Brussels sprouts are in season September through March. I love this simple recipe.
Extra-virgin olive oil
Flaky sea salt
- Rinse Brussels sprouts in warm water, trim off the bottom stem and remove any leaves that stray too far from the bud.
- Steam until tender, about 7 minutes, and then cut in half lengthwise.
- Heat olive oil in a large skillet over medium-high heat and place the brussels sprouts in a single layer cut side down. Allow them to brown thoroughly, about 4 to 5 minutes. When they’ve browned, flip each one and let the other side get color, an additional 3 minutes or so.
- Place on a serving platter, sprinkle with salt, drizzle with olive oil and lemon. Serve warm.