This dish is a family favorite. The lemon juice and fresh parsley marry well with the strong flavor of this nutritious vegetable. Of course, I donít tell them about the vegetable, I talk about the capitol of Belgium where this vegetable got its name!
1-1/2 cups of water
1 pound brussels sprouts
1 tsp each: red wine vinegar, lemon juice
1 Tbsp each: fresh chopped parsley, sugar
black pepper to taste
Bring the water to a boil and add the brussels sprouts. Cook without a lid until the brussels sprouts are just tender, about 4-5 minutes. While they are boiling, whisk together the vinegar, lemon juice, parsley and sugar. Drain the brussels sprouts and toss with the sauce.