Sautéed Brussels Sprouts With Olive Oil And Lemon Peel
This recipe for lemony Brussels sprouts showcases the natural flavors of this vegetable with a zesty twist. The brussels sprouts are cooked to tender perfection, slightly browned, and then infused with the brightness of lemon zest and juice. It's a fresh and simple side dish that is sure to liven up your dinner table.
— Constant Cookbook
Ingredients
- 1 lb. brussels sprouts
- 2 Tbs. olive oil
- 1 tsp. lemon zest strips
- 1/2 tsp. sea salt
- Freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
Instructions
- Trim away the stem ends of the brussels sprouts and cut lengthwise into slices 1/4 inch thick.
- In a large fry pan over medium-high heat, warm the olive oil. Add the brussels sprouts, lemon zest, salt and a few grindings of pepper. Cook, stirring frequently and reducing the heat as needed to prevent scorching, until the brussels sprouts are tender and slightly browned, 7 to 8 minutes. Stir in the lemon juice and cook for 1 minute more. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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