Feb 13, 2013

{wednesday weekly meal} Garlic Brussel Sprouts

Welcome to another Wednesday!
Can I just say that I love Wednesdays?
Wednesday means that you're half way through week!!!
That means that no matter how awful, or how good, your week started it can only get better from here!!
I want to wish you all an early Happy Valentines Day!!!
We don't really do anything terribly exciting and romantic for Valentines Day.
Just cards but this year I have a little surprise for my husband.
I'll have to share it with you next week just incase Marvin decides to get on here for some reason!
Okay, so onto our recipe for the day!!!!
How many of like veggies?
I'm not a super fan of them. I have my favorites
Peas, Brussel Sprouts, Peas
Okay, so I LOVE peas but I'll eat almost any veggie.
I have loved Brussel Sprouts since I was a kid. We usually drown them in butter.  :)
Well Marvin got creative and decided to saute the Brussel Sprouts.
I have found a recipe on Pinterest and we finally tried it and I LOVE them this way.
I hope that you'll like them as much as we do.
2 lb Brussel Sprouts
4 tbsp Olive Oil
5 cloves of Glaric, minced
1Lemon, juiced and zested*
3 tbsp Asiago Cheese**
(*we did not use the lemon)
(**the recipe calls for Gruyer)
Clean the Brussel Sporuts by timming off ends and peeling the off the outter leaf layer
Cut them in half
Heat Olive Oil in a large skillet on medium to high heat
Once heated add the halved Brussel Sprouts to the pan and saute them for about 7-8 minutes on each side so the outside is carmelized and the inside is soft and fully cooked
Add the garlic half way thru the cooking
Reduce the heat to low and add the lemon zest/juice with the salt and pepper
(*again we left out the lemon juice)
Sitre to combine the taste and add more seasoning if desired
Top with cheese and serve

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