Citrus Brussel Sprouts

I am one of those weird people who LOVE brussel sprouts. Like, Tara-and-brussel-sprouts-sittin'-in-a tree-type love. So, for me to say this recipe is delicious doesn't necessarily say much, but trust me y'all... it's really good. 

Last week, I was really happy to see a decent selection and quality of produce at our local commissary. It is hit or miss with the produce section. They had beautiful brussel sprouts (somehow calling food beautiful makes me feel old), so I filled up a bag and decided to make them for dinner that night with these spicy chicken sweet peppers.

Instead of my go-to shredded brussel sprouts with pancetta and shallots, I decided to venture outside the box, and boy am I glad I did!! Ever since I made the caldo de pollo that called for lime juice at the end, I've had this obsession with lime juice. (Interesting fact: I also was obsessed with lime juice during my pregnancy with Beulah.) I just love how it brings this different flavor to foods and makes me feel like it's NOT below freezing outside. 

What you will need:

- 15 brussel sprouts 

- 1/2 white onion

- 2 garlic cloves

- 1 tablespoon of olive oil

- 1-2 limes

This will create about 6 servings. (or 3 really big ones if you are in my family) :) 

1. Cut the base off of each brussel sprout and cut vertically into 4-5 chunks per brussel sprouts. This will give you the desired "shredded" affect. Dump into a mixing bowl.

2. Dice 1/2 a white onion and also 2 garlic cloves. Marry the onion and garlic with the brussels, toss it a little, and let them hang out for a while, while you get a pan ready.

3. Using a decent-sized pan, put about a tablespoon of olive oil in the pan, swirl it around to get the base of the pan oiled. Put the stove top on a low heat. 

4. Dump the brussels mixture into the pan, give it a toss to coat the olive oil ever so slightly (if you use too much olive oil it will get mushy), squeeze the juice of 1-2 limes (depending on how citrus-y you want it) and put on the lid. Let it cook on low (very important because you don't want to overcook) for about 6-7 minutes.

5. Stir occasionally, and remove from heat when brussels have reached their desired texture. I personally like my brussels a little crunchy, so I don't cook mine to death. 

Enjoy!

P.S. I also just had some leftovers of this with my lunch today, and it was still delicious. Yay!