Sunday, December 23, 2012

Sauteed Brussels Sprouts with Lemon and Hazelnuts (Deliciously Organic)

Serves 6

1 pound brussels sprouts
1 teaspoon Celtic sea salt, divided
2 tablespoons ghee (click here for an easy homemade recipe)
Juice of half a lemon
1/4 cup crispy hazelnuts (I used this method to dehydrate the nuts)

Place brussels sprouts in a medium-size pot and cover with water. Stir in 1/2 teaspoon sea salt and bring pot to a boil. Lower heat to a simmer and cook for 8 minutes. Drain. Coarsely chop the brussels sprouts. Melt ghee in a large sauté pan over medium-high heat and add brussels sprouts and remaining 1/2 teaspoon sea salt. Cook, stirring occasionally, until sprouts begin to turn golden brown. Remove from heat, spritz with lemon juice and sprinkle with hazelnuts. Serve.

I only had 1/2 a lb. I'll need a full lb next time. Three of us loved them. The other three didn't try. BUT there were NO leftovers. I didn't have hazelnuts and used almonds....still good. The hint of lemon was perfect.  I didn't use Ghee.

I found this recipe at Deliciously Organic.

Choosing Joy!
©2012 D.R.G.
~Coram Deo~
Living all of life before the face of God...


Janette said...

Merry Christmas to you and your family.
I know the Christ CHild shines every day in Japan
because of the presence of your family.

As your family grows
and leaves the nest
to share with others throughout the States
they stand as a beacon of hope
that there is a God
and through Him
all things are possible.

DeEtta @ Courageous Joy said...

Ah, Janette, thank you for your sweet words - may they be true.

Anonymous said...

love Janette's poem. SIS: Must say this is good for us to also read..... we just need to think of the kids who go everywhere in the States and world. How true about ones kids sharing Christ etc. love/prayers - mom t.