Written on September 24, 2013 at 12:29 pm , by BHG Guest Blogger
Hi Guys! I’m Gaby from What’s Gaby Cooking and I’m so excited to be posting over here on the BHG blog Delish Dish today! Better Homes and Gardens has been my go-to magazine for years now. I can remember paging through the issues as a kid when my mom subscribed so I’m jazzed to be here myself.
I’m a food writer/recipe developer living in LA and I just came out with my first cookbook devoted to my all time favorite food, the avocado! Yup, that’s right. It’s 80+ recipes all about avocado. It’s loaded with everything from breakfast to dessert (avocado chocolate chip cookies – heck yes!) and everything in between. I love plenty of other things besides the avocado, and one of those is Brussels sprouts!
I have quite a few dishes that I consider my go-to. And these Pan Roasted Garlic Brussels Sprouts are at the top of that list!
I get super excited when I walk through my local Santa Monica farmers market and discover the big stalks filled with Brussels sprouts. I always buy 2-3, stuff them in my bag, and then make the bike ride home. People probably look at me a little funny since I’m riding my bike 3 miles from the market with a few giant Brussels sprout stalks stuffed in my bag, but we are HUGE fans of them at home, so what’s a girl to do!
I like to halve the sprouts and sauté them with a bunch of garlic, lemon juice and then finish them off with some freshly grated Gruyere cheese, flakes of salt and freshly cracked black pepper. Depending on whom you’re cooking for, you can always add a teaspoon or so of some red pepper flakes to give it an extra kick!
These will turn any Brussels sprout skeptic into an instant Brussels sprouts fan! Pinkie promise.
You can find this recipe in the October issue of Better Homes and Gardens, but it’s just so good I wanted to share it with you here on the BHG blog!
Pan Roasted Garlic Brussels Sprouts
• 2 pounds Brussels sprouts
• 4 tablespoons olive oil
• 5 cloves garlic, minced
• 1 lemon, juiced and zested
• 3 tablespoons Gruyere, grated
• Flaky sea salt and freshly cracked black pepper to taste
1. Clean the Brussels sprouts by trimming off the ends and peeling the outer
layer of the leaves off. Cut each one in half from top to bottom.
2. Heat the olive oil in a large cast iron skillet over medium high heat.
3. Add the Brussels sprouts to the pan and sauté for about 7-8 minutes on each
side until the outer part is a golden brown and the inside is soft and fully
4. Add the garlic to the pan 1 minute before the Brussels are done and let the
5. Reduce the heat to low and add the lemon zest, juice, salt and pepper and stir
to combine. Adjust seasoning if needed. Sprinkle the cheese on top and serve.
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