Sautéed Brussels Sprouts and Asparagus

with dōTERRA Lemon Oil


SUBMITTED BY: Heather McGinnis, New Jersey
 
So light but filling!
 
Ingredients:
1 bundle asparagus
12 ounces Brussels sprouts
2 tablespoons extra virgin olive oil
Seasoned salt
3–4 cups water
 
Directions:
  1. Bring water to boil.
  2. Halve Brussels sprouts and add to water. Boil for 4–5 minutes.
  3. While Brussels sprouts are cooking, heat up skillet.
  4. Drain Brussels sprouts and add extra virgin olive oil to skillet.
  5. Add Brussels sprouts, sprinkle with seasoned salt.
  6. Sauté Brussels sprouts for about 3 minutes, then add Lemon essential oil.
  7. Add asparagus and toss. Cover skillet and let cook, tossing a few times to coat asparagus.
  8. Cook until desired tenderness.

Sautéed Brussels Sprouts and Asparagus with doTERRA Lemon Oil

Servings:10

Prep Time:10 min

Cook Time:30 min

Difficulty:Easy

Ingredients:

  • 1 bundle asparagus
  • 12 ounces Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • Seasoned salt
  • 2–3 drops Lemon essential oil
  • 3–4 cups water

Instructions:

  1. Bring water to boil.
  2. Halve Brussels sprouts and add to water. Boil for 4–5 minutes.
  3. While Brussels sprouts are cooking, heat up skillet.
  4. Drain Brussels sprouts and add extra virgin olive oil to skillet.
  5. Add Brussels sprouts, sprinkle with seasoned salt.
  6. Sauté Brussels sprouts for about 3 minutes, then add Lemon essential oil.
  7. Add asparagus and toss. Cover skillet and let cook, tossing a few times to coat asparagus.
  8. Cook until desired tenderness.

Tips:


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