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Sautéed Brussels Sprouts with Lemon
Preparation info
- Makes
4
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
One way to bring out the best in Brussels sprouts is to cook them simply, with nothing more than a little good olive oil, lemon, and sea salt. Use the largest frying pan you have so the Brussels sprouts have room, to encourage even browning and crisp edges.
Ingredients
- Brussels sprouts,
1 lb 500 g - olive oil,
2 Tbsp
Method
- Trim stem ends off Brussels sprouts and cut lengthwise into thin slices about ¼ inch (6 mm) thick.
- Heat olive oil in a large frying pan over medium-high heat. When oil is hot, add sprouts, lemon zest, salt, and a few grindings of pepper. Cook, stirring often and keeping heat high but adjusting as needed to prevent scorching, until leaves are lightly browned around
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I wanted to do something different with a bag of sprouts. This fitted the bill exactly as I had spare lemons. The result was nutty, sharp from the lemon, and a little bitter from the charring. A perfect foil to sweet parsnip mash.