Equipment
Ingredients
Vegetables
- 500 g brussels sprouts, trimmed and halved lengthwise
- 50 g green garlic, white and light green parts thinly sliced
Pantry and Seasonings
- 30 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 3 g kosher salt
Nutrition (per serving)
Method
Heat the extra virgin olive oil in a large skillet over medium-high heat. You are aiming for a pan surface temperature of roughly 190°C or 375°F, waiting until the oil shimmers and runs easily across the bottom.
Place the halved Brussels sprouts into the skillet, cut-side down, in a single even layer. Leave them completely undisturbed for 5 minutes to allow a deep, caramelized crust to form on the flat surfaces.
Reduce the heat to medium-low. Scatter the thinly sliced green garlic evenly over the Brussels sprouts and immediately cover the skillet with a lid. Allow the vegetables to cook in the trapped steam for 3 to 4 minutes.
Remove the lid and turn off the heat completely. Drizzle the fresh lemon juice over the vegetables and sprinkle evenly with the kosher salt. Toss well to thoroughly coat the sprouts with the garlic, oil, and lemon.
Transfer the finished Brussels sprouts, along with any loose caramelized leaves and green garlic pieces from the pan, to a warm serving platter. Serve immediately.
Chef's Notes
- Green garlic is a young, immature garlic plant with a mild, scallion-like profile. Be sure to use both the white bulb and the tender light green leaves for maximum flavor and zero waste.
- Resist the temptation to move or agitate the Brussels sprouts during the first five minutes in the pan. Leaving them completely undisturbed cut-side down is the secret to achieving a restaurant-quality sear.
- Ensure your Brussels sprouts are completely dry after washing. Any residual water on the leaves will cause them to steam prematurely in the hot oil, preventing that crucial deep caramelization.
- If your Brussels sprouts are exceptionally large, consider cutting them into quarters rather than halves so they cook through evenly within the short timeframe.
Storage
Refrigerator: 3 days — Store in an airtight container. The sprouts will lose their crispness when stored.
Reheating: Reheat in a dry skillet over medium heat for 3 to 4 minutes to restore some exterior crispness.
