This year, I have made a commitment to living healthier. There are simply too many negative effects and risks associated with being overweight to do anything else. And being that I am surrounded by folks who have made similar commitments with double-digit results, it’s hard not to follow suit … I just wish more people would.
Of course, the commitment has changed things a bit in my kitchen.
While I seemed to cook with a “better with bacon” philosophy last year (and still have some bacon grease in the freezer to prove it), this year, I am turning to healthier oils and fats. As a result, I am rediscovering the joys (and health benefits) of trading oils for spray oils. You use less.
TIP: buy an oil mister and put canola oil in it for a cost-cutting spray. Be sure to label it if you use one for olive oil as well.
Unfortunately, some of my very favorite recipes are not waist friendly (like my mouthwatering Roasted Brussels Sprouts with Bacon and Shallots. Mmmmm). However, Brussels sprouts are still very good for you, and I do love them, so I couldn’t possibly give them up entirely. The solution: a healthier, flavor-packed recipe that uses a quick-cooking method and delivers excellent results.
This is it for Brussels sprouts.
When I served these at a recent dinner, they were polished off in no time (in fact, a few adults, ahem, made sure that no scraps from the kids went to waste either. They are that good).
Sauteed Brussels Sprouts with Lemon Vinaigrette
- cooking spray
- 1 1/2 lbs Brussels sprouts, trimmed and sliced into 1/2 inch disks
- sea salt and pepper, to taste
- 1 large clove garlic, minced
- 1/4 cup olive oil
- 2 tbsp lemon juice
- Warm a large skillet over medium heat. Spray with cooking spray and add Brussels sprouts. Salt and pepper. Cook, stirring frequently, for about 10 minutes, until the sprouts are softened and most are browned. Remove from heat, pour sprouts into a large bowl and set aside.
- Heat a small skillet over medium heat. Spray with cooking oil and add minced garlic. Cook, stirring and tossing for about 1-2 minutes, until fragrant and softened -- don't let it brown, or the garlic will become bitter. Immediately remove from heat and spoon garlic into a small bowl. Add olive oil and lemon juice. Whisk together until emulsified.
- Pour the vinaigrette over the Brussels sprouts and toss to coat. Taste and add more salt and pepper as necessary to achieve desired seasoning.
- Serve hot, warm or cold ... they're delicious no matter what the temperature is.
2009 Favorite Recipes, Blogs, Books and More | Sarah’s Cucina Bella :: Family Food
Thursday 31st of December 2009
[...] Sauteed Brussels Sprouts with Lemon Vinaigrette – Brussels sprouts are a favorite here. We even grew them this year. And this easy recipe is a hit every time — in fact, it’s been on the table for nearly every major holiday all year. [...]
Tuesday 24th of February 2009
I do agree that bacon makes everything better, but have been limiting is as well. I've had some luck lately experimenting with Smart Bacon. It gave a great flavor to my crockpot white bean soup. I also recently tried it in a vegan vodka sauce. It seems that the more it sits the better flavor it gives off. Finally, I have to say that it just doesn't do it on a soy BLT.
Love this brussels sprout recipe. Can't wait to try it.
Friday 20th of February 2009
My husband and I love brussels sprouts, and I have been cooking them for years, always whole. I have never thought to cut them up like this, or to sautee them. Thank you so much for this idea! Now I have to get some tomorrow.
Thursday 19th of February 2009
I never liked brussel sprouts but adding a nice flavor to them is all it takes to make they more appetizing!
Wednesday 18th of February 2009
Those look really wonderful! I'm teetering between sauteing or roasting the brussels sprouts I have right now... so many options!