Brussels Sprouts with Lemon and Garlic
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 6 to 8 servings
Ingredients
1/3 cup extra-virgin olive oil
1 lemon
2 pounds Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt and freshly ground pepper
4 cloves garlic, thinly sliced
1/4 cup roughly chopped fresh chives
Directions
- Preheat the broiler. Pour the olive oil into a small saucepan. Remove wide strips of zest from the lemon using a vegetable peeler, taking care not to get the white pith. Add the zest to the olive oil and heat over medium heat until the zest is sizzling, about 5 minutes. Remove from the heat and let cool.
- Put the Brussels sprouts on a rimmed baking sheet; drizzle the olive oil over the sprouts, leaving the zest in the pan. Toss the Brussels sprouts and spread in a single layer (it's OK if some of the leaves fall off). Season with 1 teaspoon salt and a few grinds of pepper.
- Broil, stirring often, until the Brussels sprouts are tender and charred in spots, 12 to 15 minutes. Meanwhile, thinly slice the reserved lemon zest; add to the Brussels sprouts along with the garlic during the last 2 minutes of broiling. Transfer to a bowl, add the chives and toss. Season with salt and pepper.
