As I have said many times, I am a lazy cook. I also don’t have lots of gadgets. One item I don’t have is a veggie steamer, but I just use a colander inside my pan instead. To make this, I put some water on to boil. While it was heating, I cut the ends off and quartered 10 brussels sprouts and put them in a metal strainer/colander. By then the water was boiling, to clean fewer pans, I tossed the two links of bratwurst in to cook and put the strainer on top of them and put a lid on. The strainer handle made the lid uneven, but that really didn’t matter that much in steaming these fast cooking veggies.
I put a small nonstick pan on medium high and chopped up 2 TBSP of almonds and tossed them in the un-greased pan to roast, shaking the almonds so the flavor bloomed but they didn’t char. I set them aside and added 1 TBSP of butter to the pan, swirling the pan to keep it cooking very evenly and cooked until the butter turned brown. This gives it a rich nutty flavor. I poured the brown butter in a bowl, added 1 tsp of dill weed, salt, pepper and reamed half a lemon into the bowl. I then tossed the brussels sprouts, which were now done, in the bowl. I took the bratwurst and tossed them in the pan for a few seconds to brown a bit.
Bratwurst always tastes good with any of the brassica cultivars, cabbage, kale, brussels sprouts, etc. It’s a perfect complement. Brown butter is such a flavorful and easy sauce and I love the flavor you get when you mix it with lemon. This sauce is also delicious on pasta. And just two small pans to clean.