this is a stupid simple way to make brussels sprouts for a side dish, and is much quicker than roasting them in the oven.
serves 2
ingredients:
- brussels sprouts, about 2 cups sliced thin
- 1 large clove of garlic, sliced thin
- 1 lemon, zest and a wedge reserved for squeezing over the top
- 1 tbsp fresh tarragon, chopped
- s+p
- olive oil
heat enough olive oil to coat the bottom of your pan over medium-high until hot.
add the brussels sprouts and garlic to the pan, and sauté until soft and browning a bit, about 3-5 minutes.
add zest and tarragon, and toss to combine. add s+p to taste.
plate and squeeze lemon wedge over the top.
the lemon and tarragon brighten this winter vegetable up without losing it’s heartiness.
wild, fresh + tasty 
That looks great. I made a raw shaved salad with Brussels sprouts the other day–even faster!
LikeLike
i keep meaning to do that too. i was just thinking a little lemon, olive oil, shaved parmesan and s+p? how did you make yours?
LikeLike
never mind…just found it: http://emmycooks.com/2012/02/12/shaved-brussels-sprout-salad-with-red-onion-lemon-and-pecorino/
looks great! i’ll try it next time. thanks!
LikeLike
I made these for our Easter dinner and everyone loved them. I should have made more because they were gobbled up in a flash.
LikeLike