Original Recipe by Miss Jolie Ann
Maybe you are one who wrinkles up their nose at the thought, sight or smell of Brussels Sprouts. I used to be one of those people, because I had only ever eaten frozen sprouts that were then boiled and over cooked. Mushy, watery, brownish...blah, who'd like that? Nobody, especially not scores of small children such as myself tortured with "eat your brussels sprouts." Oh dear God NO!
Flash forward 20 years to a friend buying fresh sprouts in the produce aisle and sauteing them up in some butter and spices for me. Delicious. Brussels Sprouts done right are bright green, slightly browned on the edges, soft yet crunchy, and nutty and "horseradishy" in flavor. They really don't need much to be delicious. Just grown organically, harvested and purchased fresh in their season (the frosts of winter give them a better flavor), and not OVERCOOKED!
My recipe is very improvisational. Simple. Adjust the amounts to meet your needs. I am the Brussels Sprouts cheerleader...Cook & eat some Brussels Sprouts today! Yeah! Yeah! Yeah!
In Health,
Miss Jolie Ann
EASY SAUTEED BRUSSELS SPROUTS
WITH GARLIC AND LEMON
About 20 fresh organic Brussels Sprouts
1 tbsp extra virgin olive oil
1 large clove organic garlic, chopped
Juice of one large organic lemon
Sea salt & black pepper
1. Wash the brussels sprouts, remove their outer leaves. Cut off any bottom stem. Cut each sprout in half.
2. Warm the olive oil in a saucepan over medium heat. Add the sprouts and garlic. Saute about 8-10 minutes until the garlic and sprouts are browned. The sprouts should still be slightly crunchy, you don't want them mushy! Squeeze lemon juice over sprouts, and sprinkle with salt and pepper to taste. Serve hot.
*Brussels Sprouts are GREAT with mashed potatoes! :)
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