Double Lemon Brussels Sprouts

Ingredients

  • 1 to 1 1/4 pounds of small Brussels sprouts, quartered
  • 2-3 tablespoons olive oil
  • 1 tablespoon butter, divided
  • 3/4 teaspoon Kosher salt
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 3-4 tablespoons coarsely ground parmesan
  • crispy fried shallots to garnish

Method

  1. Heat 2 tablespoons olive oil and 1 1/2 teaspoons butter in a large frying pan over medium heat
  2. Add Brussels sprouts and salt, then turn to medium high
  3. Cook, stirring frequently, for about 10 minutes, until sprouts have some browning
  4. Reduce to medium low, then add a little more oil
  5. Continue to cook for about 8-10 minutes, until the pieces are mostly brown all over, slightly shrunken, and glistening
  6. Remove from heat, then add lemon zest, lemon juice, and remaining butter; stir
  7. Transfer to a serving bowl, and stir in parmesan
  8. Garnish with more parmesan and shallots

Notes

Crispy shallots: peel and thinly slice one shallot crosswise; cook in 2-3 tablespoons oil over medium heat with a pinch of salt for 5-8 minutes until softened and nicely browned; cool on a paper towel-lined plate.