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1
Trim brussels sprouts at the base, remove unattached leaves and set them aside.
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2
Cut in half and place in a large bowl.
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3
Toss with 1 tablespoon olive oil and season with salt.
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4
Heat oven to 400 degrees.
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5
Line a sheet pan with parchment.
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6
Heat 2 tablespoons olive oil over medium-high heat in a large, heavy skillet (cast iron is ideal).
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7
Add as many brussels sprout halves as will fit in a single layer, cut side down, and sear until nicely browned, 3 to 5 minutes.
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8
Transfer to baking sheet, cut side down, and repeat with remaining sprouts if you could not fit them all in during the first round.
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9
Place baking sheet in oven and roast until sprouts are tender, another 10 minutes.
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10
Meanwhile, heat remaining oil in pan over medium heat and add red pepper.
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11
Cook, stirring often, until tender, about 5 minutes.
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12
Add garlic and cook, stirring, until fragrant, 30 seconds to a minute.
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13
Add roasted brussels sprouts to pan, stir together and add lemon zest, mint and freshly ground pepper.
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14
Heat through, taste and adjust seasonings.
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15
Remove from heat and serve.
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16
Optional garnish: After removing roasted brussels sprouts from oven turn heat down to 350 degrees and move rack to highest setting.
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17
Toss loose leaves you set aside with a little olive oil and salt and spread on baking sheet in a single layer.
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18
Roast on top shelf of oven for 15 minutes.
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19
Move to middle rack and roast another 2 to 3 minutes, until brown and crisp.
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20
Serve as garnish.
