Brussels sprouts are my new fave vegetable.
As a child, I HATED them. And now, I just can’t get enough!
Here’s an easy recipe I like to whip up for a quick side with lunch, or just a delicious and healthy snack.
If you haven’t tried these tasty green orbs lately, now’s the time to give them another go-round
Lemony Brussels Sprouts
1 12 oz. bag of Brussels Sprouts
1/4 cup freshly squeezed Lemon
1/4 cup Extra Virgin Olive Oil
Kosher salt & pepper
Fill a medium saucepan with water and bring to a boil. Add salt to water.
Cut the hard ends off the Brussels sprouts. When water boils, add sprouts to water and boil until crisp tender and vibrantly green. Should be no more than 5 minutes. Remove sprouts from saucepan and pass under cold water to stop the cooking process. Drain really well.
In a separate bowl add lemon, olive oil, salt & pepper. Whisk until blended and frothy. Pour over Brussels sprouts until just coated (save any extra dressing for later). Add a pinch of kosher salt if needed, and enjoy!