How often have you walked away from a holiday meal or dinner party raving about the side dishes far more than the entrée? Maybe it was an unbelievable winter salad or some easy herbed potatoes. For me those are the dishes that usually cause my friends to beg mercilessly for the recipe.
Okay, I don’t make them beg for long. Usually just long enough for them to promise me a great bottle of wine in return. Okay, just kidding. Maybe.
I wish I could claim full ownership of this recipe, but the real credit goes to Gaby of What’s Gaby Cooking. You might remember that I featured a fantastic recipe (Poached Eggs Over Avocado & Smoked Salmon) from her cookbook, Absolutely Avocados. If you or someone you love is an avocado lover, you MUST get her cookbook!
But back to Brussels sprouts. Clearly Gaby knows what she’s doing with these veggies, too!
These lemon and garlic drenched sports have the simplest of flavors, but can really “wow” your guests. As the Brussels sprouts cook in the pan, they take on a lovely caramelization, which is not only pretty to look at, but lends an extra layer of flavor that turn this vegetable from mundane to memorable.
Head to Tasty Kitchen for the recipe and step-by-step photos.
Other Brussels sprouts recipes:
Cookin’ Canuck’s Shredded Brussels Sprouts with Pistachios, Cranberries & Parmesan
Cookin’ Canuck’s Cinnamon Roasted Brussels Sprouts with Toasted Almonds
Oh My Veggies’ Wild Rice Pilaf with Brussels Sprouts & Sage Vinaigrette
Happy Healthy Mama’s Warm Brussels Sprouts Salad with Pomegranate & Goat Cheese
Half Baked Harvest’s Manchego Brussels Sprouts & Prosciutto Spaghetti
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