Sauteed Brussels Sprouts
- 1/4 cup extra-virgin olive oil
- 2 pints brussels sprouts (2 pounds total), trimmed and halved lengthwise
- Coarse salt and ground pepper
- 2 tablespoons fresh lemon juice
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Brussels sprouts (2 pints)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt and ground pepper, Coarse (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published August 13, 2011 (1 year ago).
4 people saved this recipe.
