Sautéed Brussels Sprouts and Asparagus With Lemon Essential Oil

This looks like a perfect side dish for Easter dinner!  At my house, we'd skip the cheese garnish to keep it vegan.  

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

Servings: 10, Prep Time: 10 min, Cook Time: 30 min, Difficulty: Easy

Click here for a printable version of the recipe.