EVERYTHING IS BETTER IN A CAST IRON SKILLET.

INGREDIENTS

• 24 brussel sprouts, halved

• 2 tsp kosher salt, divided

• 2 tbsp olive oil

• 1 tsp red pepper flakes

• 1 lemon, zested (save lemon to squeeze over brussels at the end)

INSTRUCTIONS

• Place brussels on a wire rack over a baking sheet covered with parchment paper for easy cleanup.

• Sprinkle 1 teaspoon of salt on the brussels and let them sit for 2 hours.

• Remove and pat dry with a paper towel.

• Heat the cast-iron skillet over medium heat.

• Toss the brussels, olive oil, salt, red pepper flakes, and zest in a bowl.

• Place them in the skillet, cut side down. After 2 minutes, flip and cook an additional 3 minutes. Flip again and cook for 1 more minute.

• Remove sprouts and place in a serving bowl and squeeze a little lemon juice over the top and add extra salt if needed.

*Slightly adapted from Feb./Mar. 2021 Garden and Gun article Cast-Iron Buds, Recipe titled Martha Ann’s Brussels (see below for picture)