Steps to Prepare Lola Brussels

Pan-Roasted Brussels Sprouts

Tomorrow never dies (original by sheryl crow) bond song live at het kuipke in ghent, belgium during the filmfestival of ghent october 2012 brusse.

Recipe Summary Pan-Roasted Brussels Sprouts

These pan-roasted Brussels sprouts, cooked in olive oil and lemon juice, are a perfect side to dish to any meat, fish, or plant-based protein.

Ingredients | Lola Brussels

2 tablespoons olive oil

2 teaspoons minced garlic

1 pound Brussels sprouts

sea salt and freshly ground black pepper to taste

½ lemon, juiced

Directions

Heat oil in a medium skillet over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Add lemon juice and cook until Brussels sprouts start to brown on some leaves, about 3 minutes.

Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.

Serve this with my recipes for steaks with truffle butter, garlic mashed potatoes, and bag-roasted asparagus.

Info | Lola Brussels

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Pan-Roasted Brussels Sprouts

Side Dish, Vegetables, Brussels Sprouts,