My absolute favorite Brussels Sprouts recipe–super tasty, simple to make, and a healthy choice, too–it can't be beat. To print this Brussels sprouts recipe go to . Give this dish a try, and for more great recipe ideas, check out and the Chef Buck playlist:
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Brussels Sprouts Recipe
1½ lbs BRUSSELS SPROUTS
3-4 Tbsp OLIVE OIL
½ ONION (chopped)
4-5 cloves GARLIC (finely chopped)
1 LEMON zest and juice
½ cup WATER
SALT and PEPPER, to taste
Wash 1½ lbs sprouts. Cut off the ends and discard outer leaves. Slice sprouts into halves, or larger sprouts into 3rds.
Heat 3-4 Tbsp oil in a skillet on high heat–you want the skillet to be hot to sear the sprouts–and don't be shy with the olive oil.
They should start to sizzle and pop right away. Let set before stirring to get a seared edge. Turn sprouts and continue to sear.
After 4-5 minutes, stir in onion and garlic and continue to cook on high to med. high heat, searing and turning another 3-4 minutes.
Then reduce heat to medium and add water. Add seasoning.
Stir, cover, and let cook 4-5 minutes.
Then turn off heat, stir in lemon zest and lemon juice, and serve.
The music track is "Overcast" by Kevin MacLeod and is licensed under a CC Attribution 3.0. and found at this link:
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Shot with Canon 60D and a Canon 50mm f/1.8 lens. Edited in Sony Vegas Movie Studio.