My very helpful husband went food shopping before the 281st snow storm of this winter while I was at work.  Of course, the supermarket had been ravaged by crazed shoppers who apparently think the 4-8 inches means we will be stuck in our homes for weeks, if not months!  (I mean, seriously people, are 6 cases of water, 4 gallons of milk, 5 dozen eggs, and 8 loaves of bread really necessary for just a little snow?!?)

I digress though.  Matt did his best and brought home ingredients that I could definitely work with.  Fresh produce, however, was nowhere to be found.  Knowing that no meal is complete without some veggies, Matt brought home two boxes of frozen brussels sprouts.

I have never used frozen brussels sprouts before, but I knew that simply microwaving like the instructions said would leave us with mushy, flavorless sprouts.  So, I improvised.  I did microwave them, but for only half of the time.  I then heated some butter and EVOO in a pan, added some garlic, and pan roasted the brussels sprouts until they had some nice color.  I finished with a little lemon juice to brighten things up a bit.

I have to say that I was actual very happy with the final product.  Roasting the sprouts in the pan and adding the lemon juice really brought them to life.  I think that next time I will try just defrosting them on my counter and not microwaving them at all.  I’ll let you know how that turns out.

Start by defrosting the brussels sprouts…

• Place one box of frozen brussels sprouts in a microwavable bowl.
• Add 2 tablespoons of water.
• Cover and microwave for 4 minutes.

• Let the sprouts cool a bit, then slice in half.
• Add 1 tablespoon of EVOO to a skillet over medium-high heat.

• Add 1 tablespoon of butter.

• Mince up 2 cloves of garlic.
• Once the butter ha melted, add the garlic to the skillet.

• Sauté the garlic until it is golden, about 1-2 minutes.
• Add the brussels sprouts, cut side down.

• Cook for about 5 minutes, then flip the sprouts.
• Cook for a couple more minutes.

• Squeeze in the juice from ½ a lemon.

• Toss to combine.  Cook for a minute more.

I paired the brussels sprouts with my Lemon Pepper Chicken and rice pilaf.  Enjoy!

Three Years Ago: Bacon & Cheese Omelet

Pan Roasted Lemon Brussels Sprouts (serves 2)

 

INGREDIENTS:

• 1 box frozen brussels sprouts
• 2 tablespoons water
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 cloves garlic, minced
• juice from ½ a lemon

 

DIRECTIONS:

• Place the brussels sprouts in a microwavable bowl.
• Add the water.
• Cover and microwave for 4 minutes.
• Let cool a little.
• Slice the brussels sprouts in half.
• Heat a skillet over medium-high heat.
• Add the olive oil and butter.
• Once the butter melts, add the garlic.
• Sauté until golden, about 1-2 minutes.
• Add the brussels sprouts, cut side down.
• Cook for about 5 minutes, until golden brown.
• Flip the brussels sprouts and cook for about 2 more minutes.
• Squeeze in the lemon juice.
• Toss to combine.
• Cook for one more minute.

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