Ingredients
- 1 ¾ pounds Brussels sprouts, trimmed and outer leaves removed
- 5 tablespoons extra virgin olive oil
- 12 medium-size shallots, thinly sliced (about 2 cups)
- 6 garlic cloves, thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- Sea salt and freshly ground black pepper
Chef notes
This easy recipe shows off these little cruciferous veggies in their best light: dressed simply, the bright flavors really shine.
Preparation
1.Working in small batches, place the Brussels sprouts in the feeding tube of a food processor that has been fitted with a thin slicing disk and slice the sprouts. Alternatively, slice them by hand into thin slices.
2.Heat the olive oil in a large pot over medium heat and sauté the shallots until they’re almost translucent, about 3 minutes.
3.Add the garlic and cook, stirring, for 1 minute, then add the Brussels sprouts. Increase the heat to medium-high and sauté the Brussels sprouts until tender, about 8 minutes.
4.Stir in the lemon juice, then season to taste with salt and pepper. Transfer to a serving bowl.
Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.
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