Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved lengthwise
  • 4 cloves garlic, minced
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp unsalted butter
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp grated Parmesan cheese
  • 1 tsp fresh lemon juice

Instructions:

  1. Wash the sprouts and pat them completely dry with a kitchen towel. Trim the woody stems and slice each sprout in half lengthwise.
  2. Heat the olive oil in a 12-inch cast iron skillet over medium-high heat until it shimmers. Place the sprouts cut-side down in a single layer and sear without stirring for 5–7 minutes until a dark, mahogany-colored crust forms.
  3. Reduce heat to medium. Add the butter and minced garlic to the pan. Toss the sprouts to coat in the foaming butter and cook for another 3–5 minutes until the garlic is fragrant and the sprouts are tender-crisp.
  4. Remove from heat. Immediately stir in the salt, pepper, lemon juice, and Parmesan cheese until the cheese melts into a savory glaze.