A delightful twist on classic Brussels sprouts, enhanced with garlic butter and a hint of lemon zest for a fresh, vibrant flavor.
Prepare the Brussels sprouts by washing them thoroughly, removing any discolored leaves, and trimming the stem ends. Cut them in half for even cooking.
Halving the sprouts ensures they cook evenly and allows the flavors to penetrate better.
Heat the olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the Brussels sprouts to the skillet, cut side down. Cook for about 5 minutes until they start to brown.
Letting the sprouts brown undisturbed enhances their natural sweetness.
Season with salt and pepper, then stir to coat evenly. Add a splash of water, cover, and let steam for 5 minutes until tender.
Steaming helps to soften the sprouts while retaining their vibrant color.
Remove the lid, add the remaining butter, parsley, and lemon zest. Stir gently to combine and heat through.
Adding the lemon zest at the end preserves its fresh, citrusy flavor.
Serve the Brussels sprouts warm as a side dish, garnished with additional parsley if desired.
Pair with your favorite main course for a complete meal.
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