I am really looking forward to spring vegetables. I love winter squashes, sweet potatoes, and cabbage, but I am really ready for the freshness of the bright green spring veggies. One winter vegetable I never seem to tire of, however, is Brussels Sprouts. I love roasted Brussels sprouts, pan seared, steamed; I have even been known to chow down of fresh sprouts (but that is only fun because I can eat them leaf by leaf, it doesn’t really taste great). I am not one to typically but pre-sliced or pre-cut vegetables, but I happened to find pre-sliced Brussels sprouts at the market and I couldn’t resist them. So it was time to caramelize some Brussels Sprouts!
This is so simple, fast and tasty. We had them along side eggs for a quick, light and healthy dinner.
Really Yummy Brussels Sprouts for Two
1/2 Tbsp Safflower Oil
2 cups sliced Brussels Sprouts
2 cloves garlic, minced (from the garden)
Kosher salt, freshly ground black pepper
1/4 cup water
sprinkling of lemon or lime juice
Heat the oil in a skillet over medium high heat.
Add the Brussels Sprouts and garlic, sprinkle with some salt and pepper and stir to coat with oil.
Cook until beginning to caramelize, about 7 – 10 minutes.
Add water and cook about 2 more minutes. The Brussels sprouts should be vibrant green and still have a little bite to them. Do not over cook or they will become mushy and a bit bitter. Check seasoning and serve. Enjoy!