Brussels Sprouts w/ Tangy Lemon Sauce
The unexpected tang of lemon offsets the sweetness of the Brussels sprouts, cooked until just barely tender.
4 cups water
IN A LARGE POT, bring the water to a boil and add the Brussels sprouts. Cover and cook until just barely tender, about 7 minutes. While the Brussels sprouts are cooking, whisk together the vinegar, lemon zest, lemon juice, salt, pepper, parsley and pimento in a small bowl. Drain the Brussels' sprouts and transfer them to a serving dish, toss with the lemon mixture.