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A bright and fresh take on Brussels sprouts from Edmonton chef Daniel Costa of Corso32.
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
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.
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