Per Serving: $0.60
Brussels sprouts + me = love affair.
It all started with these roasted shredded brussels sprouts and almonds, and now I can basically eat brussels sprouts all day every day. Though they’re the bomb (sososo good) when roasted, sometimes I like to shake things up a little bit. I originally made this recipe when recreating a Farro Risotto from one of my favorite wine bars out here in San Diego, and fell in love with the lemony goodness.
This recipe is super simple, and you don’t have to wait a thousand hours for them to reach their roasted perfection. Instead, the sprouts get a quick steam, a douse of olive oil and lemon juice, and a caramelization on the stove. Bam, you’ve got the perfect side dish for two. This is a good idea if you’ve got those picky little kids around who won’t eat them. Or if you’re like me, and you like to make things for 2 sometimes. If I wasn’t serving these with pesto brown rice risotto, I would have eaten the entire batch. So this serves two for dinner, or one greedy me as a snack.
- 8 oz brussels sprouts
- 1/3 cup water
- dash of salt, pepper, lemon zest
- 1 Tablespoon fresh lemon juice
- 1 teaspoon olive oil
- optional: red pepper flakes
- Remove stems from brussels sprouts and slice in half lengthwise. Place sliced side down in skillet, add water, lemon zest, salt, and pepper, and cover. Cook on medium-high heat for about 6 minutes until water is completely absorbed.
- Remove lid, add olive oil and lemon juice, and increase heat to high. Cook uncovered for about 3-5 minutes until bottoms are brown and slightly charred. Top with red pepper flakes (if desired) or shredded parmesan cheese and serve!
- Category: Side Dish