Charred Brussels sprouts with chili

• Brussels sprouts↗600g g

  trimmed at the base

• olive oil↗60ml ml
• garlic cloves↗4

  peeled and crushed

• chili flakes↗1-2 tsp tsp
• lemon↗1

  zest and juice

Step-by-step instructions

1. 1

   Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for 4‑5 minutes until tender, then drain and let cool slightly, after which cut them in half vertically.

2. 2

   Meanwhile, heat 3 tbsp olive oil in a large skillet over medium heat, add the garlic and cook until golden but not burnt, about 4 minutes. Use a slotted spoon to remove and discard the garlic. Add the chili flakes and a pinch of salt to the oil, then place the Brussels sprouts cut side down in the skillet and cook for about 10 minutes. Do not stir them – this allows them to brown. Add the remaining olive oil and lemon juice, then cook for a few more minutes.

3. 3

   Transfer to a large serving tray, sprinkle with lemon zest and season. Then place in a low oven for 20 minutes while you prepare other dishes.