Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Add Brussels sprouts; arrange cut sides down. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear 10 minutes or until golden. Transfer to a bowl. Repeat with remaining Brussels sprouts, olive oil, salt, and pepper.
These tasty Brussels sprouts tossed in lemon and Parmesan go great with our slow-roasted prime rib.
Servings and Ingredients
|¼ c. Gustare Vita olive oil|
|2 lbs. Hy-Vee Short Cuts Brussels sprouts|
|1 tsp. Hy-Vee salt|
|½ tsp. Hy-Vee ground black pepper|
|1 tbsp. minced garlic|
|2 tsp. lemon zest|
|2 tsp. fresh lemon juice|
|¼ c. shaved Parmesan cheese|
|2 tbsp. hazelnuts, toasted and chopped|
Things To Grab
- Large skillet
Stir in minced garlic; cook 1 minute. Add reserved Brussels sprouts; heat through. Stir in lemon zest and juice. Transfer to a serving bowl. Top with shaved Parmesan cheese, and toasted hazelnuts.
Hy-Vee Seasons Magazine November 2021