I used to write for another food blog* and one of the contributors wrote a recipe for brussel sprouts. I tried the recipe one night and absolutely fell in love. While that recipe is great as is, I modified some ingredients and the process to be made a little quicker. I bring this dish to all holidays and it’s quickly become a staple in my weekly cooking. It’s so easy to make and tastes amazing- I know it’ll be one of your favorites too.
Ingredients:
- 2 lbs brussel sprouts
- Juice from 1 lemon
- 1 tsp Garlic, minced
- 2 tbsp yellow mustard seeds
- Olive Oil
- 1/4 cup white wine (you’re using a small amount so no need to buy a specific kind for this. I usually have Sauvignon Blanc hanging around, but use whatever is in your fridge!)
Steps:
- Cut the ends off the brussel sprouts and cut into quarters. Remove the outside leaves, or let them fall off naturally and discard. I find the outside layer to be dirty and not needed 🙂
- Rinse your sprouts thoroughly
- In a medium to large skillet, heat up 2 tbsp olive oil on medium heat
- Add the sprouts, a pinch of salt & pepper, and sautee for 2 minutes or so
- Squeeze one lemon over the skillet so the juice covers the sprouts
- Continue to sautee for another 2 minutes
- When the sprouts start to brown, add 1/4 cup of white wine
- Let the sprouts simmer in the wine for a minute
- Continue to sautee for another 1 minute and add in the yellow mustard seeds
- Remove from heat and stir the mixture
If your sprouts start to lose its vibrant green color, lower the heat! We want to preserve the picture perfect color of the sprouts!
*recipe modified from Saucy Little Dish blog
Tablespoons & Teaparties 