Pan Roasted Brussels Sprouts
- 2 lbs. Brussels sprouts trimmed and cut in half
- 2-3 Tbsp. olive oil
- 1 Tbsp. unsalted butter
- 1 Tsp. red pepper flakes
- 1 Tbsp. garlic powder
- 1 Tbsp. dried parsley
- Salt and Pepper to taste
- 1 Lemon zested and juiced.
- Optional: 1 oz. of grated cheese of your choice. We suggest Asiago or Parmesan.
Place the trimmed- and-cut Brussels sprouts into a large bowl. Add the garlic powder, parsley, red pepper flakes and salt and pepper. Toss well.
In a large skillet, heat the olive oil and butter.
Add the Brussels sprouts and sauté for about 10 minutes until golden brown and tender.
Remove from heat; add lemon zest and juice to taste.
Optional: Finish with a sprinkle of grated cheese.