Brussels Sprouts, Greek style

Serves: 4 to 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This dish uses one pot, saving on precious stove space in a busy Thanksgiving kitchen. It’s also wonderful made ahead and served at room temperature.



Zest lemon and set aside for later. In a medium saucepan, bring water, olive oil and lemon juice to a boil over medium high heat. Add sprouts, oregano and bay leaf. Simmer uncovered until tender, about 10 minutes.

Drain and transfer to serving bowl. Discard bay leaf.

Toss with vinegar, lemon zest, salt and pepper. Garnish with oregano or parsley.

Recipe by Marie Donadio, PCC Cooks instructor

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More about: Brussels sprouts


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