I can never do anything right enough for my mother. Well into my 30’s, my mother would still call asking what I was going to eat for dinner that evening or what had I eaten. I could have said I prepared a 5-star Michellin meal yet she would inevitably ask – but what was your yellow vegetable? Serving just a green vegetable without a yellow one too was a faux pas I was raised to believe in. Filling up 3/4 of my plate with vegetables is scripture from my own canon; anything less is simply uncivilized. I made these fantastic Brussel Sprouts in six minutes, 3 minutes prep and 3 minutes cooking time. The lighter in weight and looser the leaves, the fresher the vegetable, ditto for cabbage.

Six Minute Brussel Sprouts

  • Organic Brussel Sprouts
  • Organic Olive or Avocado Oil
  • Lemon Juice
  • Real Salt

Cover a broiler pan with foil and turn on the oven to low broil. Wash the Brussel Sprouts, cut off any unsightly parts and cut them into halves, placing them cut side up on the broiler pan. Drizzle liberally with oil, lightly with lemon juice and salt. Massage and place in oven for 2 minutes. Remove pan, turn the sprouts over and cook for 1 more minute. Voila!

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