Brussels Sprouts, Sautéed then Roasted

Preheat oven to 400ºF.

Trim the bottom and halve each sprout. Heat a large ovenproof sauté/frying pan to medium-slightly high with butter or oil. Sauté Brussels sprout with a dash of salt, cut and flat sides face-down, about 3 minutes. Toss them occasionally for another 2 minutes.

Add garlic and sauté for 2 more minutes, occasionally tossing or shaking the pan. Squeeze lemon juice onto Brussels sprouts and add zest, tossing to combine.

Put pan in the oven and roast for another 10–15 minutes, tossing or shaking pan halfway through. Allow pan to rest for a few minutes prior to serving. Be sure to keep a hot mitt or towel over the pan handle in case you forget that it just came from a hot oven—handle is hot!

Sprinkle with salt and pepper, toss and enjoy!