Sautéed Brussels Sprouts

Contrary to all the posts of sweets on here, I do cook healthy! I never eat all the goodies myself anyway; I normally give my concoctions away. Since Christmas is around the corner, I decided to cook healthier to feel less guilty about stuffing myself two weeks from now. My newfound love for Brussels sprouts is long overdue! Growing up in a Vietnamese household, Brussels sprouts were non-existent. Not only that, but I never heard anyone rave about them until adulthood! Their mild nuttiness is just wonderful! I definitely prefer them over Broccoli now.

Yields: 4 side servings

Ingredients:

1 lb. Brussels sprouts
3-4 cloves of garlic, minced
1/2 a lemon
3-4 tbsp. unsalted butter
Oil for cooking
Salt and pepper, to taste

Directions:
1. Clean and trim the Brussels sprouts. Peel off any discolored layers and cut in half, lengthwise.

2. Heat a tbsp. or so of oil and butter in a large skillet on medium.

3. Once heated, add the Brussels sprouts and cook for 5-6 minutes or until it is a caramelized brown color. Add the minced garlic and flip all the sprouts over. Lower the heat and add salt, pepper, and lemon juice. Cook for an additional 6-8 minutes until the center is soft or to your preferred tenderness. Serve immediately.

I enjoy mine a little underdone to maintain a bit of crunchiness! Be careful not to overcook because the taste will be off and it will lose all of its nutritious value! Enjoy!