If you want to add a new side dish to Thanksgiving dinner, try these spruced up Brussels Sprouts. I started making this out of necessity because I never got enough green bean casserole. Now life is good. I'll start with a smaller batch but you can always double or triple. If you want to make it a little more sinful, add chopped bacon.
- 2 pounds Brussels sprouts cleaned & trimmed
- 1/8 cup extra virgin olive oil
- 4 large cloves garlic, finely chopped
- 1/2 cup Parmesan cheese
- Black pepper
- 1 tbs lemon juice (optional)
Heat oil to medium & cook garlic until it starts to look garden then remove from oil & set aside.
Add Sprouts to oil & gently stir until coated with oil.
Add 1 cup of water (& lemon). Cover & cook on medium heat 15 to 20 minutes until tender.
Gently stir in Parmesan & garlic. Transfer to dish & serve.