Brussels Sprouts and Corn
"Inspired from Parsley & Polka Dots blog."
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb Brussels sprout, cut in half and loose outer leaves removed
- 2 ears corn, kernels freshly cut off of the cob
- 3 tablespoons olive oil, divided
- 1⁄2 fresh lemon, juiced
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, & pepper
directions
- In a large pan heat 1 tablespoon olive oil over medium-high heat. Add cut sprouts to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder and generous pinches of salt & pepper.
- Shake pan and stir to coat; continue to shake every so often, to enable a caramelized sear, but not an over-cook on one side.
- After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard and crunchy on the inside, add fresh corn kernels to the pan.
- Drizzle 1 tablespoon olive oil over the corn, sprinkle with more salt & pepper; stir and shake pan to fully mix.
- Cook altogether for another 5 minutes, until corn is warm but still has crunch to the bite.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
