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Not My Grandma's Brussels Sprouts The Best Recipes

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Not My Grandma's Brussels Sprouts

"I am committed to raising the stature of the lowly and the much maligned Brussels sprout. If we don't give up on this great vegetable, we can make it a well admired side dish to any meal. Go sprouts!"

Ingredients :

  • 4 cups Brussels sprouts, trimmed and halved
  • 1/2 cup diced onion
  • 1/2 cup diced mushrooms
  • 15 pitted Kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 4 teaspoons lemon-pepper seasoning (such as Mrs. Dash®)
  • 1 tablespoon Sriracha hot sauce
  • 1 tablespoon chopped fresh dill
  • ground black pepper to taste
  • 2 tablespoons olive oil

Instructions :

Prep : 15M Cook : 4M Ready in : 25M
  • Mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, Sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
  • Heat olive oil in a non-stick skillet over medium-high heat. Cook Brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.

Notes :

  • You may need to reduce heat after the first 5 minutes of cooking to prevent from scorching the Brussels sprouts.
  • Finally, I really like this dish but I only give it a 4-star because I will not give it a 5-star until my wife and daughter not only eat it, but sincerely believe it is good. I will know that I have achieved a great recipe when they ask for it! Maybe you can help me figure out how to make it even better.
  • Consider combining this with my salmon with olive and cherry tomato relish recipe and you will have a meal that is easy but distinct. The great thing about combining these two recipes is you use basically the same ingredients in both recipes.

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