Pan Roasted Lemon Brussels Sprouts

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.

image

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

image

  • Add 1 tablespoon of butter.

image

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

image

  • 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.

Printer Friendly Version

Leave a Reply

Your email address will not be published. Required fields are marked *