Quick, simple, and delicious!
Carla Hall's Brussels Sprouts
- 1 pound Brussels sprouts (trimmed and quartered)
- Olive oil
- 3 tablespoons Red wine vinegar
- 1/4 cup Apple cider
- Lemon Zest (for garnish)
- Parsley (for garnish)
- In a large bowl, toss quartered Brussels sprouts, olive oil, and salt and pepper to taste.
- Heat olive oil over medium in a cast iron skillet (or saute pan) large enough to hold brussels sprouts in a single layer. Add apple cider and red wine vinegar and stir coat. Cook for 5 to 10 minutes. Garnish with zest and parsley and serve.