Fresh brussel sprouts steamed till tender, then pan-fried in a light, sweet lemon and garlic sauce!

Serves 6

1-1/2 lbs. fresh brussel sprouts

1/4 c. margarine

grated rind of 1 lg. lemon plus strained juice (grate whole lemon softly over lg. holes of grater for best results, then cut, squeeze and strain)

3 garlic cloves, finely chopped

2 T. light brown sugar

salt to taste

Cut off soiled tips of brussel sprouts, then remove soiled leaves, like you would a cabbage.

Place in steamer and steam till tender and still bright green, not mush. Remove from steamer and cool to room temperature, then cut each brussel sprout in half from end to end.

In large skillet, over medium heat, melt margarine. Place brussel sprout halves cut-side down in skillet. Fry till golden.

Add lemon juice, plus zest, garlic and brown sugar. Stir well, till sugar dissolves. Continue to cook till liquid evaporates by about 1/4.  Salt to taste and remove from heat. Serve.

Notes: Fresh brussel sprouts are really easy to make and take only a few minutes to steam and pan-fry. The sweet lemon garlic works especially well with this otherwise strong-tasting vegetable.


By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."