Brussels Sprouts Recipe

Trim and halve

Rinse the brussels sprouts under cold water and drain well. Trim off the stem ends and remove any yellow or loose outer leaves. Slice each sprout in half lengthwise so cut sides are exposed.

Peel and thinly slice the garlic. Zest the lemon and then cut in half; reserve zest and juice separately.

Sear cut side

Heat a large skillet (preferably cast iron) over medium-high heat until hot, about 2 minutes. Add 1 tablespoon olive oil and the butter. Once the butter has melted and starts to foam, arrange the halved brussels sprouts cut side down in a single layer. Cook without moving for 4–5 minutes, until the cut sides are deeply golden-brown.

Finish sauté

Stir the sprouts and add the remaining 1 tablespoon olive oil. Add the sliced garlic and continue to cook, stirring frequently, for 2–3 minutes until garlic is fragrant and sprouts are tender when pierced with a knife (total cook time for sprouts should be about 8–10 minutes). If the pan becomes too dry, add a splash (1–2 tbs) of water or broth to help steam and finish cooking.

Season with kosher salt, black pepper, and red pepper flakes. Squeeze in the juice of half the lemon (about 1 tbs), and add half the lemon zest; stir to combine and cook 30 seconds more to meld flavors.

Transfer the brussels sprouts to a serving dish. Sprinkle the grated parmesan and toasted pine nuts (if using) over the top. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

Serve hot as a side dish. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet to restore crispness.