Saturday, January 28, 2012

Sauteed Lemon Brussel Sprouts

I L-O-V-E brussel sprouts... of course, not boiled, but ROASTED or SAUTEED- they are divine! And if you have written them off because of the stench they used to give off while your Grandma used to boil the life out of them,  give them another chance- you won't be disappointed!

drizzle of Expeller Pressed Coconut oil
1 small shallot
15- 20 brussel sprouts, washed, halved, and sliced
2 cloves garlic, minced
1/2 lemon, juiced
sea salt and pepper

These are so tasty and SO quick. Finely slice your brussel sprouts & shallot, and put them in a hot pan with a drizzle of oil. Let them saute a few minutes, then add your sea salt, lemon juice, and garlic. Saute them until they start to brown, but don't over cook or they will become mushy (like your grandma's! ha!) 

P.S. You can totally make these with out the shallot, I don't usually have shallots on hand, so if you are without, don't forgo the recipe, just alter... chop up some sweet onion or go sans- your choice!

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