Author Notes: Sautéing Brussels sprouts gives them a golden caramelized flavor that could convert even the staunchest sprout hater. Tossed with garlic, parsley, and lemon zest, these sprouts have a fresh flavor that would be delicious on the Thanksgiving table. If you want to prepare them ahead, sauté them in advance, but don't add the persillade or lemon zest. Just before serving, heat them again in the pan. After they are hot, remove them from the heat, add the zest and persillade, and serve. - Margy@hidethecheese
- 8 cups Brussels sprouts, cleaned and cut in half
- 2 tablespoons olive oil
- pinch red pepper flakes
- 1 teaspoon salt
- 4 tablespoons chopped flat-leaf parsley
- 1 large garlic clove, finely chopped
- 1 teaspoon lemon zest
- Heat the olive oil over medium-high heat in a large frying pan. The pan should be large enough to hold the sprouts in a single layer; if not, use two pans. Add the Brussels sprouts, salt, and red pepper flakes and sauté, stirring occasionally so that the sprouts brown but do not burn.
- Cook until the sprouts are tender to the bite, which, depending on their size, will take about 15 minutes.
- While the sprouts are cooking, chop the parsley and garlic cloves together and zest the lemon. When the sprouts are tender, remove the pan from the heat. Add the parsley, garlic, and lemon, and toss it together. Serve immediately.
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side