If you want to talk about a food that gets a bad name, these might be it. No one likes them, everybody hates them, guess I’ll go eat worms. Ummm… or not. Brussels sprouts are one of my most favorite foods. Why? They’re just so much fun to eat! Each one is a mini cabbage that I get to play with and peel. Because I’m 30 going on 5. And sometimes I play with my food. Sometimes I also understand the necessity to get other people to eat their greens. This recipe was born out of that need. According to my brother, who loathes, despises, abhors and detests Brussels sprouts, they did not taste like the delightfully adorable mini-cabbages and were actually quite good. (A huge compliment from a sarcastic 21 year-old!)
They have a touch of ground mustard to give them some subtle heat and a bit of a kick. Not to fear, it’s very subtle and enhances the flavors in the dish. The lemon juice provides a distinctive acidity that is delightfully mellow. I hope you enjoy them! I’ve been eating them alone, with other foods and as a noodle replacement for my marinara all week. So fantastic!
Brussels Sprouts Braised with Lemon
- 2 tbsp organic ghee
- 1 ½ lbs organic Brussels sprouts, rinsed and trimmed, julienne-cut
- 1 small organic onion, diced
- 3 cloves organic garlic, minced
- ½+ tsp ground mustard (the spice, not the condiment and heap that measuring spoon)
- ½ tsp sea salt
- ¼ tsp fresh cracked black pepper
- 1 ½ tbsp organic lemon juice
- In a medium frying pan over medium heat, melt the ghee and add the onions. Saute until translucent, add the garlic and saute a few minutes more.
- Add Brussels sprouts and stir to mix. Add spices. Cook until sprouts are a bright green (not the gross dark green overcooked crud).
- Add lemon juice and stir. Turn off heat and serve warm.