Ingredients 1 lbs Brussel Sprouts 2 tbsp extra virgin olive oil A few generous pinches of coarse salt Your best, highest-quality olive oil, for serving 1/2 lemon, for serving
Preparation Steam the Brussel sprouts for 7 minutes, or until just tender. Let them cool a bit and then cut each in half lengthwise.
Heat the olive oil in a large skillet over medium-high heat. Place the Brussel sprouts in a single layer cut side down (in batches if necessary). Leave them for 4-5 minutes, allowing them to brown thoroughly and evenly-don’t give in to the temptation to stir or toss them! Keep an eye on them though-the key is to have the flame high enough to brown them but low enough not to burn them. When the’ve browned, flip each one and let the other side get color, an additional 3 minutes or so. Remove to a serving platter, sprinkle with salt, drizzle with your best olive oil, and squeeze the lemon over the Brussel sprouts, trying to get a bit of juice on each one. Delish.