Brussels Sprouts, Greek style

Brussels Sprouts, Greek style

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  • 1 lemon, zested and juiced
  • 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 dried oregano
  • 1 bay leaf
  • 1 teaspoon red wine vinegar
  • Salt and pepper, to taste
  • Fresh oregano or parsley, for garnish


In a saucepan, bring lemon juice, water and oil to a boil over medium-high heat. Add sprouts, oregano and bay leaf. Simmer uncovered until tender, about 10 minutes.

Drain and transfer to a serving bowl. Discard bay leaf.

Toss with lemon zest, vinegar, salt and pepper. Garnish with oregano or parsley.

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