I grew up thinking I hated Brussels sprouts.
About 15 years ago, I tried them for the first time since I was a kid when a woman I worked with brought some to the office and I wandered into the kitchen while she was heating up her lunch. I wasn’t sure what to think. I didn’t love them but I definitely didn’t hate them either.
Then a few years ago I started cooking more and I stumbled on a recipe and decided to give them another try. Ever since, they’ve become one of my favorite vegetables.
Tonight, I tried a new brussels sprouts recipe with garlic and lemon.
And I LOVED it.
Maybe you will too.
Garlic Lemon Brussels Sprouts:
2 tbsp olive oil (I use light olive oil)
2 large garlic cloves, minced
3/4 lb Brussels sprouts
1/4 tsp lemon pepper
1/4 tsp Kosher salt
1 tsp lemon zest
Start by preparing the sprouts. Pull off the loose leaves. Then cut about 1/4-1/2 inch off of the stem. Finally, cut each sprout in half. If they are large sprouts, cut the halves in half again so you end up with quartered pieces.
Heat the olive oil in a saute pan over medium low heat. Be sure to use a pan that has a lid as you’ll need to cover it later. I found a lid years ago that will cover almost any size frying pan or pot.
Add the garlic, watching it carefully so it doesn’t burn. After about 30 seconds or when you start smelling the garlic, add the sprouts.
Stir them with a large spoon to coat them in the oil. Then saute them for about 10 minutes, stirring and again watching so the garlic doesn’t burn. When the sprouts are starting to soften and get a little brown, add 2-3 tablespoons of water to the pan and then cover it.
If you are like me and have saute pans without lids, purchasing a universal lid (affiliate link) that fits just about any pan is really handy. You’ll never have to worry about switching pans halfway through the recipe because you didn’t read ahead and started with a pan without a lid, when the recipe later calls for covering the pot or pan for cooking.
Cook for 5 minutes and then remove the pan from the heat.
Add the lemon pepper, salt and lemon zest. If you don’t have one, I suggest you purchase a lemon zester too. It makes cooking with lemon so much easier.
Toss and serve.
Printable recipe below with nutritional information (click on the + sign for details).
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