MY 3-INGREDIENT PAN-ROASTED BRUSSELS SPROUTS LEAVES - SIDE DISH!

Again, just in case you can’t find one of my roasted Brussels sprouts recipe, here is a simple one that taste as delicious. Summer is gone now but the weather still gets hot at times. Therefore, if I can skip the oven to cook and come up with another cooking method that is fast and doesn’t make my kitchen super intolerable, I would; and that’s sautéing on the stove friends, smile.
 
Category:  Side Dish
Approx. Prep and Cook Time:  Under 30 Minutes
Approximate Cost:    $3.80 or $1.90 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 2+
 
Ingredients
1 bag of about 1lb. of Brussels sprouts (use half bag or all of it and adjust ingredients) ($3.00)
1 ½ tbsp. of olive oil (or Angie’s basting olive oil) (.45)
1 tsp. Lemon pepper (.15)
1 tbsp. Tzatziki (optional) (.10)
1 tsp. Balsamic vinegar (.10)
 
Directions

1. Wash the Sprouts and drain well.
2. With a sharp knife, and doing it very careful, cut off the tough stem at the bottom of the sprout.
3. Remove the first layer of leaves and discard. Then keep removing leaves and cutting the bottom stem to make the leaves easy to remove. (This takes some time, but it’s worth it)
4. Season with 1 tbsp. of olive oil and sprinkle the lemon Pepper, Balsamic vinegar and allow them marinate for about 10 minutes.
5. Heat ½ tbsp. of olive oil in a skillet. Add the sprouts leaves and cook for about 4 to 5 minutes, stirring every now and then until tender and caramelized turning light brown.
6. Remove from heat and you are ready to serve.

 
My Links:
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil