Lemon Garlic Brussels Sprouts (adapted from Daydream Kitchen)
about 2 lbs Brussel sprouts
2 Tb olive oil
2 Tb butter
3-4 cloves garlic, minced
1 lemon, zested and juiced
grated sharp, nutty cheese, like Gruyere, Parmesan, or Asiago
salt and pepper
Prepare the sprouts by trimming off the ends and peeling off the outer layer of leaves. Cut each one in half.
Heat the oil and butter in a large skillet over medium heat. Add the sprouts to the pan and saute for about 7-8 minutes on each side until the outer part is a caramelized brown and the inside is soft and fully cooked. Add the garlic half way through the cooking. Reduce the heat to low and add the lemon zest, juice, salt and pepper. Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.