Pan-Seared Lemon Brussels Sprouts Recipe
Servings 3 servings
Ingredients
- 20– 24 small Brussels sprouts, trimmed and cut in half lengthwise
- 1 tablespoon extra virgin olive oil, plus more for tossing
- Kosher salt
- 1 tablespoon unsalted butter
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1 garlic clove, finely chopped
- Freshly grated zest from 1/2 lemon
- 1/3 cup dry white wine
- Freshly ground black pepper
Lemon wedges, for serving
Instructions
- Place halved Brussels sprouts in a medium sized bowl and toss gently with a small glug of extra virgin olive oil.
- Warm 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat, and place the sprouts cut side down in the pan in a single layer. Do not overcrowd the sprouts. They can be touching; however, any sprouts that do not fit in the single layer, save for another batch or another use. Season with a pinch of kosher salt and cover.
- Let the brussels sprouts cook for approximately 5 minutes, then turn them with tongs. They should be a deep golden brown and blackened with spots. If the sprouts are not golden, flip them back over, and move them to the hotter part of the skillet.
- Once most of the sprouts are nicely golden (should only take 1 to 2 minutes longer), add the butter, shallots, garlic and lemon zest to the skillet, tossing to combine. Cook for 1 1/2 minutes, then add the white wine. The skillet will sizzle! Cook until most of the liquid has evaporated (2 to 3 minutes more). Season to taste with salt and pepper.
- Transfer sprouts to a large plate and serve with lemon wedges.