I am in the small Brussels sprouts-loving camp along with most of my family. I’m 50/50 German/Irish, so I guess the taste for the bitter is built into my palate. Naturally, the garlic adds an odd sweetness to these zesty little cabbages that gets an extra zing with the lemon added at the end. I could see this going well with pork, chicken, or leftover turkey and mashed potatoes.
1 lb Brussels sprouts, ends trimmed and halved lengthwise
2 tbsp minced garlic (yes, two)
3 tbsp butter, divided
2 tbsp olive oil
3/4 tsp sea salt
1/2 tsp black pepper
1 tsp lemon juice mixed with 3 tbsp water
In a large skillet with a lid, heat 1 tbsp butter with 1 tbsp olive oil over medium-high heat. Add garlic and saute until fragrant, about 1 minute. Spread garlic evenly over entire pan and place Brussels sprouts cut-side down in the garlic (if they don’t all fit on the bottom of the pan, just set the remaining sprouts on top of the ones on the pan). Drizzle with olive oil and sprinkle with salt, pepper, and watered-down lemon juice. Cover and cook until bright green and slightly tender when pierced with fork, about 3 minutes. Increase heat to pan, add remaining 2 tbsp butter, and toss Brussels sprouts until the butter is melted and the desired tenderness is reached. Serve immediately.