Perfect Thanksgiving Veggies!
Take the usuals; Brussels Sprouts, Green Beans, and Pearl onions and turn them into something rustic and new! Drop some capers into the blend and listen as your family and guests bombard you with compliments!
SERVINGS: 6 to 8
TIME: 30 minutes
1 pound brussels sprouts, trimmed and halved
1 pound green beans, trimmed
1/3 pound pearl onions, peeled
2 tablespoons coconut oil (options: unsalted butter, ghee, or unfiltered olive oil)
2 tablespoons capers, rinsed and drained
2 garlic cloves, minced
zest and fresh juice from 1 lemon
celtic sea salt (optional)
fresh ground black pepper
In a large pot, bring 4 cups of water to a rapid boil. Drop in brussels sprout halves, green beans and pearl onions. Boil for 5 minutes. Drain well.
In a large skillet, warm oil over medium heat. Place drained brussels, green beans and onions in skillet. Stir. Add drained capers and minced garlic. Squeeze in fresh lemon juice. Stir to avoid burning. Saute for 5 minutes. Turn heat off. Plate. Season with sea salt (optional) and fresh ground black pepper. Garnish with lemon zest.