute the sprouts until they begin to turn golden, then add the salt, pepper and wine and cook for about 4 minutes more, or until barely limp (the wine will change the cooking method from sauteing to steaming). Stir in the lemon juice, taste for seasoning, and serve immediately.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Crispy Brussels Sprouts

Recipe courtesy of Daphne Brogdon

Basic Brussels Sprouts

Recipe courtesy of Alton Brown

Brussels Sprouts Gratin

Recipe courtesy of t'afia

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Brussels Sprouts with Bacon

Recipe courtesy of Rachael Ray

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories