March is a very strange month. Here in Southern California it’s starting to get warm. It was 80 degrees today, but we still get some cold mornings (as low as 37 degrees). I guess that’s what you get when you live in the desert. So it’s true what they say, in like a lion,out like a lamb?
In spite of our weird weather, I’m praying for warmth, and I’ll begin to post some succulent spring recipes! Enjoy.
1 lb Brussel Sprouts
2 tbsp olive oil
squirt of lemon juice
2 cloves garlic, minced
Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
In a glass bowl add brussel sprouts olive oil, minced garlic, basil, lemon juice, garlic salt, and pepper. Mix and let marinate for 15 minutes.
Heat large skillet over medium high heat.
Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.