Guest post by Sarah of Simple Life Abundant Life
There’s a saying in our household: Blue cheese makes everything taste better. It’s so true! We throw blue cheese on everything from pizza to salad, so when I pulled out some Brussels sprouts the other day, I figured I would give them some blue cheese love.
The blue cheese alone makes these taste delicious, but with a little bit of lemon zest and some freshly squeezed lemon juice, these are divine. My one-year-old and two-year-old even gobble them down.
I love Brussels sprouts because they contain glucosinolates which help prevent cancer and are high in vitamins K and C. They are also one of the few plants I can grow in my garden without killing. Even if I forget to water them for a week, they still just keep chugging away.
If you aren’t a fan of this green, cabbage-like vegetable, then you should give this recipe a try–it just might change your mind! 😉
Lemon Blue Cheese Brussels Sprouts
- 1 pound of Brussels sprouts
- 1 1/2 Tablespoons coconut oil
- 1 teaspoon unrefined sea salt
- 1/4 teaspoon pepper
- zest of one lemon
- 1 1/2 Tablespoon lemon juice
- 1/8 cup blue cheese
- Heat the coconut oil in a medium-sized skillet over medium-low heat.
- Cut your Brussels sprouts in half. If they are really big you may want to cut them in quarters.
- Put the Brussels sprouts in the skillet and add the salt, pepper, and lemon zest. Stir it all up so the sprouts are lightly coated in the coconut oil and seasoning.
- Saute the sprouts in the skillet, stirring occasionally, until they are browning around the edges. This takes about ten to twelve minutes.
- Once they are cooked to the way you like them, remove the skillet from the heat and stir in the lemon juice and blue cheese.
- Serve immediately.
If you give it a try, I hope you will stop by and let me know how you liked it!
Are you a Brussels sprouts eater? What is your favorite way to prepare them?
I am a Christian and have been married to my youth-pastor husband for 6 years. We have two young boys and dream of having 10 more (ok, that might just be me). I used to be a special education teacher and now I stay home with our kids where we eat lots of butter and always have something fermenting in the kitchen. Our lives are busy with youth ministry, parenthood, and cooking real, whole foods. Join with us as we try to live the abundant life that God has for us and blog all about it at Simple Life Abundant Life.