Growing up, our standard veggie was canned corn/green beans or peas. Our own family is a little more adventurous…on any given day we’ll serve fresh broccoli, cauliflower, kale, collard greens, asparagus, fresh green beans and more. That doesn’t mean the kids always like it, but we constantly offer fresh veggies in the hopes they accept new and healthy foods.
I stumbled across this recipe for Brussel Sprouts on Pinterest a few months ago. Confession–I had NEVER tried Brussel Sprouts before! But this recipe had great reviews and I decided to give it a try. The only adaption I made is substituting fresh grated parmesan cheese for the Gruyère cheese. Whenever we offer new foods to the kids I fully expect at least one of the three big kids to not be a fan. I was so surprised that all of them liked these and kept asking for more! We now make lemon garlic Brussel Sprouts a few times a month because it has quickly become our new favorite veggie.
Photo Credit: What’s Gaby Cooking
- 2 lb Brussel Sprouts
- 4 tbsp olive oil
- 5 cloves garlic, minced
- 1 lemon, juiced and zested
- 3 tbsp parmesan, grated
- sea salt
- Clean the Brussel Sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
- Heat the oil in a large skillet over medium high heat.
- 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.
- Add the garlic half way through the cooking.
- Reduce the heat to low and add the lemon zest, juice, salt and pepper.
Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve. We hope your family enjoys these as much as we do!
Never Give Up,
I made these for my lunch one afternoon and Twin Brother had to have some!
What is your family’s favorite veggie?