Friday, November 12, 2010
Lemon & Garlic Brussels Sprouts
I made these brussels sprouts earlier this fall, and I really liked them, but wanted to try them a different way as well. This recipe was even easier than the first one and turned out delicious. I think I had my pan a little too hot though because they got a little bit more black than they should have, but they were still delicious. Bill isn't supper excited about brussels sprouts in general, but I like to have some different vegetables every once and a while.
Lemon and Garlic Brussels Sprouts
From: whatsgabycooking via Tasty Kitchen
1-2 Lbs Brussels Sprouts
4 Tbsp Olive Oil
5 cloves Garlic
1 whole Lemon, Zested and Juiced
3 Tbsp Parmesan
Salt and Pepper to taste
1. Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
2. Heat the oil in a large skillet over medium high heat. Once heated, add the halved brussels sprouts to the pan and saute for 7-8 minutes on each side until the outer part is caramelized brown and the inside is soft and fully cooked.
3. Add the garlic halfway through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning of needed. Add cheese on top and serve.