Blackened Brussel Sprouts

1. 1

   After preparing sprouts, soak in cool water with juice from lemon for at least 10 min. This helps keep the sprouts green, and keeps them from funking out as they cook.

2. 2

   In a cast iron skillet, heat oil until lightly smoking. In the meantime, pat the sprouts dry. Add smashed garlic to infuse oil and melt butter on pan, until a good light brown Ghee forms. Carefully add sprouts., cut side down, in the pan and arrange to maximize surface area. Leave the sprouts to brown. If you think they are burning, Good! Don't flip them. Remove the smashed garlic before it burns. Try to spoon as much of the extra ghee on top of the sprouts (chances are most of it will be soaked up already). After about 4-7 min, check the underside of a couple. A rich blackened surface is perfect. Take off heat, add the minced garlic and deglaze your pan with the balsamic and now feel free to stir up the sprouts. Add a pinch of salt to taste as well as 3/4 of the lemon zest. Try not to drown the pan with vinegar and adjust the recipe as needed. Remove from heat when sprouts are fork tender but still with crunch.

3. 3

   Plate, and grate cheese to taste on top. Garnish with lemon zest and black lava finishing salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.