Lemon Garlic Brussel Sprouts
Prep Steps –
- Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off.
- Cut each one in half.
Ingredients –
- 2 Pounds Brussel Sprouts
- 1 Tablespoon Olive Oil
- 5 Cloves Garlic (minced)
- 1 Lemon (juiced and zested)
- 4 Pinches Sea Salt
- 4 Pinches Black Pepper (freshly ground)
Instructions –
- Heat the oil in a large skillet over medium high heat.
- Once heated, add the halved brussel sprouts to the pan
- Saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked.
- Add the garlic half way through the cooking.
- Reduce the heat to low
- Add the lemon zest, juice, salt and pepper.
- Stir to combine and taste.
- Adjust seasoning if needed.
Additional Instructions –
- None
Notes –
-
How much salt is in a pinch?
If you want to get very technical and scientific, a pinch is generally defined as 1/16 teaspoon. While there’s some debate about this, The New Food Lover’s Companion considers a pinch to be 1/16 tsp, while a dash is “somewhere between 1/16 and a scant 1/8 teaspoon.” Not all cookbooks agree.