Tara Kelly, our executive director here at RAFFL, loves Brussels sprouts. And for good reason. These mini-cabbage like sprouts grow on tall stalks and are full of Vitamins A and C, fiber and folic acid. They've been all over the farmers markets lately and that makes them a perfect side dish for any gathering this time of year. And there are several ways to cook them. I usually like to roast them in the oven, but then again I could roast just about any vegetable and be happy. Tara, however, likes to sauté hers in a quick, effortless fashion.
Tara's Brussels Sprouts
1 1/2 pounds Brussels sprouts 2 tablespoons olive oil 1 clove of garlic, crushed 1/2 teaspoon of sea salt
First, clean the Brussels sprouts by soaking in water, chopping off the stems and removing the outer leaves. Then, cut the sprouts in half.
Heat the oil in a pan over medium high. When hot, add the garlic, cook for 30 seconds, then toss in the sprouts. Cook, until caramelized, about 8 - 10 minutes, stirring frequently. If the pan becomes too dry, add in 1/4 cup water. Serve hot, sprinkled with lemon juice.