VEGETARIAN

Brussels Sprouts with Olive Oil

PREPARATION:
Tear off the blackened leaves of Brussels sprouts and clean them and wash them with plenty of water. As seen in the picture, make a notch in the round part so that the olive oil sauce can penetrate into the cabbage. Cut the carrots into cubes. Take the finely chopped onions into the pan, add olive oil, turmeric and black pepper and sauté lightly. Add your Brussels sprouts and carrots and fry them in a little oil, then add salt and a tea glass of water and let it cook. When the carrots and Brussels sprouts are soft, add the juice of one lemon and turn off the stove. After cooling, it is ready to serve.

INGREDIENTS:
250 g Brussels sprouts
1 small onion
1 medium sized carrot
1 teaspoon turmeric
1 teaspoon of black pepper
3 tablespoons of olive oil
1 lemon
1 teaspoon of water
Salt

Brussels Sprouts with Olive Oil