Brussels Sprouts with Tangy Lemon Sauce

The unexpected tang of lemon offsets the sweetness of the Brussels sprouts, cooked until just barely tender.
Print Recipe Pin Recipe
Course Appetizer, Side Dish
Servings 15 People

Ingredients
  

  • 4 cups water
  • 3 lbs. Brussels sprouts
  • 3 tsp. red wine vinegar
  • 3 tsp. lemon zest
  • 1/3 cup fresh parsley chopped
  • 1/3 cup pimento (optional)
  • Juice of 1 lemon
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • 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.