Brussels Sprouts Recipe

Prep

Trim the stem ends of 1 lb Brussels sprouts and remove any yellow or loose outer leaves. If sprouts are large, halve them lengthwise; leave small ones whole.

Rinse the prepared sprouts under cold water and dry thoroughly with a clean kitchen towel or salad spinner (dry sprouts brown better).

Sear and roast on stovetop

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot, about 2 minutes. Add 2 tbsp olive oil and 1 tbsp unsalted butter. When the butter is foaming and the fat is shimmering, add the Brussels sprouts cut-side down in an even layer. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper over them.

Let sprouts cook undisturbed for 4–6 minutes until the cut sides are deeply browned and caramelized. Shake the pan or use tongs to turn the sprouts, then reduce heat to medium. Continue to cook, stirring occasionally, for another 4–6 minutes until tender when pierced with a knife but still slightly firm.

Add 2 cloves garlic, finely minced, to the pan during the last 1–2 minutes of cooking. Stir constantly so the garlic softens and becomes fragrant but does not burn.

Remove the pan from heat. Squeeze 1 tsp fresh lemon juice over the sprouts and stir to combine. If using, sprinkle 2 tbsp grated Parmesan and 0.25 cup toasted chopped walnuts or pecans and toss to coat. Taste and adjust seasoning with additional salt and pepper if needed. For a touch of heat, sprinkle 0.25 tsp red pepper flakes.

Transfer to a serving dish and serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to restore crispness.