DC is a fantastic city! It was a real treat to find so many gluten free options at the restaurants. When you are trying to accommodate the palates of so many people, it is particularly great when you find a place that everyone likes and they have a gluten free menu. We could fit in almost everywhere and people were wonderfully accommodating. We even made the unavoidable trip to Georgetown Cupcakes to buy a dozen gluten free cupcakes. It only took 45 minutes in line to be rewarded with a chocolate lava, melt in your mouth cupcake, topped with a delicious cream cheese frosting…we were in heaven! Given so may alternatives, we all seemed to really enjoy fried brussel sprouts as either a side or an appetizer. I even convinced my youngest to eat them and he thought they were great. Since I have been home, they were the first thing I made with dinner last night and I must say they were very good. I decided to top them with a little lime juice as an alternative to lemon juice, which I preferred.
- 1 lb brussel sprouts
- 4 – 5 tbs olive oil
- 1/4 cup chopped onion
- 2 tsp butter
- 1 tbs mined garlic
Rinse the brussel sprouts and peal the outside wilted or discolored leaves. Then cut them into halves.
In a medium size sauce pan, add the olive oil, chopped onion, butter and warm until the butter melts and the onions begin to soften. Add all of the brussels sprouts, turn the heat to a medium temperature and cook, stirring occasionally. In order to avoid them from breaking apart, I would use a spatula, or soft ended tongs to turn them.
Once the brussel sprouts start to brown on both sides, add the minced garlic and fresh ground sea salt & pepper, continue to fry. In order to avoid burning the garlic, do not add the garlic until they are half way or close to done.
Continue to cook until all the brussel sprouts are browned, they will get dark in color with a slightly blackened look, but not crusted. Once done set aside and squeeze a wedge of lime on them and serve.