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10 minutes
20 minutes
30 minutes
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1 pound Brussels sprouts
- sea salt and freshly ground black pepper to taste
- 0.5 lemon, juiced
- In a skillet, warm olive oil over medium-high heat. Sauté garlic until fragrant, for about 1 minute. Add Brussels sprouts, season with salt and pepper, and drizzle with lemon juice. Stir occasionally and cook until sprout leaves turn golden brown, approximately 3 minutes.
- Lower the heat to medium-low, cover the pot, and simmer until the sprouts are easily pierced with a fork, approximately 15 minutes.
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