Brussel sprouts are a completely underrated vegetable. They can come out bitter if not treated correctly, and are also often overcooked to the point of no return, resulting in mushy, brown remnants of what were once beautifully green mini cabbages (if not cooked correctly, that is). Though there are many ways to cook them, here is one of my favorite ways, I call it a "flash braise" because of the addition to water to the hot pan, allowing the brussels to absorb it, cooking it quickly without sacrificing many nutrients.








  • elineli07


  • 1 lb brussel sprouts

  • 1 Tbsp freshly Squeezed Lemon Juice

  • 2 Tbsp flat Leaf Parsley, chopped

  • 4 cloves garlic, finely minced, roughly 1-2 tbsp. worth

  • 1.5 tsp lemon zest

  • 1 splash of water

  1. Cut the very ends of the core off each brussel sprout (dont go too deep though, otherwise will fall apart). Trim the outer leaves, if they are bruised, & slice each sprout into about 3 or 4 slices, depending on their size (lengthwise). Soak for a while in water with a capful of vinegar. Dry well.

  2. Heat some olive oil in a large pan over medium heat. Add the brussel sprouts, stir to coat with the oil, cook 1 minute. Season with salt and pepper. Slowly add 1/4 cup of water, and let saute until the brussel sprouts are tender, and the water evaporates (5-6 minutes).

  3. Stir in the parsley, garlic, lemon juice, and some of the lemon zest (leave some for serving), and saute 30 seconds-1 minute until the garlic is pretty much cooked and becomes fragrant. Season again with salt and pepper if needed. Transfer to a serving dish, and sprinkle with the rest of the zest.

  4. Immediately before serving, top the sprouts with some lightly toasted slivered almonds (optional). They give the brussel sprouts an unexpected crunch (Not shown in picture).




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