Ingredients
Units
Scale
- 1 lb. small Brussels Sprouts, trimmed, and halved (& or quartered)
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/2 lemon, juiced (~1 tablespoon)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped parsley, optional*
Instructions
- Heat the oil in a large, heavy bottom skillet, over medium-high heat. Then add your Brussels sprouts. Cook undisturbed, ~6-8 minutes, until caramelized. (This is the simplest way to cook them on the stove top. Some recipes say to start off with the pan cold and add your Brussels Sprouts and oil and then turn the heat up. I didn’t find this made a big difference.)
- Continue cooking the Brussels Sprouts with the top on to steam them for an additional 3-5 minutes. The key is making sure the Brussels are about the same size so they do end up cooking. Continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance. Adjust the heat and move the sprouts as necessary to prevent them from overbrowning.
- Remove from the heat, and drizzle with the lemon juice. Finish the sprouts off any way you like: a handful of Parmesan cheese, nuts, or herbs, or simply enjoy them just as they are. Best served fresh (Sadly they do not heat up well.)
- Prep Time: 5
- Cook Time: 15
- Category: Sides