Brussel Sprouts Limoncella

Once I decided on the Martini Tilapia tonight it wasn’t a big leap to brussel sprouts cooked with limoncello.  It tells you a little bit about the kind of week it’s been.  And I had a quart of fresh brussel sprouts in the fridge so there you go.

Here’s what you do.  Blanch the brussel sprouts.  All you have to do is cook them in boiling water 2-3 minutes and then plunge them in cold or iced water to fix the color and stop the cooking.  Once they’re blanched cut them in half longways.  Melt some butter in a heavy skillet and add the brussel sprouts.  Cook them until they begin to brown.  Add about 2 T of lemon zest, 1/2 t salt and 2 T lemon juice.  Cook 1-2 more minutes.  Add 3 T limoncello and 1 tsp brown sugar.  Stir.  Cook until the liquid is absorbed.

Good? Yep.  I liked them more and more as I ate them.
Easy? Yep.
Good for company? Sure.
Special shopping? Nope.

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