Lemon Garlic Brussels Sprouts

This side dish was designed to add a little acidity to the meal (maybe we've been watching too much Chopped). I was never a fan of brussels sprouts before Dave and I started dating. The complex flavor of these might make a bussels sprouts fan out of you.

Recipe from What's Gaby Cooking.

A Turkeyless Thanksgiving
-Kahlua Brown Sugar Baked Brie, appetizer
-Slow Cooker Mulled Wine, cocktail

-1 pound Brussels sprouts, cleaned and quartered 
-2 tablespoons olive oil
-3 cloves garlic, minced
-1 lemon, juiced and zested
-3 tbsp swiss, grated
-sea salt

Heat the oil in a skillet and saute the brussels sprouts until they are beginning to caramelize (about 10-15 minutes). Add the garlic about half way through the cooking time. Once caramelized reduce the heat and add the lemon zest and juice. Season with salt and pepper.

Just before serving allow a little Swiss cheese to melt over top.

Very easy to make, everything took place on the stove top in one pan. These had a lot of lemon flavor, partially because we cut the recipe in half, but Dave did not cut the lemon in half. Despite the strong flavors, Dave and I both enjoyed this recipe. The lemon and garlic weren't unpleasant or overpowering, just strong. 


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