For ➍-➏3 cloves garlic, sliced
2 tbs butter
500 g Brussels sprouts, halved
1 tbs fresh lemon juice
¼ ts salt
¼ ts paprika
Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.
Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 m. The bottoms will be lightly caramelized when they are done.
Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika.
Serve them hot.
Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 m. The bottoms will be lightly caramelized when they are done.
Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika.
Serve them hot.
