Ingredients

The following ingredients have 4 Servings
  • 1 pound Brussels sprouts
  • 1-2 Tablespoons oil (avocado is best, coconut oil and ghee work too)
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 1 lemon (zested and juiced)
  • Additional salt or red pepper flakes to taste

Instruction

  • This is a pretty quick process once you start, so I recommend prepping your Brussels and your lemon before starting. You can also do this in batches - my pan only fits about 1/2 pound of sliced Brussels at a time so I usually do two batches. Be sure to save half your lemon juice/zest, and spices!
  • Wash and prep sprouts. Remove ends (roots), and slice sprouts in half. You can cut really huge ones into quarters. Set aside.
  • Zest and juice your lemon and set aside.
  • Warm about half the oil in pan over medium heat.
  • Once hot, place sprouts flat-side-down in the oil. Sprinkle with salt, pepper, and optional red pepper flakes. Add 1/4 cup water to the pan and cover with a lid. Let steam about 2 minutes over medium heat. (Use a timer here - but you want the top of the sprouts to become a bright green.)
  • Remove lid and add zest of 1 lemon, juice of 1 lemon. (Sprinkle and drizzle so it is distributed somewhat evenly.
  • Let cook undisturbed about 1-3 minutes more, or until Brussels are slightly charred on bottom. (You can flip a few over to check.) You can add more oil here if you need to. Watch them closely so they don’t burn!
  • Remove from skillet and sprinkle with more lemon zest, juice, or black pepper as desired and serve!