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It’s time for some Godmother “life musings”. If you’d like to skip this part and go straight to the recipe and food talk, please feel free. I still love you, it is okay. I get excited about brussel sprouts too. Recipe talk resumes after the next photo.

Brussel Sprouts Recipe

I do want to take a little moment that defined the rest of my day. As I was unloading the clean dishes from our dishwasher, I found myself grumbling a little because there were so many to put away. Before I even finished the thought, a little voice told me to check myself. There were so many dishes because I cooked so many things the day before. I was able to make so many things the day before because we have food in our pantry. There have been moments in my life when it wasn’t always this way and I started tearing up, so incredibly thankful for dishes and the ability to easily feed our family nutritious food and treats, with more to share.

The thoughts snowballed from there as I thought about challenges we face that are really blessings in disguise. I’m thankful for deployments and separations, they help the Godfather and I value our time together. I’m thankful for living far from family, because real family will never be far at heart. I’m thankful for fair weather friends and opportunists, they remind me to cherish true friendship. I’m thankful for the plastic Easter eggs scattered in my living room at the moment, even though they’re impeding my progress to a cleaner home, they’re one of Princess A’s favorite toys this week. I’m thankful for the gossips, you teach me to watch my words and, when I am the subject, give me the opportunity to evaluate my actions and take steps to correct things should I be at fault. I’m thankful for the cluttered garage that’s going to take a weekend to clear out, it means we have more than we need and can use some of those items to bless others. You get the picture.

That little voice reminded me that so many things that can be seen as negative or nuisances are really only such because we choose to see them that way. So instead of spending the morning cranky because I have a home to clean, I instead feel joyful, blessed, and thankful for the beautiful things in life. I hope you hear the same little voice today. <3

Pan Seared Brussel Sprouts

I am also thankful for brussel sprouts. They’re one of my favorite vegetables ever, and I have yet to come across a preparation style I don’t love. The Godfather does not share my love of the brussel sprout, but I don’t really care since that means more for me and the bitties (who both like brussel sprouts). At least he will eat a bit and he doesn’t die of embarrassment when I do a little victory dance in the store or the market when we buy them.

Pan Seared Lemon Brussel Sprouts

In fact, whenever I do make brussel sprouts, it’s an event. I plan for at least two days how I will make them, think about the meal I would like to bless with the appearance of the brussel sprout, and basically talk about it all day before I make them and then talk about how wonderful they were and how excited I am about any leftovers after I make them. Brussel sprouts rank up there with Thanksgiving leftovers and half-popped popcorn kernels on my list of favorite things.

Brussel Sprouts with Lemon Recipe

The recipe technically serves 4 as a side dish, but A, Dolce, and I polished off almost the entire batch in one sitting. Scale accordingly based on the number of brussel sprout lovers in your home and whether you plan to serve the dish as a side or just eat it practically out of the pan.

Lemon Brussel Sprout Recipe

Pan-Seared Lemon Brussel Sprouts
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 12 oz ounces fresh brussel sprouts (about what comes in a pint box at the farmer's market)
  • 1 tbsp ghee or butter
  • 2 tsp olive oil
  • zest of 1 lemon
  • ½ tsp salt
  • ½ c broth (chicken or vegetable)
Instructions
  1. Melt the ghee or butter and olive oil together in a cast iron skillet (or whatever pan you are using) over medium heat.
  2. Wash and pat dry the brussel sprouts. Cut sprouts in half, cutting any extra large sprouts into quarters so all are roughly the same size.
  3. In batches if needed, brown the brussel sprouts cut side down.
  4. When you are done browning the brussel sprouts, return all the the pan. Add the lemon zest and salt. Stir to distribute evenly.
  5. Add the broth and let it cook about 5 minutes, until the broth has evaporated and the sprouts are fork-tender.
  6. Serve immediately.
 

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