The Forked SpoonSautéed Brussels Sprouts Recipe with Lemon, Garlic, and Red Chili Flakes
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Ingredients
Serves 6- 1 lemon (zest and juice)
- 3 tablespoon olive oil
- 8 cloves Garlic (minced)
- 1.5 teaspoon red chili flakes
- salt + pepper (to taste)
- 2 tablespoon Butter
- 2 pounds Brussels sprouts (washed, trimmed and cut in half)
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Steps
- Step 1
Heat olive oil in a large skillet over medium-high heat until oil is warm and shimmering.
- Step 2
Add the Brussels sprouts, stirring occasionally to prevent burning, some caramelization is ok.
- Step 3
Sauté until fork tender, continuing to stir occasionally. I like my Brussels sprouts on the softer side, so I cooked mine for a little longer (approx. 20 minutes).
- Step 4
Reduce heat to medium-low. Add the butter, chili flakes, and garlic. Mix well.
- Step 5
Remove from heat and stir in the fresh lemon juice, lemon zest, and season with salt and pepper, to taste.
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Heat olive oil in a large skillet over medium-high heat until oil is warm and shimmering.
Source: The Forked Spoon
