Brussels Sprouts Recipe

Clean and halve sprouts

Trim the stem ends of the Brussels sprouts with a sharp knife and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If some sprouts are much larger, quarter them so pieces are uniform in size for even cooking.

Prepare aromatics and cheese

Peel and mince the garlic cloves. Zest the lemon and then cut it in half; reserve half for juice. Measure and set aside the grated Parmesan, red pepper flakes, and toasted nuts (if using).

Heat pan

Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 2 tablespoons of extra-virgin olive oil and let it heat until shimmering but not smoking, about 1 minute.

Sear sprouts

Add the halved Brussels sprouts cut-side down in a single layer. If necessary, cook in two batches to avoid crowding. Let them sear undisturbed for 4–6 minutes until the cut sides are deeply golden-brown and caramelized.

Finish cooking and add garlic

Toss or flip the sprouts and continue cooking for 3–4 minutes, stirring occasionally, until tender when pierced with a fork. Push sprouts to the side of the pan, reduce heat to medium, add the minced garlic and cook for 30–45 seconds until fragrant (do not let garlic burn). Stir garlic through the sprouts.

Season and deglaze

Season with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes. Squeeze the juice from half a lemon over the sprouts and scrape up any browned bits from the pan with a wooden spoon to deglaze. Cook for another 30–60 seconds so flavors meld.

Add cheese and optional toppings

Remove the pan from heat. Immediately sprinkle 1/4 cup finely grated Parmesan over the hot sprouts and toss to coat so the cheese melts slightly. If using, add 2 tablespoons toasted pine nuts or chopped toasted almonds and drizzle 1 teaspoon balsamic glaze. Adjust salt and pepper to taste.

Serve

Transfer to a serving dish, finish with a light zest of the reserved lemon half for brightness, and serve hot.