Oh The Baby Brussel Sprout!

For years and years I have been doing the onions, garlic and pancetta in olive oil sauteed with Brussels sprouts all topped with balsamic vinegar.

Really I was doing that more than 10 years ago.  

Yeah I am on the cutting edge of the mini cabbage movement...8-)

This year I changed it up a smidge.

Here is a great recipe for a Brussels Sprout with Gremolata.  

Wow I want more!

Sauteed Brussels Sprouts in Gemolata!

1 Tablespoon olive oil1 1/2 pounds Brussels sprouts, halved2 Tablespoons parsley, broad leaf, finely chopped1 Tablespoon lemon juice3 medium garlic, minced (1 TBS)1 1/2 teaspoons lemon zest

1. Heat oil in the skillet and saute the Brussel sprouts.  Add 1/4 cup of water or chicken broth. Cover and cook for 5 to 7 minutes.
 
2. Stir in all the other ingredients and heat through.
 
3. Season with salt and pepper to taste
 
4. Transfer to a serving bowl or like me start eating out of the pan!

Enjoy

More about cruciferous vegetable in an upcoming issue - just a hint, they will put your immune system in overdrive!

This recipe is from the November issue of Vegetarian Times.