By Daniel Costa, Corso32, Edmonton


2 large handfuls Brussels sprouts, stems cut off and halved

6 tbsp extra-virgin olive oil (plus more for drizzling)

2 garlic cloves

1 small handful Italian parsley, stems removed

10 mint leaves

1 lemon, zested and juiced

Kosher salt

Freshly cracked black pepper


Heat olive oil in a large non-stick frying pan over medium-high heat. Add Brussels sprouts, cut side down. Season with salt and pepper and cook until dark golden. Add garlic cloves and toss, and continue cooking for a couple of minutes (add a little more oil if necessary). Add a ¼ cup of water to the pan and continue cooking for 2 minutes more, tossing occasionally. 

Remove from heat and toss in a drizzle of olive oil, parsley, mint, lemon zest and juice. Season with salt and a generous amount of pepper, then serve immediately. Serves 4.    

Originally published June 18, 2021