Brussels Sprouts Recipe

Prepare sprouts

Trim and halve: Rinse 1 lb Brussels sprouts under cold water, shake dry, trim the stem ends and remove any yellow or damaged outer leaves. Cut each sprout in half lengthwise. If sprouts are very large, quarter them so pieces are roughly uniform in size.

Preheat pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2–3 minutes.

Sear sprouts

Add 2 tbs extra-virgin olive oil and 1 tbs unsalted butter to the hot pan. When butter has melted and begins to foam, add the halved sprouts cut-side down in a single layer. Avoid overcrowding; cook in two batches if necessary.

Brown and season

Let sprouts sear undisturbed for 4–6 minutes until the cut sides are deeply browned. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper while they sear.

Finish cooking

Stir the sprouts, reduce heat to medium, add 2 minced garlic cloves and 0.25 tsp red pepper flakes (if using). Cook, stirring, for 1–2 minutes until garlic is fragrant but not burned. If sprouts are not tender when pierced, add 2–3 tbs water, cover the pan, and steam for 2–3 minutes; then remove lid and cook off excess moisture.

Brighten and serve

Remove pan from heat. Stir in 1 tbs lemon juice and 2 tbs grated Parmesan cheese until combined. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.