Brussels Sprouts Recipe
The Brussels sprouts here can’t be beat.
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Ingredients
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Brussels sprouts
Method
Brussels sprouts
Prepare sprouts
Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. If sprouts are large, halve or quarter them so pieces are roughly uniform (about 1 to 1.5 inches). Pat dry with a towel — dry surfaces promote better browning.
Preheat pan
Place a large heavy skillet (cast iron preferred) over medium-high heat and let it heat for 2 minutes until hot but not smoking.
Sear sprouts
Add 1 tablespoon olive oil and the butter to the hot pan. When the butter foams and the oil shimmers, add the Brussels sprouts cut-side down in a single layer (work in batches if needed). Let them cook undisturbed for 4–6 minutes until the cut sides are deeply golden-brown and caramelized.
Add aromatics and finish cooking
Stir the sprouts, add the remaining 1 tablespoon olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using). Cook, stirring occasionally, for 3–4 more minutes until garlic is fragrant and sprouts are tender when pierced with a fork. If sprouts are browning too fast before tender, add 2–3 tablespoons water, cover for 1–2 minutes to steam, then uncover and cook off moisture to re-crisp edges.
Brighten and serve
Remove from heat. Squeeze the juice of half a lemon over the sprouts and toss. Taste and adjust seasoning. Transfer to a serving dish and sprinkle with grated Parmesan if using. Serve immediately.