These skillet-seared, buttered brussel sprouts with lemon and garlic are just delightful. They are like bite size pieces of vegetable candy that, once you start eating, you can’t stop. I could literally eat the whole pan. I’ve done it before!
As a kid, I would have turned my nose up if someone asked me to eat a brussel sprout. You want me to eat that green thing? I’m good, thanks. Back in the day, the list of veggies I was willing to consume was two bullet points long:
- Green beans from a BBQ joint that had been cooked in butter and bacon fat
- Iceberg lettuce salads covered in shredded cheddar cheese, croutons and ranch dressing
But look at me now! I will eat almost anything. Thank goodness I grew up and discovered that vegetables were not only good for me but delicious if cooked the right way!
I have a few ways that I like to cook brussel sprouts but pan or skillet searing them until they are basically burned on the bottom is my favorite method. There is something about the intense burning… I mean, browning process that really brings out their flavor.
No doubt the butter, salt, pepper, garlic powder and fresh squeezed lemon juice in this recipe also help to bring out some flavor, too.
Alright, let’s get to it!
Here is what you will need:
- 2-3 pounds of brussel sprouts, halved and washed
- 2 tbsp butter (I use salted) *You can also substitute olive oil if you prefer
- 1 lemon
- 1/4 tsp garlic powder
- a little bit of water, about 1/4 cup
- salt and pepper to taste
Preheat over to 400 degrees.
Start by cutting off any brown spots or ends that you see and peeling off any brown or spotted exterior leaves. Then, cut your brussel sprouts in half and wash them well in a colander. Let air dry completely or blot with a paper towel to soak up excess water.
Next, heat/melt two tablespoons of butter or olive oil in a cast iron skillet or a regular frying pan, if you don’t have one. Heat should be set at medium.
Then, place brussel sprouts flat side down in the pan. Make sure each piece has butter under it. Sprinkle with 1/4 tsp garlic powder, salt and pepper. Let sit until the flat side of the brussel sprout is very brown, almost burned. This may take 5 to 10 minutes but keep an eye on it since every pan and stove is different.
Next, pour approx 1/4 cup of water into the bottom of the pan and squeeze the juice of one lemon over the sprouts in the pan. This will create a lot of steam, I recommend having your exhaust hood running.
Place skillet into over preheated to 400 degrees and let roast for an additional 8 to 10 minutes. You can skip this step if you do not have a cast iron skillet that will not go straight into the oven or if you are short on time. I think putting them in the oven for a bit after skillet-searing them cooks them through a little better and lets all the flavors set in. Don’t want to skip the step? You could also transfer sprouts onto a baking sheet lined with aluminum foil and place them in the oven at 400 for 8 to 10 minutes.
Serve and enjoy!!
Do you have another delicious brussel sprout recipe you’ve discovered? I’d love to hear about it.