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.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
These tasty Brussels sprouts tossed in lemon and Parmesan go great with our slow-roasted prime rib.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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
Directions
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.
Recipe Source:
Hy-Vee Seasons Magazine November 2021