I did not eat brussels sprouts growing up, and it has always been one of those dishes where problem often times knock it down. Everyone knows someone who hates brussels sprouts.
So this dish for me was a new experiment for me, since I have no history with this dish at all.
Also this recipe comes from a new book! Lidia's Celebrate Like an Italian. I am not Italian, and rarely cook true Italian food, so let's see if I can get a good grasp on these flavors.
Ingredients
Sauce
Peel of 2 lemons, removed with vegetable peeler
1/3 cup of lemon juice
5 cloves of garlic, crushed and peel
2 medium lemons, cut into 1-inch chunks
1/2 tsp of kosher salt
1/4 cup of red pepper flakes
2 tbs of olive oil
Sprouts
1 1/2 lbs of brussels sprouts
3 tbs of olive oil
4 garlic cloves, sliced
1/2 tsp of kosher salt
1/4 tsp of crushed red pepper
Directions
Sauce
In a medium saucepan, combine lemon peels, juice, garlic, onion, salt, red pepper flakes and 1 1/2 cups of water.
Cover and let simmer for 20 minutes.
Uncover and simmer a bit more rapidly for about 20 minutes.
Scrape mixture into blender and carefully blend while drizzling olive oil in.
Return to sauce pan and keep warm until sprouts are done.
Sprouts
Trim Brussels sprouts to free outer leaves and then cut into slivers.
Heat olive oil in a large skillet over medium heat.
Add garlic, until it browns.
Add sprouts and seasoning, tossing everything together.
Cook for about 4 minutes, tossing everything together.
Cover skillet and let cook for another 4 to 5 minutes.
When you plate, lay lemon sauce down first, and add sprouts on top.
Changes I Made!
I kept my sprouts in take, as full bulbs and they cooked fine.
Also I made sure to keep adding water in the lemon sauce to make sure the onions were covered.
So this dish for me was a new experiment for me, since I have no history with this dish at all.
Also this recipe comes from a new book! Lidia's Celebrate Like an Italian. I am not Italian, and rarely cook true Italian food, so let's see if I can get a good grasp on these flavors.
IngredientsSauce
Peel of 2 lemons, removed with vegetable peeler
1/3 cup of lemon juice
5 cloves of garlic, crushed and peel
2 medium lemons, cut into 1-inch chunks
1/2 tsp of kosher salt
1/4 cup of red pepper flakes
2 tbs of olive oil
Sprouts
1 1/2 lbs of brussels sprouts
3 tbs of olive oil
4 garlic cloves, sliced
1/2 tsp of kosher salt
1/4 tsp of crushed red pepper
Directions
Sauce
In a medium saucepan, combine lemon peels, juice, garlic, onion, salt, red pepper flakes and 1 1/2 cups of water.
Cover and let simmer for 20 minutes.
Uncover and simmer a bit more rapidly for about 20 minutes.
Scrape mixture into blender and carefully blend while drizzling olive oil in.
Return to sauce pan and keep warm until sprouts are done.
Sprouts
Trim Brussels sprouts to free outer leaves and then cut into slivers.
Heat olive oil in a large skillet over medium heat.
Add garlic, until it browns.
Add sprouts and seasoning, tossing everything together.
Cook for about 4 minutes, tossing everything together.
Cover skillet and let cook for another 4 to 5 minutes.
When you plate, lay lemon sauce down first, and add sprouts on top.
Changes I Made!
I kept my sprouts in take, as full bulbs and they cooked fine.
Also I made sure to keep adding water in the lemon sauce to make sure the onions were covered.
This recipe comes from Lidia's Celebrate Like an Italian.
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