Brussels sprouts with garlic, chili and lemon

Ingredients for 4 servings:

• 800 g Brussels sprouts, cleaned
• 1 tbsp butter
• Salt
• ½ tsp chili flakes
• 1 clove(s) garlic
• ½ lemon(s), zest

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Make a cross-shaped cut in the trimmed Brussels sprouts along the stem and steam them for about 7-8 minutes. I do this using a regular pot with a steamer insert, but a steamer will also work, of course. But please don’t use a pressure cooker, as the sprouts will become mushy. The consistency should be more crunchy. Melt the butter in a high, non-stick pan over medium heat. Peel the garlic and dice it very finely. First, sauté the garlic briefly, then add the Brussels sprouts and toss briefly. Season with salt and chili, and finish with the lemon zest at the very end; this takes away the somewhat strong flavor of the sprouts. I really like this type of Brussels sprouts with briefly roasted meats, such as steak, pork fillet, or lamb.