3 reasons why you should eat Brussels sprouts

I must speak up for Brussels sprouts today. I just don't think it's treated with the adequate respect. Yes, every time I mention brussel sprouts I get sour expressions in response.
Especially from men.... What is the deal? Scott would rather have papercuts in his eyeballs and swim in salt water than to eat them. Well that's too bad because I have just found the most delicious, most mouth-watering, most elegant b.s. recipe. I was like... Take a bite....mmmmmm...take another bite...mmmmmmmm...omg unbelievable...mmmm....take another bite....etc. you get my point.

Why you should consider eating brussel sprouts:

1. It's in season. Local. Fresh. Cheap.

2. It's good for you! It contains sulforaphane, a chemical that contains potent anti cancer properties. It is also a good source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.

3. It's delicious! You might not believe me today, but after trying this recipe you will. Really. Believe me! ;)

LEMON GARLIC BRUSSELS SPROUTS

Ingredients

2 lb Brussel Sprouts
4 tbsp olive oil
5 cloves garlic, minced
1 lemon, juiced and zested
3 tbsp gruyere, grated
sea salt
pepper

Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off. Cut each one in half.
Heat the oil in a large skillet over medium high heat.
Once heated, add the halved brussel sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
Add the garlic half way through the cooking.
Reduce the heat to low and add the lemon zest, juice, salt and pepper.
Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.
Let me know how it goes.
Buon Appetite!