Lemon, parmesan, and garlic make these Sautéed Brussels Sprouts the perfect savory side dish for all of your holiday and weeknight meals.
Course: Side Dish
Keyword: easy, gluten free, vegetarian
1.5poundsBrussels sprouts,washed, trimmed, and cut in half
Kosher salt and freshly ground black pepper,to taste
1tablespoonfresh lemon juice
3tablespoonsfreshly grated Parmesan cheese
2tablespoonschopped pecans or hazelnuts
In a large skillet (I prefer cast iron), heat the olive oil over medium high heat.
Add the Brussels sprouts and sauté for about 10 to 15 minutes, stirring occasionally, until sprouts are mostly dark golden brown and tender. I like the sprouts to get charred and crispy.
Once caramelized, add the garlic and cook for 1 more minute.
Remove the skillet from the heat and stir in the lemon zest and lemon juice. Place the Brussels sprouts on a platter or in a serving bowl and garnish with Parmesan cheese and chopped nuts. Season with salt and pepper, to taste. Serve immediately.
Reheat in a hot skillet, air fryer, or oven so they crisp back up.