I’m probably with the small majority of the population who actually loves Brussels sprouts. Add my favorite ingredient of all time, garlic, and I could eat this bowl of superfoods everyday.
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Need a healthy week-night option? This Lemon Garlic Brussels sprouts with Lemon Orzo is the perfect Meatless Monday recipe!
Quickly sautéing Brussels sprouts, garlic, and olive oil together packs an impressively healthy punch:
Tons of fiber: hello no bloating
Antioxidants: goodbye free radicals (cancer causing agents)
Vitamin C & K: raise the roof
Inflammation fighting properties
Adding lemon/lemon juice is one more weapon in your healthy-ass-meal arsenal. It promotes extreme hydration, digestion, and clear skin. You should absolutely be adding slices of lemon to your water, and can I also suggest you break your fast first with lemon-water, if you follow intermittent fasting. Underneath this bowl of Superfood heaven is a bed of fluffy, heavenly Orzo pasta. I love the satisfying texture of large, rice-like shape. You can use brown-rice pasta or chickpea pasta to keep this gluten free. That is all there is to it. I hope you will start to love Brussels as much as I do.
Lemon Garlic Brussels sprouts with Lemon Orzo
Makes 2 servings
Ingredients: 2 cups shredded Brussels sprouts 2 T. Extra virgin olive oil 3 garlic cloves, minced Kosher salt Freshly cracked black pepper Zest & juice of 1/2 lemon
Orzo: Cook according to directions and drain. Add zest of lemon, juice from half the lemon, and stir to combine well. Add fresh chopped parsley into the hot pasta, if you’d like.
For the Brussels sprouts:
1. Roughly chop with a knife, then add to a food processor and pulse until the Brussels are lightly shredded. It’s okay if they aren’t all completely shredded. Mince your garlic, too.
2. Heat two tablespoons of extra virgin olive oil over medium-high (but not-too-high) heat. Add Brussels, garlic, salt and pepper. Cook for 6-8 minutes until the brussel sprouts turn bright green and the garlic is very fragrant.
3. Off the heat, add the lemon juice and quickly deglaze the brussel sprouts and anything stuck to the pan.
4. Add to the top of 1/2 cup cooked Lemon Orzo pasta (directions above).
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