We love Brussels Sprouts! And one of the things we love is that it can be fixed so many different ways, from steamed to sautéed to roasted. This is a new recipe I tried for the first time this week.
Assemble your ingredients: one pound of Brussels Sprouts, washed, trimmed, and then shredded; two cloves of fresh garlic, crushed; salt and pepper to taste; thyme leaves (I used dried); sweet smoked paprika; and (not shown) olive oil and lemon juice.
Heat about two tablespoons of extra-virgin olive oil in a large sauté pan, then add the garlic and 1 1/2 teaspoons of the smoked paprika. Sauté for 60 seconds, stirring constantly.
Pour all the shredded Brussels Sprouts into the pan, adding 1 1/2 teaspoons of dried thyme leaves, salt and pepper to taste, and two tablespoons of lemon juice. Stir to mix well.
Add 1/2 cup of water, then cover. Cook over medium-high heat until it reaches the desired tenderness, from five to ten minutes. This will depend on your personal preferences! Stir once or twice, but try to keep the cover on as much as possible to semi-steam the veggies.
The mixture will reduce in cooking, as you can see! Stir once more time, then pour into a large bowl and serve.
This was a nice addition to our menu. The smoked paprika added a gentle hint of smokiness to the veggies without being overpowering, and the lemon juice added a nice zing. Enjoy!