Brussels Sprouts with Crispy Garlic & Lemon Burst
Ingredients
- 1½ poundsbrussels sprouts
- 6garlic cloves
- 1lemon
- 3 tablespoonsolive oil
- ¼ teaspoonred pepper flakes
- ·salt
- ·black pepper
Prep
- 01
Trim and halve 1.5 pounds brussels sprouts lengthwise, keeping some of the core intact so they hold together.
- 02
Mince 6 garlic cloves.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 6 minced garlic cloves and 1/4 teaspoon red pepper flakes, stirring constantly for 1 minute until fragrant and just starting to brown. Transfer garlic to a small bowl, leaving oil in the pan.
- 02
Add brussels sprouts to the hot oil and cook without stirring for 4–5 minutes until the bottoms are deeply golden. Season with salt and pepper, then stir and cook for another 4–5 minutes, shaking the pan occasionally, until tender and caramelized all over.
- 03
Zest the lemon directly into the pan, then squeeze the juice over the sprouts. Toss to coat, cooking for 30 seconds to meld flavors. Taste and adjust salt and pepper.
- 04
Transfer to a serving dish and scatter the crispy garlic on top. Serve immediately.
Spice Tips
For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A touch of fresh thyme or a drizzle of balsamic vinegar in the last 30 seconds adds earthiness. For richness, toss in a knob of butter with the lemon juice.
The recipe is done when the sprouts are tender inside and deeply caramelized on the cut sides — don't rush the browning, it builds flavor. Leftovers keep refrigerated for 3 days and can be reheated gently in a skillet or served cold in a salad.