That's one trick to cooking Brussels sprouts evenly, inside as well as out. The other is to select sprouts which are similar in size. I happen to like the teeny-tiny bite-size ones.
The lemon/Parmesan treatment was "okay" but forgettable.
BRUSSELS SPROUTS with LEMON & PARMESAN
Hands-on time: 10 minutes
Time to table: 25 minutes
Serves 8 (a few seem to go a long way)
1 pound Brussels sprouts
Juice of a lemon
Bit of grated Parmesan cheese
Salt and pepper
Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.
Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.)
Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.)
Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.
~ more Brussels sprouts recipes ~
Per Serving: 29 Cal (10% from Fat, 26% from Protein, 64% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 5 g Carb; 2 g Fiber; 33 mg Calcium; 1 mg Iron; 26 mg Sodium; 1 mg Cholesterol, Weight Watchers 0 points