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8 cups Brussels sprouts, cleaned and cut in half
2 tablespoons olive oil
2 tablespoons olive oil
pinch of red pepper flakes
1 teaspoon salt
4 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, finely chopped
1 teaspoon lemon zest
4 tablespoons chopped fresh flat-leaf parsley
1 large garlic clove, finely chopped
1 teaspoon lemon zest
Heat the olive oil over medium-high heat. Add the Brussels sprouts, salt, and red pepper flakes and sauté, stirring occasionally so that the sprouts brown but do not burn.
Cook until the sprouts are tender to the bite, which, depending on their size, will take about 15 minutes.
While the sprouts are cooking, chop the parsley and garlic cloves together and zest the lemon. When the sprouts are tender, remove the pan from the heat. Add the parsley, garlic, and lemon, and toss it together.
Jobs for children: Younger children can scrup Brussels sprouts and zest lemons. Older children can chop garlic and slice sprouts, too.