Ingredients
My husband found this recipe in the Williams Sonoma Vegetable of the Day book. We use this book a lot for different ideas for how to make our veggies tastier. You can always substitute spices and herbs for those you might not like.
- 1 pound Brussels sprouts
- 2 tablespoon olive oil
- 1 teaspoon grated lemon zest
- 3 tablespoon fresh lemon juice
- Trim the stem ends from the Brussels sprouts and cut the sprouts lengthwise into slices 1/4 inch thick.
- In a large frying pan, heat the oil over medium-high heat. Add the sprouts, the lemon zest, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring frequently and reducing heat as necessary to prevent scorching, until the sprouts are tender and slightly browned, 7-8 minutes. Stir in the lemon juice and cook for 1 minute. Remove from the heat and serve.
Stacy’s Suggestions and Preparation
- We followed this recipe as written except we didn’t measure the lemon juice. We used the juice from one squeezed lemon.
- We found the sprouts to be very delicious but a little too lemony for us. We definitely should have measured!
- We really liked the way they were cooked and browned.
- Next time, we may try garlic and onions in with the mix.
- Enjoy!
