Print Works Bistro: Brussels Sprouts
Print Works Bistro, adjacent to the Proximity Hotel in Greensboro, serves up traditional and modern versions of classic dishes popular in European-French Bistros. This European favorite, provided by Chef Leigh Hesling, will complete your Thanksgiving feast.
- 1 gallon water
- 1/8 cup salt
- 1 pound Brussels sprouts (cleaned)
- 1 each lemon (cut in half)
- ¼ pound butter
- 2 teaspoons salt
Pre-heat oven to 375 degrees. Bring water and 1/8 cup salt to a simmer in large pot over medium high heat. Add sprouts and juice from ½ lemon. Cook 10-12 minutes. Remove and immediately place in ice water to stop cooking process. Once sprouts are completely cooled strain in a colander. Place sprouts in roasting pan and add butter, salt and juice from ½ of a lemon. Place in 375 degree oven and roast 25-30 minutes or until just tender throughout.
Yield – 1 pound.