Sautéed Brussels Sprouts with Olive Oil and Lemon Peel
When they are treated right, brussels sprouts are sweet and tender. One way to bring out the best in them is to cook them quickly, with nothing more than a little good olive oil, lemon and sea salt. Use the largest fry pan you have for this recipe so the brussels sprouts have room to move around and brown as they cook. They’re delicious alongside pork tenderloin.
- 1 lb. brussels sprouts
- 2 Tbs. olive oil
- 1 tsp. lemon zest strips
- 1/2 tsp. sea salt
- Freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
Trim away the stem ends of the brussels sprouts and cut lengthwise into slices 1/4 inch thick.
In a large fry pan over medium-high heat, warm the olive oil. Add the brussels sprouts, lemon zest, salt and a few grindings of pepper. Cook, stirring frequently and reducing the heat as needed to prevent scorching, until the brussels sprouts are tender and slightly browned, 7 to 8 minutes. Stir in the lemon juice and cook for 1 minute more. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).