Citrus fruits have long been associated with human health. They are high in vitamin C and flavonoids like limonene, which has demonstrated efficacy against various cancers in preclinical models. Perhaps equally important, citrus fruits lend tangy complexity to sweet and savory dishes alike.
For an easy, bright and savory side dish, give this recipe for Brussels Sprouts in Lemon-Garlic Sauce a try. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She began sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic and it has since become a company tradition.
“Cooking is like love. It should be entered into with abandon or not at all.”
– Harriet Van Horne
Ingredients
- 1½ pounds Brussels sprouts
- 3 Tbsp butter (either salted or unsalted is fine)
- 2 large cloves garlic, minced
- ½ teaspoon oregano leaves (dried oregano leaves are fine)
- 3 Tbsp lemon juice
- ½ teaspoon grated lemon rind
- Salt, pepper
Instructions
- Trim Brussels sprouts and steam above water until just tender. Meanwhile, melt butter in small frying pan; sauté garlic and oregano until golden, but do not brown. Stir in lemon juice and rind, and toss with Brussels sprouts. Add salt and pepper to taste.