Brussels sprouts are browned and dressed in Meyer lemon juice. This tart coating is balanced by sweet medjool dates and herbal fresh dill in this diversely seasoned side. This recipe comes to us from Nimisha of Club Dine In!
- 2 pounds Brussels sprouts, washed and trimmed
- 1 tablespoon olive oil
- 1 tablespoon Meyer lemon juice*
- 1/2 cup pecans, toasted and coarsely chopped
- 1 tablespoon flaxseeds**
- 5 medjool dates, quartered
- 3 sprigs fresh dill, fine chopped
- salt and pepper, to taste
*Meyer lemons are sweeter than standard lemons and found in the citrus section of many markets and grocery stores. Standard lemon juice can be substituted if Meyer lemons are not available.
**Fiber filled flaxseeds can be found in health food stores or the health food or grain section of many grocery stores.
Bring a pot of water to a boil over high heat. Add the Brussels sprouts to the boiling water and cook for 3-5 minutes, or until the Brussels sprouts are beginning to become tender. Drain the Brussels sprouts in a colander and rinse with cold water to stop the cooking. Cut the boiled Brussels sprouts in half and set aside.
Heat the oil in a large skillet over medium heat. Add Brussels sprouts and season with a pinch of salt. Cook, stirring often, for about 5 minutes, or until the edges begin to brown. Remove from the heat.
Pour the lemon juice over the Brussels sprouts and stir well. Toss in the chopped pecans, flaxseeds, dill and dates. Season with salt and pepper to taste and enjoy.