because brussel sprouts don’t have to be gross

I had always put brussel sprouts in mushy/gross category until recently comng across some fresh organic ones at the store.

They look like crunchy little cabbages, and I figured if I didn’t cook them to death then they might still have a little texture.

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Turns out they are power packed with protein, iron, folic acid, fiber, vitamin C and potassium.  Woo hoo!

I made this recipe up on a whim, and the family thought it was a hit. You’ve heard me say it once… You’ve heard me say it a thousand times… If my boys enjoy it that’s the greatest compliment.

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Lemon-Butter Brussel Sprouts

1 pound organic brussel sprouts
1 tablespoon olive oil
1 tablespoon butter
2 cloves of garlic
1 lemon
Salt and pepper

Wash brussel sprouts and chop them by slicing off the ends and then slicing in half.

In a large saucepan, add olive oil and bring up to medium heat. Finely chop 2 cloves of garlic, and add to pan. Sauté the garlic for 3 minutes.

Add brussel sprouts to pan and top with salt and pepper.

Sauté brussel sprouts for about 10 minutes until nicely browned. Before removing from heat melt in one tablespoon of butter and add the juice of a half of lemon.

We enjoyed this with grilled BBQ chicken and a salad made with fresh greens from the garden.

We’re linked up:

This Chick Cooks
Kelly the Kitchen Kop
The Nourishing Gourmet

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