Woohoo Thanksgiving is tomorrow! If you are in need of a last minute side- this is it! The whole dish takes about ten minutes.  If you’re making these in advance keep them on the counter in an air tight container.  They’ll stay warm for a while but you can also give them a quick reheat in the microwave or in the oven before serving.

I love how these are super flavorful but still bring a healthy veg component to the Thanksgiving table.  If you’re afraid of non-sprouts fans not loving this dish… the garlic/butter/parmesan really do the trick.

You’ll need:

• 1 pound brussels sprouts, ends trimmed, cut in half
• 2-3 tablespoons olive oil
• 1 tablespoon butter
• 1 teaspoon red pepper flakes (or to taste)
• 3 cloves garlic, minced
• 3 tablespoons grated parmesan
• 1 lemon, zested
• ½ lemon, juiced
• Salt

To Make:

1. Heat the olive oil in a sauté pan over medium high heat.
2. Add sprouts in an even layer.  Let cook 4 minutes.  Flip sprouts and cook another 4-5 minutes.
3. Add butter, red pepper flakes and garlic to sprouts.  Sauté for one minute.
4. Remove sprouts from heat and stir in lemon zest and juice.  Season with salt.  Sprinkle parmesan over top.

Note: Ideally serve this immediately but if you are making in advance keep in an air-tight container at room temp for up to a few hours (they will actually stay pretty warm).  Give it a quick reheat if necessary before serving.

Inspired by WhatsGabyCooking