Early Summer Brussel Sprouts & Corn

Early Summer Brussel Sprouts & Corn

Early Summer Brussel Sprouts & Corn

What you need:
1 lb (or more if you really like them) of brussel sprouts
2 ears of corn, kernels freshly cut off of the cob (I used regular canned corn with no salt added)
Olive oil
1/2 a lemon, juiced
1 teaspoon of cayenne pepper
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt & pepper

**FYI: I used an entire lemon and wished I had bought another one…Just make sure you have enough lemon to fit your tastes!! 🙂

What to do:
In a large pan, heat 1 tablespoon of olive oil over medium-high heat.

Cut brussel sprouts in half and add to the pan.

Add lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt and pepper.

**FYI: I didn’t measure my spices…I just sprinkled them lightly over the top of the brussel sprouts and then shook them in the pan. I also didn’t have a pan large enough to fit everything (my boyfriend’s kitchen is kind of limited), so I split everything into two pans, seasoned them separately, mixed them back in one pan, then split them up again in two pans. I just wanted them to cook evenly and to have the same amount of seasoning on them.

Shake and stir to coat and shake every few minutes so that the sprouts get caramelized, but don’t overcook on one side.

Cook for about 10 minutes, making sure to add more olive oil as needed.

When they are browned, soft on the outside, but still a little hard in the middle, add your corn.

**FYI: I’m sure it’s better with fresh corn, but the grocery store didn’t have much fresh corn in stock…so I just got a can of corn and drained it. You could probably use frozen corn, too. Just make sure to defrost it beforehand and let it drain so when you add it to the pan, it doesn’t splatter hot oil on you.

Add a little bit more olive oil, about 1 tablespoon, over the corn, season with more salt and pepper, then stir/shake to combine.

Cook for another 5 minutes or until the corn is warm, but pops when you bite into it.

**FYI: I was also cooking chicken, so I kept the veggies on medium-high heat for about 4 minutes, but turned it down to low for about 10 more minutes until the chicken was cooked. This worked out well because the brussel sprouts needed a little more than 5 minutes to get fully cooked. Make sure to keep shaking it and stirring it!


Credit: http://molltk3.blogspot.com/2013/05/early-summer-brussel-sprouts-corn.html


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