Brussels Sprouts with Garlic Butter

Instructions

1. Prepare the Brussels sprouts
   Rinse the Brussels sprouts thoroughly under cold water. Trim the ends and remove any discolored outer leaves. Cut each sprout in half lengthwise through the core.
2. Blanch the sprouts
   Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch for 3-4 minutes until bright green and slightly tender. Immediately drain and plunge into ice water to stop the cooking process. Drain well and pat dry with paper towels.
3. Prepare the garlic butter
   In a large skillet over medium heat, melt the butter with olive oil. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned, stirring frequently to prevent burning.
4. Sauté the Brussels sprouts
   Add the blanched and dried Brussels sprouts to the skillet with the garlic butter. Increase heat to medium-high and cook for 8-10 minutes, stirring occasionally, until the sprouts are golden brown on the edges and tender when pierced with a fork.
5. Season and finish
   Sprinkle with salt, black pepper, and red pepper flakes (if using). Add fresh lemon juice and toss to coat evenly. Cook for an additional 1-2 minutes to allow the flavors to meld together.
6. Serve
   Transfer to a serving dish, garnish with fresh chopped parsley and grated Parmesan cheese if desired. Serve immediately while hot for the best flavor and texture.