Wednesday, July 22, 2009

Brussels Sprouts, simple & delicious

I like eating Brussels sprouts. We ate them a lot growing up and I remember Dad putting apple cider vinegar on them, or Mom dipping them in mayo. I think this recipe is by far the easiest and tastiest way to have them, as well as much healthier than mayo. There are many people who would rather have teeth pulled or fight a rabid dog than eat these folate packed flora from the cabbage family, so this is a great way to bring them on board.

The citrus makes this a great dish year round, and the almonds add a great finishing crunch. No soggy bland sprouts here!

When you're selecting Brussels sprouts, look for ones that are uniform in size (so they'll all cook evenly) and try to pick the smallest ones out of the bin (the bigger ones tend to be bitter - not wise if you're trying to convert someone!). They're packed with iron, vitamin C, folate, thiamine and fiber. This is a recipe you can throw together in less than 15 minutes!

What you'll need:
  • olive oil
  • Brussels sprouts - about 4 per person if served as a side
  • 2-3 garlic cloves, minced
  • 1 fresh lemon
  • sliced almonds
  • Remove small outer leave from Brussels sprouts and cut in half
  • Mince garlic cloves
  • Drizzle pan with olive oil and add garlic
  • Turn heat on low and saute garlic for 1-2 minutes
  • Add Brussels sprouts to pan with a pinch of salt and cook until tender
  • Squeeze one lemon over pan and toss
  • Garnish with slivered almonds and serve
You can also add a splash of balsamic vinegar when you are finishing the Brussels sprouts, or garnish with walnut pieces or pecans.

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