Brussels Sprouts With Lemon And Feta Cheese
Source: Paramount Citrus
Ingredients
Juice from 3 Paramount Citrus lemons
1 lb. Brussels sprouts
4 tablespoons olive oil
2 carrots, julienned
2 small zucchini, julienned
4 cloves garlic, minced
¼ cup fresh parsley, chopped
½ cup feta cheese, crumbled
Directions
• Juice three lemons with a citrus reamer or juicer; set aside.
• In a pot, cook Brussels sprouts in boiling water for 5 minutes, drain and set aside.
• In a large skillet, heat olive oil and sauté carrots, zucchini and garlic for 3-5 minutes.
• Halve the sprouts and add to the sauté and cook for a few minutes.
• Meanwhile in a medium bowl, combine fresh lemon juice, fresh parsley and feta cheese.
• Add lemon-cheese mixture to the vegetables.
• Cook for a few minutes to heat through until cheese is melted and serve immediately.
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Appetizer Lemon Brussels Sprouts
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