Lemon Pepper Brussels Sprouts: You will Never hate sprouts again
Brussels get a bad wrap and rightfully so with how the old timers used to prepare them. These Lemon Pepper Brussels Sprouts will most definitely change your mind. They are fresh, tangy and full of flavor.
We have all seen them floating in a bowl looking wet and soggy in photos around the holidays. Thankfully my mama never served them to me like that but I always remember how much I hated them growing up. Once she sat them on my plate I would literally frown!
It wasn’t until adulthood when I started preparing them myself where the love for this vegetable began to grow.
The Best Way to Cook Brussels Sprouts
The best way to cook Brussels Sprouts is to saute them. This brings out their sweetness (yes they have a sweetness) just like you would with cabbage. I always say its like a baby cabbage so why not treat it like one.
Roasting them in the oven or on the grill is another great way to bring out the best in these lil guys. They don’t need to cook long and I find they cook better when they are cut in half.
No matter how you prepare them, I guarantee you will enjoy these lemon pepper Brussels sprouts.
How to make Lemon Pepper Brussels Sprouts
AuthorsefordCategoryAwesome sides, Vegan, Vegetables, VegetarianDifficultyBeginnerThese Lemon Pepper Brussels Sprouts are sauteed with onions, garlic and Lemon Pepper. You will never hate Brussels sprouts again.
First, Heat the olive oil in your desired pan followed by the onion and garlic.
Once the onions have slightly softened, add your Brussels Sprouts and red Bell pepper. Cover and continue to cook on a medium heat.
Second, put the butter and vegetable stock into the pan followed by the seasonings. Mix well and return the cover to the pan while turning the heat down to a simmer.
Last, when the Brussels sprouts are tender remove them from the heat and serve.
Ingredients
Directions
First, Heat the olive oil in your desired pan followed by the onion and garlic.
Once the onions have slightly softened, add your Brussels Sprouts and red Bell pepper. Cover and continue to cook on a medium heat.
Second, put the butter and vegetable stock into the pan followed by the seasonings. Mix well and return the cover to the pan while turning the heat down to a simmer.
Last, when the Brussels sprouts are tender remove them from the heat and serve.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
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