Gluten-Free, Vegan, Serves 4

For the fried Brussels sprouts:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Zest of 1 lemon

For the lemony dressing:

• Juice of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Directions:

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the halved Brussels sprouts to the skillet in a single layer, cut side down. Sprinkle with salt and pepper. Let the Brussels sprouts cook undisturbed for about 3-4 minutes, until they are golden brown and crispy on the bottom. Flip the Brussels sprouts over and cook for an additional 2-3 minutes on the other side, until they are crispy and cooked through. While the Brussels sprouts are cooking, prepare the lemony dressing. In a small bowl, whisk together the lemon juice, extra-virgin olive oil, Dijon mustard, minced garlic, salt, and pepper.

Once the Brussels sprouts are cooked, remove them from the skillet and place them on a serving plate. Drizzle the lemony dressing over the fried Brussels sprouts. Sprinkle the lemon zest over the top of the dish for an extra burst of flavor and freshness. Serve the Lemony Fried Brussels Sprouts immediately, and enjoy this flavorful and crunchy dish!