Lemon-Garlic Cures

Lemon and garlic. What a combo. In researching it, I found there are many more uses than I would have guessed for the combination:

• There is a Middle Eastern food restaurant in Massachusetts named Garlic ‘n Lemons

• A number of sites claims that the combination helps to reduce cholesterol and reduce plaque in your arteries.

• Another site thinks it helps to fight infection.

• Yet another adds it with honey to tea to fight the common cold.

• One last site goes all out and states “Success also includes acne, Alzheimer’s disease, arthritis, asthma, high blood pressure, some types of cancer, excessive cholesterol levels, gas and indigestion, headaches, heart and circulatory problems, hemorrhoids, infertility and impotence, toothaches, obesity, ulcers, and many other diseases and conditions.”

I’m not sure about any of that (and highly skeptical of most of it), but I do know it works for food!

Lemon-Garlic Brussels Sprouts

The blackened leaves are the best parts. The caramelized leaves and tart lemon are fantastic.

Very limited number of ingredients.

In the dish for serving.

It cured me….of hunger!

Lemon-Garlic Brussels Sprouts

prep 0 hr 0 min ∙ cook 0 minutes ∙ makes 1 serving ∙ difficulty 5 ∙ source Foodnetwork.com

INGREDIENTS

• 2 pounds halved Brussels sprouts

• 2 thinly sliced garlic cloves

• 1/4 cup olive oil

• 1 teaspoon grated lemon zest

• 1 tsp kosher salt

• pepper to taste

• 1 tablespoon each lemon juice

• 1tbsp grated lemon zest.

DIRECTIONS

Toss 2 pounds halved Brussels sprouts and 2 thinly sliced garlic cloves with 1/4 cup olive oil, 1 teaspoon each grated lemon zest and kosher salt, and pepper to taste. Roast at 425 degrees F, 25 minutes. Toss with 1 tablespoon each lemon juice and grated lemon zest.