Lemon Garlic Sprouts Recipes

LEMON-GARLIC BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each Brussels sprout. Place in a shallow baking pan coated with cooking spray. Drizzle with oil and lemon juice; sprinkle with salt, garlic powder and pepper., Bake, uncovered, at 400° for 20-25 minutes or until tender, stirring once. Sprinkle with cheese.

BRUSSELS SPROUTS WITH LEMON AND GARLIC

Steps:

• Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
• Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
• Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
• Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
• Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
• Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

LEMON GARLIC SPROUTS

Steps:

• In a skillet, saute brussels sprouts and onion in butter for 5 minutes. Add garlic, lemon juice and zest, salt if desired and pepper; saute for 1 minute. Reduce heat to medium; cook and stir for 5-6 minutes or until the sprouts are tender. Sprinkle with Parmesan cheese.

LEMON GARLIC SPROUTS

Steps:

• In a skillet, saute brussels sprouts and onions in butter for 5 minutes.
• Add garlic, lemon juice and zest, salt and pepper; saute for 1 minute.
• Reduce heat to medium and cook for 5-6 minutes or until sprouts are tender.
• Sprinkle with Parmesan cheese and serve.

LEMON SPROUTS

Steps:

• Cook sprouts, either steamed, boiled or microwaved, until just tender.
• Mix altogether the lemon juice, rind, garlic and melted butter.
• Pour over sprouts and stir to coat.
• Serve and enjoy.