Sunday, November 4, 2012

Brussels Sprouts

I know, just the words "brussels sprouts" brings frowns and words of disdain from most of us!

But in my quest to incorporate more vegetables and olive oil into my diet, I poked around and found a few recipes for this unpopular veggie that sounded appealing.  In my current lifestyle - with a new, demanding puppy in the house - anything I cook has to be quick and hassle free.

Here is how I cooked brussels sprouts tonight:

equal parts butter and olive oil
brussels sprouts, stems cut off and outer leaves removed, sliced in thin pieces
a splash of lemon juice
salt and pepper

Heat a skillet on high and melt the butter with the olive oil.

Add the sliced brussels sprouts and lemon juice to the pan and stir for about a minute.

Remove from heat and transfer to serving plate.  Add salt and pepper to taste.

They really are good cooked this way!


  1. I will try them that way as roasted, they've always tasted bitter to me.

    My vet recommended some frozen Brussel Sprouts when Barkley put on a little weight from too many treats once. He LOVES them (and frozen peas)

    1. By themselves they are bitter. It's what you put on them that counts!


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