Katie
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.
