Garlic Brussels Sprouts
A lot of people really strongly dislike Brussels sprouts but I think it’s because they’re most commonly steamed and served without adding any other flavor to them. This recipe gives them a wonderful garlicky taste with a small kick from the lemon zest.
The Brussels sprouts are parboiled first.
Place the Brussels sprouts cut side down at first so that they can caramelize and turn a nice golden brown.
Add the garlic.
Add the lemon zest just before serving.
Garlic Brussels Sprouts
Ingredients:
1 lb of Brussels Spouts
4 Cloves of Garlic, minced
3 Tbsp of Olive Oil
Salt and Pepper, to taste
Lemon zest (optional)
Method:
1 lb of Brussels Spouts
4 Cloves of Garlic, minced
3 Tbsp of Olive Oil
Salt and Pepper, to taste
Lemon zest (optional)
Method:
- Fill a pot with water and sprinkle in a good pinch of salt.
- Cut the Brussels sprouts in half lengthwise and get rid of a few of the outer leaves.
- Add them to the boiling water and cook them for about 3 minutes.
- Drain, pat them dry with a kitchen towel and set aside.
- In a large skillet over medium high heat, add the olive oil and let it get really nice and hot.
- Add the Brussels sprouts and place them cut side down in the hot skillet. Cook them for about 3 minutes on each side or until really golden and crispy.
- Add the garlic and season with salt and pepper, cook them in the garlic for about 1 to 2 minutes.
- Finish them off with some lemon zest if desired.
This recipe is from Laura in the Kitchen