Quick Monday Meal

Today I was a long day of work and honestly I didn’t feel like doing a whole lot of cooking but I also didn’t want to eat junk either. I had some brussels sprouts that I needed to use so I decided to experiment and came up with a really tasty dish.

My results: Sautéed Kale and brussels sprouts cooked with sun dried tomatoes, rosemary, thyme, onions, and garlic. Served with avocado, cracked black pepper and topped with a little parmesan cheese.

This dish was full of good hearty greens and quite filling. I have loved brussels sprouts since I was kid and I was super excited to find this recipe. Although I did not cook the brussels in the exact same way for this dish , I would definitely recommend trying this recipe out.

LEMON GARLIC BRUSSELS SPROUTS

Ingredients

• 2 lb Brussel Sprouts
• 4 tbsp olive oil
• 5 cloves garlic, minced
• 1 lemon, juiced and zested
• 3 tbsp gruyere, grated
• sea salt
• pepper

Instructions

1. Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
2. Heat the oil in a large skillet over medium high heat.
3. Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
4. Add the garlic half way through the cooking.
5. Reduce the heat to low and add the lemon zest, juice, salt and pepper.
6. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.