I am always looking for great cookbooks that have wonderful, healthy recipes with appetizing photos, but it is often hard to find ones that feature a number of dairy-free vegetarian recipes. With dozens of recipes that are fast and easy, Healthy in a Hurry is an ideal cookbook. The recipe below is delicious and even easier if you buy pre-shredded Brussels Sprouts.
Sauteed Brussels Sprouts with Lemon
1 pound shredded Brussels Sprouts
2 Tablespoons olive oil
Lemon zest strips from 1/2 lemon
1/4 teaspoon sea salt
Freshly ground pepper
3 Tablespoons fresh lemon juice
1. Heat olive oil in a frying pan over medium heat. When oil is hot, add all ingredients except lemon juice, stirring consistently. Keep heat high, but adjust heat to keep sprouts from burning. Cook 7 to 8 minutes, until tender and golden around the edges.
2. Remove from heat. Stir in lemon juice for 1 minute. Serve immediately.