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Heat olive oil in a large skillet over medium heat; add garlic and cook, stirring occasionally, until golden brown, about 3 minutes.
Stir in onion and cook until soft, stirring often, about 5 minutes.
Add sprouts and cook, without stirring, until the undersides of the sprouts are golden brown, about 5 to 7 minutes, then stir to turn and cook other sides until golden brown, about 5 to 7 minutes.
Season with salt, pepper and lemon juice; garnish with chopped almonds and serve.
By Deeli from Richland, WA
In large skillet, melt butter over medium heat. Cook onion, stirring often until onion is softened. Add green onion and red pepper. Cool until tender. Then add Brussels sprouts and stock. Cover and cook 8-10 minutes or until done (add water, if necessary). Season with pepper. Sprinkle with almonds. 6 servings.
By Robin from Washington, IA