Lemon-Thyme Brussels Sprouts

Plated

For years I have always called them brussel sprouts only to find out recently that they are indeed Brussels Sprouts; Brussels with an s that is! My husband always referred to them as sulfur bombs and we never liked them until I realized that placing them into a boiling pot of water isn’t conductive to achieving great flavor. Roasting them however, creates a caramelized finish on the outside with a tender finish on the inside. Roasting them also brings out their deep nutty flavor. In fact, I’ve seen roasted brussels sprouts convert more than one avowed brussels sprouts-hater into a brussels sprout-lover, and I am one of them! This simple and decadent side dish is the perfect addition to serve with your holiday meal! I suggest using fresh sprouts, but the frozen ones will work for this as well. The Lemon-Thyme Salt added to the flavor and really gave a nice finish to the dish!

Lemon-Thyme Brussels Sprouts

2 lbs. fresh or frozen brussels sprouts, thawed and halved
3 T. butter
2 T. olive oil, more as needed
3 green onions, sliced
1 tsp. lemon juice
Zesty Moose Lemon-Thyme Finishing Salt

Ingredients

Method:

In Pan

In a large skillet over medium heat, cook the brussels sprouts in the oil for 10-12 minutes or until tender.

Caramelized

Add the butter and continue cooking until brussels sprouts are caramelized. The butter is necessary for a caramelized finish. Add the green onions and lemon juice. Generously season to taste using The Zesty Moose Lemon-Thyme Finishing Salt. Cook 1 minute longer and serve.

Plated

Total Time: 22 Min.
Prep Time 10 Min.
Cook Time: 12 Min.

Yields: 5 Servings

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