Pan Roasted Brussels Sprouts with Preserved Meyer Lemons

Brussels sprouts have a caramelized flavor when roasted and in this recipe they are enhanced with salty soy sauce, sweet balsamic reduction and crunchy sesame seeds. 

INSTRUCTIONS

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Preheat oven to 400 degrees F. 

Wash Brussels sprouts, trim off the root and cut them in half.

In a large skillet or heavy bottomed, oven-safe pan, heat the olive oil on medium high heat. Add in the Brussels sprouts, cut side down and cook until they start to brown a bit, about 2-3 minutes. 

Stir in the shallots and cook until translucent, about 1-2 minutes. Add in the garlic and preserved lemon and cook until garlic is fragrant, about 1 minute. Pour in half of the veggie broth and scrap up the brown bits on the bottom of the pan. 

Add and stir in soy sauce, pepper and the rest of the broth and place in the oven. Roast until the brussels are tender, about 5-10 minutes. Keep an eye on them so they don’t over brown, stirring occasionally.

Meanwhile, in a small dry sauté pan, toast the sesame seeds until golden brown, about 1 minute.  Set aside. 

When the Brussels sprouts are done, place them in a serving bowl, sprinkle with chopped scallions, drizzle with balsamic reduction and top with the toasted sesame seeds and more preserved Meyer lemon if you prefer.

Enjoy!

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