· 1 pound Brussels sprouts, trimmed and halved
· 3 tbsp extra virgin olive oil
· 3 garlic cloves, finely grated
· ½ lemon, juiced
· ½ tsp sea salt
· ¼ tsp freshly ground black pepper
In a large cast iron pan heat olive oil over medium heat.
Add the Brussels sprouts into the pan, cut side down, and cook for 3-5 minutes.
Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, three to five minutes.
Add the garlic, lemon juice, salt and pepper and cook for another 30 seconds to 1 minute or until garlic begins to become fragrant.
Eat hot as a side dish or cold as an appetiser before meal or use leftovers as part of your next day lunch