Garlic Sautéed Brussels Sprouts
- Vegetable recipes
- Prenatal pick
- Kid-friendly
- Vegan
Stalks of brussels sprouts standing upright against the barren ground of an early winter vegetable garden are a wondrous sight. These delectable members of the cabbage family get sweeter and tastier in the cold after a frost. But some people find their flavour a bit too strong. This recipe just might convince the skeptics that brussels sprouts are indeed a vegetable worthy of praise.
Ingredients
- 4 cups (1 L) brussels sprouts (about 1 lb/500 g)
- 2 tbsp (30 mL) extra-virgin olive oil
- 3 cloves garlic, minced
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) lemon juice
Preparation
Thinly slice each sprout lengthwise into rounds. In skillet, heat oil over medium heat; fry garlic and salt until golden, about 2 minutes. Add sprouts and 1/2 cup (125 mL) water. Cover and increase heat to medium-high; steam until tender crisp, 6 to 7 minutes. Uncover; sauté until liquid is evaporated and sprouts are tender, 2 to 3 minutes. Toss with lemon juice.
Makes 4 to 6 servings.
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