These pan-roasted Brussels sprouts are cooked in olive oil and lemon juice. This recipe is the perfect side dish for any meat, fish, or plant-based protein. Serve this with my recipes for steaks with truffle butter, garlic mashed potatoes, and bag-roasted asparagus.
Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
2 tablespoons olive oil
2 teaspoons minced garlic
1 pound Brussels sprouts
sea salt and freshly ground black pepper to taste
½ lemon, juiced
Directions
Heat olive oil in a medium skillet over medium-high heat. Sauté garlic in hot oil until fragrant, about 1 minute. Add Brussels sprouts and season with salt and pepper. Pour in lemon juice. Cook, stirring occasionally, until sprout leaves begin to brown, about 3 minutes.
Reduce heat to medium-low, cover, and cook until sprouts are fork-tender, about 15 minutes.