Brussels sprouts, I think, are the most hated vegetable among adults and kids alike. Here’s my theory: You guys just haven’t had them prepared properly. They’ve been steamed or something, and they come out smelly and slimy and mushy. Ick. I don’t blame you. Here’s how you can fix that.
One, you can roast them with some olive oil until they’re a very dark brown. Two, you can try sauteeing them in lemon and garlic like these in this dish!
Brussels sprouts are high in vitamin K, but they also have a decent amount of vitamin C. The amount of foods that have vitamin C is astounding. It’s in so many things that I wouldn’t except. Brussels sprouts being one of those. Add some lemon juice, and you’ve got a great source for fighting off viruses. Sounds like a perfect winter dish!
Thanks to the folks at Tasty Kitchen for this great recipe!
- 2 pounds Brussels Sprouts
- 4 Tablespoons Olive Oil
- 5 cloves Garlic
- 1 whole Lemon, Zest And Juice
- 3 Tablespoons Gruyere
- Salt And Pepper, to taste
- Clean the Brussels sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
- Heat the oil in a large skillet over medium high heat.
- Once heated, add the halved Brussels sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
- 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 if needed.
- Add the cheese on top and serve.