Summer always has the most beautiful vegetables and fruits, and when you can drag your offspring to the Farmer’s Market or a community garden, they’re more likely to eat something they’ve selected. Zachie, MacLean and I hit the Downtown Farmer’s Market in Salt Lake City today, and picked up these adorable little brussel sprouts. I already have a filthy love of these green guys, so the trick was to make my 12 year olds like them.
Lemon Garlic Brussel Sprouts
- 2 lb Brussel Sprouts
- 4 tbsp olive oil
- 5 cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tbsp Gruyere, grated–I’ve also used very sharp Parmesan
- sea salt
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half. Heat the oil in a large skillet over medium high heat. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
Culinary Credits: Jeanie’s Kitchen Classics.