Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound Brussels sprouts halved
- 1/4 teaspoon sea salt divided
- Freshly ground black pepper to taste
- 1 lemon wedge
- Flaky sea salt to taste
- Grated Parmesan cheese or vegan cheese optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Carefully place half the Brussels sprouts cut-side down in the skillet, allowing them to sear undisturbed for 3-4 minutes until they turn a deep golden-brown.
- Toss the sprouts, season with half the sea salt and a few grinds of black pepper. Continue to cook for 5-6 minutes, stirring occasionally, until they are tender. Transfer the cooked sprouts to a dish, add more oil to the skillet if needed, and repeat the same process with the remaining sprouts.
- Place all the Brussels sprouts back in the skillet and reheat briefly. Turn off the heat, squeeze fresh lemon juice over the sprouts, and season with additional sea salt or flaky sea salt to taste.
- Optionally, top with grated Parmesan or vegan cheese and serve immediately.