Very exciting news! I am re-launching my Plant Based Bootcamp in January 2021!! This was by far my most popular 4-week course of last year which I taught several times to rave reviews. So much so that I am developing a Plant Based 2.0 for February. If you didn’t get into the Plant Based Bootcamp last year, NOW IS YOUR CHANCE and the cart is open for signups. For YOU, I am giving you a discount code of PB100 for $100 off the course. Check it out here!
We are busy preparing for a quiet Christmas Eve and Christmas Day. Normally my mom doesn’t host both dinners, so it is taking some coordination and prep. We have nothing else to do or place to go, so it is fine! I just added this delicious Lemony Garlic Brussels Sprouts recipe to our Christmas Eve menu. Every single kid and adult loves Brussels sprouts and all the lemon and garlic will go perfectly with our seafood.
I originally had a similar dish at a restaurant in my area called Tin Roof. The Brussels sprouts are actually served as an appetizer with toasted bread. The sprouts are tasty but I think they are deep-fried and they come in an actual pool of butter, oil, lemon and garlic. I can really only eat a sprout or two because they are so rich. Maybe that’s why it’s an appetizer, so you can share it with a bunch of people.
I lightened up the dish (I actually don’t know their recipe) and I like it much better. If you wanted more of the garlic-butter sauce, you could just double all the sauce ingredients!
For sure this would be delicious with plant butter if you are vegan. You could add more crushed red pepper to make it spicy, or some anchovies or capers for a briny note. Top the whole thing with toasted bread crumbs or walnuts for crunch. Or serve over a bed of lentils for a vegan (use that plant butter) main dish! Stovetop sprouts are my favorite preparation but there are notes for how to do this in the oven as well.
I hope you all have a very Merry Christmas. I hope you find joy and good health this holiday season! I am looking forward to spending more time cooking with you in 2021 and may it be a better year for all!
- 1 ½ pounds medium/large Brussels sprouts, ends barely trimmed and halved
- Kosher salt
- 2 Tablespoons avocado oil or unrefined, cold-pressed extra-virgin olive oil, plus more as needed
- Sea salt and freshly ground black pepper to taste
- 2 Tablespoons unsalted butter or vegan butter
- 4 large garlic cloves, finely chopped
- Pinch of crushed red pepper or more to make this spicy
- Zest and juice of 1 lemon
- Bring a large saucepan of water to a boil. Add a heaping Tablespoon of kosher salt and the halved Brussels sprouts. Set your timer for 6 minutes (4 minutes for small sprouts, 7 minutes for large). In the meantime, prepare 2 layers of paper towels on a large rimmed baking sheet. After the sprouts have been in the water for 6 minutes, either drain them in a colander or remove them from the water with a slotted spoon. Transfer them to the paper towels to drain very well.
- Go put on an apron if you are not wearing one, so any splattering doesn’t mess up your outfit. Heat a large, heavy-bottomed skillet over medium heat. If you do not have a large skillet, divide the oil evenly amongst 2 medium skillets, or sear the sprouts in 2 batches, adding oil between batches as needed.
- When the oil is warm but not smoking, add sprouts in one layer. Sprinkle generously with sea salt and freshly ground black pepper to taste.
- Allow the sprouts to brown without burning and then turn to brown on the other side. Cook until crispy on both sides.
- In a separate small skillet, heat 1 Tablespoon of olive oil and the butter. Add the garlic and crushed red pepper and cook for 1 minute until the garlic just starts to brown lightly on the edges. Stir in the lemon zest and juice and turn the heat off.
- Transfer the Brussels sprouts to a serving bowl and pour the lemon-garlic mixture over and toss to coat.
Tip: If you don’t want to dirty another skillet, remove the sprouts and add the oil, butter and garlic and crushed red pepper to the hot skillet off the heat (so everything doesn’t burn) and cook until the garlic starts to get golden on the edges and then add the lemon zest and juice.