YOU CAN STEAM BRUSSELS SPROUTS, ROAST THEM, DEEP FRY THEM, SERVE THEM RAW AS A CAESAR SALAD, AND, IN THIS CASE, SEAR THEM IN A PAN, THEN ADD WATER AND A DASH OF LEMON JUICE AND COOK TILL THEY ARE TENDER. THE NICE THING ABOUT THIS RECIPE IS THAT SEARING THEM, EVEN CHARRING A FEW, CONTRIBUTES LAYERS OF FLAVOR TO THESE MINI CABBAGES. THEY PAIR WELL WITH PRACTICALLY ANY HERB. HERE, THEY’RE TOSSED WITH LEMON ZEST AND CHIVES, BUT PARSLEY, DILL OR BASIL WOULD DO EQUALLY WELL.
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