Brussel Sprouts

I know, you are thinking gross...but brussel sprouts are so delish. Here is a new recipe that I would like to try...usually I roast them but this looks interesting....

Serves 8

• 2 pounds brussels sprouts, stem ends trimmed and scored with an X
• 3 tablespoons unsalted butter
• 1 clove garlic, minced
• Coarse salt and freshly ground pepper
• 2 teaspoons freshly squeezed lemon juice
• 1/2 cup walnuts, toasted, coarsely chopped

Directions

1. Bring a large pot of water to a boil; insert steamer rack. Add brussels sprouts; steam until bright green and just tender, about 7 minutes. Transfer to a plate.
2. Melt butter in a large skillet over medium heat. Add garlic; cook, stirring, until soft, about 2 minutes. Stir in brussels sprouts; cook until warmed through, about 2 minutes. Season with salt and pepper. Stir in lemon juice and walnuts.

Read more at Marthastewart.com: Brussels Sprouts with Lemon and Walnuts - Martha Stewart Recipes

One more recipe that looks yum:

Brussels Sprouts and Bacon Frittata
Serves four

8 large eggs
¼ c. grated pecorino, plus more for garnish (you can substitute Parmesan)
2 slices of bacon (or 1 thick-cut piece of pancetta, cubed)
2 c. shredded Brussels sprouts (about 8 oz. or ½ pint whole Brussels sprouts)
1 tsp. olive oil (optional)
Salt and pepper
Parsley, chopped (optional for garnish)

1. Preheat oven to 400°. Whisk together eggs and pecorino, set aside. Cook bacon or cubed pancetta in a medium-size, oven-safe pan over medium heat. If using bacon, when done, take off heat, drain all but one tablespoon of fat, crumble bacon, and return bacon bits to the pan. If using pancetta, continue to step two.

2. Return pan to medium heat and add shredded Brussels sprouts. Saute until sprouts soften and turn bright green, about three minutes. If the bacon fat isn’t enough to keep the sprouts from burning or sticking to the pan, add the optional teaspoon of olive oil. Season liberally with salt and pepper.

3. Add whisked eggs and cheese to the pan. Continue cooking over medium heat for three or four minutes, until eggs set. Transfer pan to the oven and bake until cooked through and golden brown on top, about fifteen minutes.

4. Allow to cool before slipping frittata out of pan. Garnish with chopped parsley and more pecorino, if you like. Serve in wedges.