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Braised Brussels Sprouts with Lemon

Serves 2 to 4


12 Brussels Sprouts

3 tablespoons vegan butter

2 cloves of garlic, crushed

¼ to ½ cups of water

½ lemon or more for squeezing

Sea salt

Ground pepper

Preparation: Rinse Brussels sprouts, pat them dry, and slice in halves, length-wise. With the tip of a paring knife, cut an “X” into the cut side of each sprout.

Warm the butter in a medium skillet over medium-low heat. Add garlic and cook, stirring, until golden. Place the sprouts cut-side down in the garlic oil. Add water, cover, and cook for 15 to 20 minutes over low heat, until tender. Arrange on a warm platter and sprinkle lightly with lemon juice. Season with salt and pepper as desired.