Sunday, November 16, 2014

Brussel sprouts

2 -12 ounce bags of frozen Brussels sprouts (in in half if small in fours if large)
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/2 teaspoon of Italian herbs
4 tablespoons of extra virgin olive oil
2 tablespoons  lemon juice

In a fry pan mix  sprouts and 1/2 cup water,  season with salt and pepper and Italian herbs, simmer over medium heat Cover and cook at low heat and stirring occasionally until almost all of the water is evaporated and sprouts are tender, but still crisp for about 5 to 8 minutes (add more water if water runs out so that the sprouts can finish cooking.

Once all cooked Increase heat to medium  add oil to pan and continue to cook, until they are golden brown, and tender cooking for about 10 minutes.

Remove from heat and mix with lemon juice, season as needed.  Serves 8

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