Tangy Brussels Sprouts
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 pound Brussels sprouts, trimmed and quartered
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon water
  • 2 teaspoons lime juice
  1. Place the butter and oil in a large skillet over medium-high heat. When hot, add the Brussels sprouts, salt and pepper. Saute around 7 minutes or until they start to brown. Add the water and cook about 4 minutes longer. Drizzle with the lime juice and serve warm.
  2. Alternative: Serve the Brussels sprouts in halved, roasted red bell peppers for extra color!
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/giving-thanks/