- One point Brussels sprout washed and halved
- One tablespoon olive oil, extra-virgin
- One garlic clove, minced
- Black pepper, freshly ground
- Kosher salt,
- Juice from half a lemon
- Cook the oil at medium-high heat in a skillet. When heated, add the Brussels sprouts with the cut side facing down. Cook for five to seven minutes, by which time the cut sides are golden brown. Then, stir and cook for another six to seven minutes. By now, the sprouts should look tender-brown. Add the garlic, salt, and pepper, and squeeze in the lemon juice. Stir and cook for one minute, and serve hot.
Another stovetop Brussels sprouts recipe can be watched here.