September 05, 2017
Fresh Tomatoes, Dinner, Side Dishes,
Dairy, Fruit, Tomato, Vegetables, Brussels sprouts, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Skillet, Stove Top, Gluten-Free, No Eggs, Vegetarian more
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"When these two veggies are are sautéed until lightly caramelized, the flavors really explode!. Topped with creamy goat cheese and crunchy walnuts, this is a very delicious vegetarian dish. Serve this dish with quinoa, brown rice, or whole wheat pasta. Feel free to substitute pine nuts, blue cheese, feta, or whatever you have around in your kitchen"
Heat the olive oil in a medium skillet. Add the sliced Brussels Sprouts and sauté until soft and lightly browned. Add the lemon juice and stir.
Add the cherry tomatoes to the pan and stir, cooking until just starting to soften, about 2 minutes. Season with salt & pepper.
TO SERVE: top rice or quinoa with the Brussels sprout mixture. Top with a sprinkling of goat cheese and walnuts. Serve.
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