With the summer months coming to an end I have to admit I have been enjoying patio season and not in the kitchen as much as normal, a good thing being outside but it does leave you a bit light in the pocket book. I have though been working on and have finally reached the point in sharing a brussels sprout side dish that I think many of you will enjoy. Brussels sprouts is definitely an acquired taste and I can admit until only this year I would not even give this vegetable a look at the grocery store but I could not ignore the health benefits any longer. The brussels sprout is loaded in vitamin K and C, it is also known to lower cholesterol. They should be on most peoples plates more often then they are, so I decided to try a few different ways to cook the sprouts but one thing I found out pretty quick is over cooking will result in a nasty sulfur smell, so make sure you keep an eye and nose when making them. Cutting the stem end helps them cook better and give them a few minutes to air out after doing this before you add them to a boiling pot. Once you have finished boiling the sprouts, pour out the water and run them under cold water. This will stop them from cooking. I choose to add them to a ziploc bag and poured the oil mixture over them shaking well and letting them sit for a few minutes. The lemon zest is the topping that will not only look great but adds that final touch that your palate thanks you for.
Inspired by Spark Recipes
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Lemon Zested Brussels Sprouts
Prep Time: 10 minutes Cook Time: 20 minutes Servings: 2
Ingredients
