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Recipe: Lemony Brussels Sprouts (boiled, then stir fried)

Side Dishes - Vegetables
LEMONY BRUSSELS SPROUTS



1 pound fresh Brussels sprouts
1 1/2 tablespoons Mazola Corn Oil
1 teaspoon Spice Islands Ground Mustard
1/4 teaspoon Spice Islands Garlic Powder
1/4 teaspoon Spice Islands Fine Grind Sea Salt
1/4 teaspoon Spice Islands Fine Grind Black Pepper
Freshly grated peel from one lemon

Fill large saucepan approximately 3/4 full of water. Bring to a boil over high heat and add Brussels sprouts. If sprouts are extra large, cut in half lengthwise. Cook uncovered until crisp tender, about 2 minutes; drain.

Heat the oil in a large skillet or wok over high heat. Add the Brussels sprouts and stir fry until their edges just begin to turn golden, about 2 to 3 minutes.

Combine mustard, garlic powder, sea salt and black pepper in a small bowl. Sprinkle over the sprouts and mix well. Sprinkle lemon peel over and toss to mix well. Serve immediately.

Makes 6 servings
Source: Mazola Oil, ACH Food Companies, Inc.
MsgID: 3157848
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter S Recipes - 03-27-15 Daily Recipe...
Board: Daily Recipe Swap at Recipelink.com
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More recipes:

Brussels Sprouts on the Side
"Adding the maple syrup is the real secret to this recipe. It slightly caramelizes the Brussels sprouts and lends just a hint of sweetness." - From: Kitchen Confidence

"Although more commonly cooked, brussels sprouts, Swiss chard, and kale also make delicious raw salads, as long as they're thinly sliced." - From: Power Foods

"The short braise of the Brussels sprouts in chicken stock gives them flavor while keeping their dense, crunchy texture." - From: Edible Seattle

From: The National Chicken Council

Boiled, then stir fried. - From: Mazola Oil

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