“A easy recipe for Brussels sprouts, these sound delightful.
From On each day foundation Meals, December 2008.”
- Ready In:
- 20mins
- Formulation:
-
5
-
2
tablespoons olive oil
-
2
lbs Brussels sprouts, trimmed and shredded with a knife (or in a food processor)
-
shocking kosher sea salt
-
contemporary ground pepper
-
2
tablespoons contemporary lemon juice
directions
- In a gargantuan nonstick skillet, heat oil over medium-excessive heat.
- Add Brussels sprouts and 2 tablespoons water; season with salt and pepper.
- Cook dinner, stirring occasionally, till crisp-cushy, 8 to 10 minutes.
- Do away with from heat, and plug in lemon juice.
- Help straight.
Questions & Replies
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-
The time of cooking is excellent. I loved that it turned into shredded. I did it with a knife. The model is gargantuan with the lemon. But for me, I run so that you must add some onion to it. My boyfriend truly loved it. Thanks FloridaNative 🙂 Made for PAC Spring 2010
