Seared Brussels Sprouts


  • 4 cups Brussels sprouts, halved lengthwise
  • 1 1⁄2 tbsp butter
  • 1 1⁄2 tbsp olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • 1/2 cup grated parmesan cheese
  • juice from 1 lemon
  • salt and pepper


Melt the butter and olive oil in a cast iron pan over medium-high heat until butter begins to foam.

Reduce heat to medium and add smashed garlic, cook until lightly browned.

Remove garlic and mince, set aside.

Place Brussels sprouts cut side down, cover and cook without stirring on medium-low heat for 10-15 minutes or until tender when pierced with a knife.

Remove pan from the heat and add the minced garlic back in to the pan, toss with S&P, lemon juice and parmesan.