Brussels Sprouts, Greek Style

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Brussels Sprouts, Greek Style

 

1 lemon, zest and juice

1/2 cup water

1/4 cup olive oil

1 pound Brussels sprouts, trimmed and scored with an X in each stem (to promote

even cooking)

1 teaspoon oregano

1 bay leaf

1 teaspoon wine vinegar

salt and pepper

fresh oregano or parsley for garnish

 

Zest lemon and set aside for later. Bring water, olive oil and lemon juice to a

boil in a saucepan. Add sprouts, oregano and bay leaf. Simmer uncovered until

tender, about 10 minutes. Discard bay leaf.

Drain and transfer to serving bowl. Toss with vinegar, lemon zest, salt and

pepper. Garnish with oregano or parsley