2 pints (3 cups) trimmed halved brussel sprouts
1 large lemon, quartered and sliced thin
(If you do not wish to eat the lemon rind just use the zest)
3 tablespoons minced garlic
1 teaspoon minced fresh rosemary
Salt and pepper to taste
2 tablespoons cooking oil
Heat the oil in a large pan over medium Heat and toss in the Brussels with some salt and pepper. Pan roast the brussel sprouts for 3 to 4 minutes until they start to turn golden brown then add your prepared lemons and rosemary. Let them cook until the brussel sprouts Brown even more and the lemon start to take on some color from the pan then add your garlic. Season well with salt and pepper and taste make sure to add a little extra pepper since it goes so beautifully with lemon. I love the taste of sliced cooked lemon but if you do not wish to use the Rind as stated above just zest the lemon down into your brussel sprouts when you add your garlic. Cook the garlic for one or two minutes until it’s aromatic but not browned. Serve while piping hot and enjoy! Buon Appetito!