Brussels Sprouts Recipe

Trim and halve the Brussels sprouts: trim off the dry stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise (quarter very large ones). Rinse briefly and pat dry.

Season sprouts with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; toss to coat evenly.

Heat pan

Place a large heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter; allow the butter to melt and foam but not burn.

Add the Brussels sprouts cut-side down in a single layer. Cook without moving them for 5–7 minutes until the cut sides are deeply golden brown and caramelized. If the pan becomes crowded, work in batches to avoid steaming.

Toss the sprouts and continue to cook, stirring occasionally, for 3–4 more minutes until tender when pierced with a knife but still with some bite.

Push sprouts to the edge of the pan. Add the remaining 1 tablespoon butter and the minced garlic (and minced shallot, if using). Sauté for 30–45 seconds until fragrant — do not let the garlic brown. If using red pepper flakes, add them with the garlic.

Toss the garlic and butter through the sprouts so they are well coated. Remove the pan from the heat and immediately stir in 1 tablespoon fresh lemon juice.

Taste and adjust seasoning with a little more salt and pepper if needed.

Transfer the sprouts to a serving dish and sprinkle evenly with 1/2 cup grated Parmesan cheese so it melts slightly from the residual heat. Garnish with 1 tablespoon chopped fresh parsley if desired.

Serve hot alongside mains. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet to restore texture.