Hashed Brussels Sprouts With Fresh Oregano |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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You'll actually like brussel sprouts... I swear. My mom always makes it for Thanksgiving and everyone gets 2nds. Ingredients:
1 tablespoon olive oil |
2 cups brussels sprouts, trimmed, cut in half and coarsely chopped |
2 garlic cloves, chopped |
2 tablespoons white wine |
1 1/2 tablespoons lemon juice |
1 tablespoon chopped fresh oregano |
Directions:
1. In large skillet over medium-high heat, heat the oil.
2. Add the sprouts and garlic and cook until the sprouts begin to brown, about 2 minutes.
3. Reduce the heat to medium-low, add the wine and lemon juice, and cook covered until the sprouts are easily pierced with a fork but not soft, about 3 minutes.
4. Add the oregano and cook for 30 seconds.
5. Remove from the heat and season to taste with salt and pepper.
6. Serve hot or warm.
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