Brussel Sprouts — These mini-cabbage-like sprouts grow on tall stalks and are full of Vitamins A and C, fiber, and folic acid. They make a perfect side dish for any gathering.
And there are several ways to cook them. I usually like to roast them in the oven, but then again, I could roast just about any vegetable and be happy. Many, however, like to sauté them in a quick, effortless fashion.
Tara’s Brussels Sprouts
1 1/2 pounds Brussels sprouts
2 tablespoons olive oil
1 clove of garlic, crushed
1/2 teaspoon of sea salt
First, clean the Brussels sprouts by soaking in water, chopping off the stems, and removing the outer leaves. Then, cut the sprouts in half.
Heat the oil in a pan over medium-high. When hot, add the garlic, cook for 30 seconds, then toss in the sprouts. Cook until caramelized, about 8 – 10 minutes, stirring frequently. If the pan becomes too dry, add in 1/4 cup water. Serve hot, sprinkled with lemon juice.