I have had this really strange fascination with brussels sprouts recently. I was seeing them all over the cooking blog world and I had never, ever tasted them before. I was under the assumption that they have a bad rap, mainly because people steam/boil/etc them to death and they turn into little slimy balls of grossness.

But, it made sense to me that flash frying them or roasting them would be the key to a tasty sprout. So, I played around with them a couple different times and found a concoction that was quite delicious last night (this picture is actually from the first time I tried them).


Brussels sprouts
Olive oil
Garlic, minced
Seasoning salt (I like Lawry’s)
Dried chili pepper flakes
Freshly squeezed lemon juice
Cut off the bottom of each Brussels sprouts (about a quarter inch). Remove and discard the outer leaves. Continue to remove the leaves, setting them aside, until you reach the heart of the sprout. Cut the hearts in half.
Heat the oil on medium heat and add the minced garlic. Saute the garlic until it is golden brown, about 3-4 minutes. Add the leaves and halved hearts of the sprouts and mix. Season with salt and chili pepper flakes. Let cook 4-5 minutes, mixing occasionally. Turn the sprouts over with a pair of tongs and let cook another 4-5 minutes until the edges are slightly browned and caramelized.
Add freshly squeezed lemon juice, mix, and serve.

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