Bitchin’ Brussels Sprouts

This is how I make my Brussels sprouts and I gotta be honest – they’re so good I’ll often have them for breakfast.  Apparently this is weird because the guy across the breakfast table from me says I’m a Communist for not eating a real American breakfast like a sugar-coated Kellogg’s product. You know, as God intended.

Bitchin' Brussels Sprouts
Print Recipe
From www.sharongreen.me
Servings Prep Time
4-6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
15 minutes
Bitchin' Brussels Sprouts
Print Recipe
From www.sharongreen.me
Servings Prep Time
4-6 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
15 minutes
Ingredients
  • 1 lb brussels sprouts
  • 1 teaspoon salt
  • 2 tablespoons olive oil EVOO preferred
  • 1 teaspoon hot red pepper flakes
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
Servings: people
Instructions
  1. Trim the ends of the Brussels sprouts and remove any outer leaves. Cut in half but if you have some mongo sprouts that are bigger than an inch cut them in quarters so everything cooks evenly.
  2. Put the olive oil hot pepper flakes and garlic in a pan over medium heat and saute the garlic until it starts to pop.
  3. Add the Brussels sprouts and stir frequently until they are soft. I like to cook mine until they get a little burnt on one side and caramelize but you might not be into that so cook them to your desired level of doneness.
  4. Sprinkle with the 2 tablespoons of lemon juice and stir to combine. Serve alone or over rice if you're not following a low-carb diet.
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