savory brussel sprouts

i don’t understand why brussel sprouts get such a bad rap.  if cooked right they can be just as delicious as any other green veggie, all you need to do is steam them a little to soften them up and then sauté away with your favorite flavors.

to me, lemon is a requirement when cooking brussel sprouts.  pepper always goes well with lemon and of course i like to put garlic in just about anything i can.  when sautéed, these little sprouts becomes sponges for a flavor that are hard to resist.

savory brussel sprouts
1 lb brussel sprouts
3 tbsp olive oil
3 tbsp lemon juice
1 tsp ground black pepper
1/2 tsp salt
2 cloves minced garlic

begin by soaking the brussel sprouts in cold water for at least 10 minutes.  this will help get any dirt off of them.  then lightly rinse and scrub them if need be until they are clean.

lightly trim the bottoms, but be careful not to cut too much off since they will fall apart without a base.  cut them all in half.

boil 1 cup of water in a large sauce pan – just enough to steam – and toss the sprouts in.  cover and cook for 5 minutes until bright green.  drain the water and set aside.

at this point mince your garlic and if using fresh pepper, grind it up.

heat up the olive oil over medium heat in a large frying pan.  lightly saute the garlic for a minute before tossing in the remaining ingredients.

cook until the liquid was reduced a bit, about 5 minutes.

and that’s all.  you’ve got yourself a plate of tender greens packed full of flavor!

yields 2 servings

Comments

3 Responses to “savory brussel sprouts”
  1. rose says:

    yum I love brussel sprouts! I also recommend quartering them, coating them in olive oil, s&p, and roasting them in the oven at 400 degrees for about 30 minutes, shaking them up halfway through. then cover them in a lemon garlic dressing. they get a little crunchy around the edges and super savory! I think you’d love it.

  2. jacqueline says:

    ooooh rose! those sound like a dream! i’ll have to try it out.

  3. Courtney says:

    I was about to try Thanksgiving this year without the brussels, but you’ve just reminded me that’s preposterous. Thanks for helping me dodge a bullet!

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