Brussels Sprouts in Garlic Butter

Servings: 4
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Ingredients:

• 1 lb (450 g) Brussels sprouts, trimmed and halved
• 3 tbsp unsalted butter
• 2–3 garlic cloves, minced
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1/4 tsp red pepper flakes (optional, for a slight kick)
• 1–2 tsp lemon juice (optional, for brightness)
• 2 tbsp grated Parmesan cheese (optional, for garnish)

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Instructions:

1. Prep the Brussels Sprouts:
   • Wash and trim the ends of the Brussels sprouts.
   • Slice them in half from top to bottom. If some are large, quarter them for even cooking.
2. Cook the Brussels Sprouts:
   • Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat.
   • Add the Brussels sprouts cut-side down in a single layer.
   • Cook for 4–5 minutes without stirring, until the cut sides are golden brown and caramelized.
3. Add Garlic:
   • Flip the Brussels sprouts and add the remaining 2 tbsp butter and minced garlic.
   • Stir gently and cook for another 3–4 minutes, until the Brussels sprouts are tender and the garlic is fragrant.
4. Season:
   • Add salt, black pepper, and red pepper flakes (if using).
   • Drizzle with lemon juice if desired and toss to combine.
5. Serve:
   • Transfer to a serving dish.
   • Sprinkle with grated Parmesan cheese if desired.
   • Serve immediately as a side dish to chicken, steak, or pasta.

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Tips for Maximum Flavor:

• Don’t overcrowd the pan; Brussels sprouts should sear, not steam.
• For extra crispiness, finish under the broiler for 1–2 minutes.
• Add a splash of balsamic vinegar at the end for a tangy-sweet twist.