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Shredded Brussels sprouts cook much more quickly than whole or halved ones. Here they are tossed in garlic and lemon juice for a tasty side dish.
Thinly slice Brussels sprouts using a mandolin or a sharp knife.
Add garlic and lemon juice to the serving bowl.
Heat a large pan over medium-high heat. Add a bit of olive oil. Once hot, add Brussels sprouts and salt and pepper to taste. Saute until Brussels sprouts are bright green and slightly softened. This takes me 2-3 minutes.
Pour Brussels sprouts into the bowl with the garlic and lemon. Toss to coat and serve warm. Enjoy!
Recipe from the Copper Onion restaurant.
This is a stick-to-your-ribs, warm-you-up, side dish. This is not the conventional creamed spinach recipe that calls for tons of butter and cheese, it is low-fat and delicious. What is also great about this recipe is that it is a total “pantry” dish that is a quick go-to on a busy day.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!