Trim Brussels Sprouts by removing the outer yellow or brown leaves. Cut off the woody stem on the bottom. Then Slice them into four quarters. So they look like lemon wedges.
Melt 1 Tablespoon of Butter in the pan. Make sure there is enough butter to coat the entire bottom of the pan. Once the butter starts to get hot, add the brussels sprouts. The pan should be hot enough for you to hear sizzling when you add the sprouts.
Do not flip or stir the brussesl sprouts for 3 minutes. This will allow them to char. Flip them and repeat. When the pan starts to get dry add the lemon juice. This will deglaze the pan and intensify the flavor of the brussels sprouts. Continue to saute until the sprouts are soft on the inside and have browned on the outside. About 15 Minutes.
- If your pan starts to get dry and your Brussels sprouts begin to burn, add more butter or lemon.
- Season the sprouts with salt a few times throughout cooking. This will ensure that they are evenly seasoned.
- Only add the cracked pepper towards the last few minutes of cooking. Because pepper gets spicer the longer it is cooked. Adding pepper too early on in a recipe can kill the dish.
Fridge: The Brussels sprouts will stay fresh in an airtight container in the refrigerator for up to six days.
Freeze: Don't freeze cooked Brussels sprouts. They'll just get soggy.
Reheat: To reheat the Brussels sprouts put them on a sheet pan and place them in the oven for 20 minutes at 275 degrees. You can also reheat them in the microwave. Microwave the cooked Brussels sprouts for 1 minute. Microwaving them will make them a bit soggy. You can also revive them in a skillet. Just add more butter to perk them up!
Calories: 81kcal | Carbohydrates: 7.4g | Protein: 2.5g | Fat: 5.8g | Saturated Fat: 3.7g | Sodium: 56mg | Potassium: 311mg | Fiber: 2.7g | Sugar: 1.9g | Calcium: 35mg | Iron: 1mg