Brussels Sprouts w/ Tangy Lemon Sauce

Serves 15

The unexpected tang of lemon offsets the sweetness of the Brussels sprouts, cooked until just barely tender.


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


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.