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Sauteed Brussel Sprouts — Yellow Tennessee

Sauteed Brussel Sprouts

I am not sure if I just had bad luck with brussel sprouts or if it was the way they were prepared, but I never liked them. As far as I can remember brussel sprouts were these small mushy little veggies that were always bitter in the center. No thank you. Then I was talking to my mom and she mentioned them. From that day on, I kept thinking about them. Maybe I should give them a try again. But who says you have to boil them?

I admit that I am 36 years old and I just made brussel sprouts for the very first time the other day. They were wonderful. I loved them. I ate 2 helpings of them. I cannot wait to make them again.


Brussel sprouts.
1/2 a fresh lemon.
2 teaspoons olive oil.
4 teaspoons water.
Kosher salt.
Black pepper.

Cut the brussel sprouts in half, removing any stems if you prefer. Put the water and olive oil a pan and preheat over medium heat. Once the oil is hot, add the brussel sprouts and cook until they start to caramelize.

Once they start to brown, squeeze 1/2 of the fresh lemon over them and season with salt and pepper. cook for a few more minutes to allow all the flavors to meld.

Then serve.

About Rachel

Rachel Akers writes about crafts, recipes, and features the adventures of a family of 4. It is always crazy but I wouldn't change it for the world! Comments or questions? Talk to me on Facebook or Twitter or sign up for our RSS feed to have future articles delivered to your feed reader.