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

Directions

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!

Serves 2.