… With Toasted Pine Nuts!
These Lemon Cilantro Brussels Sprouts with Toasted Pine Nuts are seared in extra virgin olive oil, then brightened up with fresh lemon juice, lemon zest, and bold cilantro. A naturally gluten-free, dairy-free, vegan and vegetarian side dish or light and healthy lunch. Simple, clean food with complex flavors.
Lemon Cilantro Brussels Sprouts
Cooking time: 12-15 minutes
2-3 Tablespoons extra virgin olive oil
1 pound Brussels sprouts, cut in half with outer leaves discarded, stems trimmed
1 clove garlic, peeled and diced
1/2 teaspoon onion powder
1/2 teaspoon dried basil
1/3 cup water
juice of 1 fresh lemon
salt and pepper, to taste
1/3 cup pine nuts
2 Tablespoons fresh cilantro, chopped
zest of 1 fresh lemon
Heat oil in a cast iron Dutch oven or skillet over medium heat.
Add Brussels sprouts and garlic. Sear to a golden brown on the cut, flat sides of the sprouts, about 5 minutes, stirring occasionally.
Add onion powder and basil, then salt and pepper to taste. Stir well.
Pour water and half of the lemon juice to the sprouts. Cover and reduce heat. Simmer until sprouts are tender, about 8-10 minutes. When done to your preference, remove from heat.
Continue with next step of directions while sprouts are cooking,.
Toast pine nuts in a dry pan over very low heat, just until fragrant and lightly browned, about 5 minutes. Stir every minute or so to prevent burning. Nuts can also be toasted in a dry baking dish in a 375ºF oven for about 5 minutes. Set aside to cool.
Pour remaining lemon juice onto fully cooked Brussels sprouts. Stir well then add cilantro and lemon zest. Stir well again.
Transfer Brussels sprouts to a serving dish and sprinkle with toasted pine nuts.
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